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I use Willamette in my Newcastle clone with great results.

Great, thanks!

So... The beer has come down from 1.13 to 1.036. I plan to pitch champaign yeast, but have not done so before. I assume I need a starter. Should I treat it like beer yeast?

Well... Maybe I can freeze it and make an ice beer. :ban: try and see high we can go! Heating mash water for a 2.5% apa right now.

Hehe... I will give it a shot. Nothing but a smack pack cost in the future. I have Montrachet yeast in the fridge at the moment. Funny thing, the Trappist yeast is for a patersbier.... At a whopping 4%

Ahem. Autocorrect corrected. That being said.... Skip the extra yeast pitch? How about the extra aeration?

Okay... Asking the general public... Should I pitch the smack pack of trappist high gravity wyeast I have to help handle the gravity? Oh and add a second aeration session tomorrow? Irony of the whole thing... I don't usually brew above 3-4 percent beers.

Correction... SWMBO wants to experiment and let it ride. We are now planning to pitch Wlp099 in a couple of weeks... And then aging it for next years Winter Warmer competition in December.

In fairness... I was dealing with a 3yo and a neighbors at the same time. I did a delta measure.... Subtracted 1lb from the supposed 4lb bag. I am boiling water right now to dilute.

Okay. The answer is at hand. Apparently.... It was a 10 lb container of sugar, not the 4 lb bag that I thought it was. This will be an..... Interesting.... beer. 1.130 is pretty much where 9 lbs of sugar should put it. Dang. ::banana::

It was measured post boil. Pre Boil (mid first runnings) was 1.075. Seems like it isn't possible, given the ingredients. I will restir and remeasure.

I just brewed Jamil's Belgian Golden Strong Ale from Brewing Classic Styles. Basic recipe is 11lbs pilsener, 3lbs table sugar and 37ibs of Saaz hops (3oz @3aa for this batch, a bit low). My question is, how on god's green earth is my OG 1.130? I measured on a refractometer and hydrometer to...

All: Fighting a cold at the moment, so haven't had a chance to retaste. Seems that the general consensus is krausen, so I will just RDWHAHB (hoppy, so I can taste it). Thanks! Hopefully it will turn out, as this is a really popular beer at my house. Thomas

I don't think I get a band-aid taste, but I will take another sample to taste again later today.

I would normally agree, but that was almost two and a half weeks after pitching. The other bucket cleared in about 5 days. FYSA - I pitched a commercial slurry from Gordon Biersch; half in each bucket.

I recently brewed a 10 gallon batch (really 8 gallons at a higher OG, but that is neither here nor there) of a Northern English Brown. Split the batch into two buckets, and checked it a week later. One bucket hit it's terminal gravity and was normal. The second bucket is matching the gravity...

Oh, and the thread in Fermentation and Yeast isn't mine; just a coincidentally named one. Renaming my to avoid confusion.

Sorry guys... hit the submit button in the android app a bit early; it looked like it didn't go through. Deleted the other thread. Don't know how it got in the fermentation section, will delete that one. I mashed at ~155, by the end it was sitting at 152. That being said - recipe is...

Hello all. I just racked a beer over to secondary, and am a little worried about it's gravity. It it's currently sitting at 1.017. A brief background - this is my first all grain batch, and I converted a partial mash recipe that I have done many times. This us a small beer; target ABV is...

Thanks to everyone. jmprdood - Yep, it will be beer. Might be interesting, but it will be beer. Yooper - That was a pic of the initial fermentation vessel; I racked to a carboy in order to dryhop it for a bit. TopherM - Need to rewatch the with the kiddos one of these days!