Advice on what exactly to order

[BeerHoss]

Hey all,

I've brewed one batch of homebrew thus far and it came out great! It was extremely exciting that my work paid off. I'm looking to brew a Pliny The Elder clone for the fall/winter but just had a few questions on what exactly to order. I figured I'd purchase the liquid malt extract as that's what I used for my first brew. My questions arise at what yeast, yeast nutrient (necessary?),and priming sugar to purchase with the kit. Below is the kit I plan on purchasing unless anyone happens to have a better and simple kit in mind. Any help is greatly appreciated!

https://www.morebeer.com/products/russian-rivers-pliny-elder-extract-beer-brewing-kit-5-gallons.html

 

[nebulabrewing]

Congrats on your first beer!

When I brewed with extract, preferred using DME over LME. I thought my beers tasted better because they weren’t “so sweet”.

If you’re going to do a yeast starter, I’d recommend WLP001. If going the dry yeast route, I recommend a couple packs of US-05.

You can use table sugar for priming if you want. I used to use corn sugar. You can always use DME as well. Be sure to use a calculator online to accurately measure out the correct amount.

Good luck!

 

[cactusgarrett]

I second this. I believe everyone's Pliny clones utilizes Safale US-05, White Labs WLP001, or Wyeast WY1056.
As far as priming sugar, save $ and go the sucrose (table sugar) route. Just use an online or brewing software calculator to determine the weight (go by weight, not volume) and you're golden.

 

[Kickass]

Dry yeast, US-05 all the way. More yeast per $, longer shelf life, easier to handle and virtually same flavor profile as 001 and 1056.

 

[cactusgarrett]

same flavor profile as 001 and 1056

(for fear of getting into the weeds)
Some would argue this sentiment. Not me, and especially not for a gose. I would add a caveat that "for this style" same flavor profile.

 

[Kickass]

I agree. That’s why I lawyered my way through that comment with “virtually”. Haha.
Not sure about the gose part of that but I agree, for a DIPA, all three of the above yeasts talked about would yield a very similar product, in line with style. Which is why I’d advocate for US-05. In fact, I almost always use dry yeast unless I need something very specific that is not offered in a dry yeast equivalent.

 

[BeerHoss]

Thank you all for the responses. You're extremely kind and helpful!!