azterik
Member
Hey guys I was looking for a quick suggestion. I work at a start up brewery 
and just recently got the runnings off of an imperial stout. I have it starting a boil right now and have to decide on some hops and yeast.
Available in cabinet:
Yeast - US-05 WL-Hefe WL- lacto <--wont use that
Hops - 1oz Haller NZ Rakau NZ Pacifica/motueka combo and NZ Galaxy
+ Chipotle, Ancho, Guajillo, Pasillo? chillies (maybe hunapu clone?) And also some habanero bourbon soaked oak chips
Prob got an hour or two for reduction so I have some time to kill. ( 13 gal at 8 plato )
But looking at trying a regular stout at around 7ish or using that hefe yeast to make a wheatless dunkel. Any thoughts? Thanks guys!
and just recently got the runnings off of an imperial stout. I have it starting a boil right now and have to decide on some hops and yeast.Available in cabinet:
Yeast - US-05 WL-Hefe WL- lacto <--wont use that
Hops - 1oz Haller NZ Rakau NZ Pacifica/motueka combo and NZ Galaxy
+ Chipotle, Ancho, Guajillo, Pasillo? chillies (maybe hunapu clone?) And also some habanero bourbon soaked oak chips
Prob got an hour or two for reduction so I have some time to kill. ( 13 gal at 8 plato )
But looking at trying a regular stout at around 7ish or using that hefe yeast to make a wheatless dunkel. Any thoughts? Thanks guys!
