Brewed this over the weekend, and it was a great brew day! I was afraid it would take a little time to knock the rust off, but everything went smoothly, and I am looking forward to my next brew day!
Thanks, pumped about getting back into the hobby! The only thing I am not looking forward to is getting all of my equipment cleaned and ready for brew day, 4 years is a long time to sit dormant.
I am a PM for a large MEP construction company. My job forces me to travel quite a bit, so I get to visit a lot of local breweries and local beer bars in other cities
I recently purchased a vial of White Labs WLP001 for a Robust Porter. When I opened the vial to pitch in the starter I noticed a distinctly sour/vinegary smell. I closed the vial and did a little internet research where I found this on White Labs website
After reading that I decided to go...
that's interesting. I just had a similar situation with the Vintners Harvest peach puree. I brewed a standard American Wheat recipe for the base (one that I have brewed several times before), and am confident in my sanitation procedures. When I kegged the beer yesterday it had a VERY tart aroma...
Brewed a 5 gallon batch of this yesterday, excited to see how it comes out. If it's as good as everyone says it is, I may brew another 10 gallon batch to have around for when summer comes...
Are there any issues with oxygenating after pitching? I brewed today and didn't notice until it was too late that I was out of oxygen. If I pick up some oxygen tomorrow and oxygenate within 24 hours of pitching will I get off flavors? What is my best option
Was thinking about brewing this with Magnum and Falconers 7 C's, will that overpower the malt bill, or is it worth it to go ahead a get some Centennials and Cascades and follow the original recipe?