Recent content by BIF

No... no thermo strip, unfortunately... definite warmth though as I have another carboy right next to this one and there is a perceptible difference.

I never used this stuff before... Cheaped out, really, but after hearing from friends and reading on this very board how a careful rehydration can be superior to Wyeast and White Labs pitches, I gave Munton's Ale a shot. Ambient temp today is around 73F, yet when I touch the carboy it seems...

WLP001 really surprised me last time I used it. Took a 1.068 IIPA down to 1.014 in 18 days with a few gross 80F hot ferment days. I though for sure those days would tucker out the yeasts but they kept chugging along like BEASTS. Thing is, I pitched this right from the vial, too. I am quite...

I cannot agree with this more. I thought my re used bottles were clean until filling them with PBW after a few fillls. Sloughs the proteins right off the glass

Cool... PM me with your details and for those into a trade, I'll PM you back with my "preferences" ;) Thanks! Rob

Hey Johnny, Sorry, I'm new to the method on how to announce these sorts of things. I'm giving it away for critique. Trades of course, are very welcome ;) I thought this was going to turn out like a more elaborate Bass-type EPA but I went a little nuts on the fermentables. OG - 1.080 FG -...

Hi All, Well, I've had some promising results on this "Odds and Ends" batch. Originally I was looking to make an EPA styled something and utilize about 5oz of Liberty Hops in the process, but my ridiculous Candi addition got this sucker flaming down the esophagus. Beyond the booze burn...

GAH... I ordered on the 5th... 10 bidnezz days later and still says "Processing." Had a line returned to me from Justin saying WhiteLabs yeast for the Hop Head is not in and that some swing top bottles I got are backordered. :( I may ask to cancel the bottles or something... I have a bunch of...

I can't control myself regarding this subject. Like others have said, I take a test at week 1 which leads to a second. Sadly, I have been bottling in 22s as of late hahahah Good thing the alcohol is pretty much developed at fermentation end and not conditioning! hahaha

Got some major delay action here, too. While I wait, I tried authoring some reviews of past purchases, but the page stalls on submission and displays no error callback. :(

For reference, I shook the kraeusen in twice. First time, the next day it was right back to looking like spray insulation. I waited a week and did it again. Next morning it was back but whiter and more "well behaved" looking. That night, holes began to show and in the morning it almost fell...

Is it straight up bready/biscuit/Lowenbrau type sugary sweetness, or it it coming through under the banana notes? I'd say another week might knock some of that off.

This was bottled today. Let a test sample warm up to about 68F and took a gravity reading. 1.014 - makes this at about 8.7% and oh dear does it taste it. Right now it's actually got the faintest bit of sparkle and reminds me of a toffee slammed, hand pulled ESB -- with a shot of nail polish...

Thanks, bierhaus15. maybe the tart is from some bacterial action or something? I have no clue. It's not horrible, but it seems to certainly be there. Could just be the greenish taste of the sample. I had a bunch of good days at sub 65F, but there were a couple when the temp in this area went...

I drank the gravity sample and like others have said, this yeast imparts some major SOUR.