Recent content by atk

Not with Northwest. Sometimes I have had to wait over 24 hours for a yeast to kick off, especially in a cooler garage.:tank:

I am thinking of using this for a Brown Ale. I have only used it with IPAs, and it is my favorite yeast for IPA. I always try for Northern English Brown style with British Maris Otter as a base, an English yeast (London, British Wyeast), keeping clear of American hops. I think I will give this...

I have used british 1 wyeast for my brown ales and was going to try London 1 next but I want raisin notes and have this northwest yeast just now. I think I will try the northwest.

Have you tried a British 1 yeast for a brown? Your grain bill looks good. And raising the fermentation a few degrees is also a good way to get a complete finish.

This is an epic IPA yeast, with soft and fruity notes. Anyone still have this?

7072 has a hot pepper, orangey sourness. It was very hot and numbing to the tongue. I put it in an IPA (late additions and dry hop) with Sorachi Ace. A strangely different brew.

22 oz of cocoa nibs was not too much?

For an IPA I am finding that my best results for hop flavor is not so much from late additions or even the dry hop, though these are important. It is the sludge. Pour in a good amount, say half, and ferment with that. It makes harvesting yeast a bit harder but the beer will be heavenly.