Can't decide what to brew next? Try this tool!

[944play]

Mashed 152F, 60min. Half distilled water, 1T 5.2, 6gm gypsum.
1qt starter (all-grain, mashed in my French press ), decanted, pitched at 70F.
Missed my target by a little, but I am liking the color.

 

[Saccharomyces]

Sweet! Kolsch yeast takes a while, doesn't it?

I almost left the LHBS with WLP002. Glad I checked, or this would be a very English RyePA.

Yes the Kolsch yeast is pretty pokey, and it has a lag time which resembles a rush hour commute on I-35 in the rain. I love the fact that it can produce an ale which tastes amazingly like a lager.

Um, yeah the Fuller's yeast would be a little fruity and sweet for a rye pale, I think. I'd use the Whitbread yeast (S-04) and ferment cool myself.

 

[944play]

Yes the Kolsch yeast is pretty pokey, and it has a lag time which resembles a rush hour commute on I-35 in the rain.

WLP568 has a lag time that can be compared to MoPac at 4am. Pitched about 11PM, it's full tilt at 10AM! I can't believe I'm saying this, but I might have to WARM this beer up to keep it in its happy range.

 

[Saccharomyces]

WLP568 has a lag time that can be compared to MoPac at 4am. Pitched about 11PM, it's full tilt at 10AM! I can't believe I'm saying this, but I might have to WARM this beer up to keep it in its happy range.

Yep I would start at 75*F and raise it 2*F per day until it finishes at 85*F. Aquarium heater in a water tub!

I have heard DuPont actually starts that yeast around 70*F and ramps it all the way to 90*F!!

 

[phissionkorps]

Thought not exactly the same, I used the wyeast Biere de Garde yeast back in August at about 85 ambient temp. The spiciness really came through, but it's also really hot (granted it's also 9.x%). I oaked it for a bit and its just now starting to be "drinkable", but that's much different from "enjoyable".

 

[SkinnyShamrock]

Yes the Kolsch yeast is pretty pokey, and it has a lag time which resembles a rush hour commute on I-35 in the rain. I love the fact that it can produce an ale which tastes amazingly like a lager.

True story. I used WLP029 for my Kolsch, it was beautiful. I would definitely use it on any ale recipe just to see what result you get. Does take a while getting going, but after that it hauls ass.

 

[Sucram]

Strong red IPA, made with my favorite northwestern hops, and fermented with saison yeast.

 

[sause]

Sour Dubbel with American Lager yeast. Hmmm That sounds doable. :rockin:

I'm glad I have a package or Lacto waiting for me at Superior's shop.

 

[jacksonbrown]

Honey Wee Heavy with American Lager yeast... um, no.
Take 2: Dark American Brown with Belgian yeast. Now that I could see.
Fun tool, but I'm glad I have my recipes all lined up for the next 6 batches.

 

[944play]

Missed my target by a little, but I am liking the color.

Kegged it tonight at 1.018. Hydro sample was VERY saison-like and bitter.:cross: This might need a few months.

 

[Revvy]

Kegged it tonight at 1.018. Hydro sample was VERY saison-like and bitter.:cross: This might need a few months.

I so can't wait till this becomes drinkable!!!!

 

[toasted]

Vanilla American Amber with Alt yeast

 

[944play]

I so can't wait till this becomes drinkable!!!!

I don't know that it will. The Pac Gems I used were kinda cheesy, and the all-Pac Gem late-hop American wheat I made was a dumper. I should have chucked those hops as soon as they arrived, but I put them in three batches, and they all have the same weird.. puckering.. Lemon Pledge.. kinda.. thing.

As for the REIPA, the rye and yeast both have their spicy and earthy notes, but the 3oz of Goldings are just not coming through as much as I wanted. Oh hey, I have another ounce Goldings left, I'll make a hop tea! Gack, no. Those hops smell like nacho sauce now. I don't remember them being weird when I opened them, but now that they've been in the freezer for a month and a half (in their original bag, top folded over) they're awful. But the Cascades, stored similarly and for about as long, seem fine.

The beer is just not very tasty. It's too bad, because I like the peppery yeast character, the hearty MO, and the crisp rye. The hops just totally fail here.

 

[SudsItUp]

That's pretty cool...

smoked stout with german yeast

 

[motobrewer]

Smoked Stout with American Lager yeast

i'll interpret that as:

"smoked baltic porter"

sounds awesome.

 

[Nysh]

Imperial American IPA with Belgian yeast
first try

The beer gods have smiled upon Nysh!

 

[Revvy]

Imperial American IPA with Belgian yeast
first try

The beer gods have smiled upon Nysh!

Beer Gods good to Nysh.

That's sort like Stone's Cali Belgique Ipa. Cool!!!

 

[ed_brews_now]

I'll offer the yeast from the infection I got from my girlfriend if you can make a recipe around that.

 

[FarmerJoe]

Honey Wee Heavy with Cali Common Yeast

 

[beergolf]

You need some compliments to go with your new brew styles.

Try this random surrealist compliment generator.

http://www.madsci.org/cgi-bin/cgiwrap/~lynn/jardin/SCG

 

[Thakog]

Fortified Wheat with Belgian Yeast.... I dunno, that sounds like all kinds of trouble.

 

[two_hearted]

Oatmeal Wheat with German Wheat yeast

hmmm oatmeal in a wheat... hmm...

 

[two_hearted]

a lot of thread revival lately...

 

[Revvy]

You need some compliments to go with your new brew styles.

Try this random surrealist compliment generator.

http://www.madsci.org/cgi-bin/cgiwrap/~lynn/jardin/SCG

That could be the slogan on the beer bottle. LOL


"Smoked American IPA with Farmhouse yeast-Luminescence breeds in your finest moments of desperation. "

 

[two_hearted]

Oatmeal Wheat with German Wheat yeast - Troglodyte kidneys measure sardonic spasms not unlike the movements of an albatross buried in creosote.