Recent content by cyanmonkey

The yeast you propagate will be more accustomed to a maltose-y environment for when you pitch it into full wort.

He posted the makeup, but not %'s. Pilsner, rice, and corn. [emoji106]🏻

Thoughts on Apollo? I've always been curious to do a Magnum smash.

I tell my friends I can almost ALWAYS pick out an english yeast. I also like Belgians and I DO like saisons, though. I can't handle the esters from English ale yeast...although I can make an exception for 1318...

I'd say my best IPA to date. Massive amounts of Simcoe, Galaxy, Citra, and Mosaic. 17% oats. Sad to see it all go down into my belly...

I have memory of John Palmer having a friend who typically ferments this way. Positive pressure out means no baddies in.

I don't think you'll get what you're after with this strain. Maybe throw some fruit in it and make it something less reliant on yeast character? Lower temp means less expressive yeast. Different pitch isn't too expensive.

Wut?

Better attenuation with Pilsner. I've heard of several people doing it.

No typos here. [emoji2]

It's just...an uncomfortable amount of oats for me. I'm using 1318, which I've gotten to finish pretty dry before, but I used sugar.

Brewing a NEIPA soon and was trying to get that big mouthfeel and have been reading some people putting as much as 20% oats in their recipes. My plan was to use basically 2-row and oats (plus a pound of wheat) in a 6 gallon batch, but that puts my FG up over 1.017 mashing at 149 unless I add...

Or catch some microbes along the way...

I'm not...I...wow...

Some sour brewers will use maltodextrin in starters to get the bugs goin'.