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  1. W

    Do I understand this bulk grain thing correctly?

    I currently have a Red ale, American Amber and Porter in the plans but I do brew American IPA's fairly often. I am asking because I see a lot of recipes here that call for Marris Otter and that using pale ale won't be the same but I never saw anywhere not to use Marris otter instead of pale...
  2. W

    Do I understand this bulk grain thing correctly?

    Just wondering, I see that many here recommended getting Pilsner, Pale Ale and Marris otter as base malts in bulk. Is there a major difference between M.O. and Pale ale? I am really limited on space where I am. If I will only get one, which one would make more sense to get? Thanks
  3. W

    Does Lallemand Abbaye yeast ferment very fast?

    Yeah, pretty sweet. Thanks. I'll probably open a bottle every week to taste, there should be some left after two months!
  4. W

    Does Lallemand Abbaye yeast ferment very fast?

    Thanks!
  5. W

    Does Lallemand Abbaye yeast ferment very fast?

    Hi, First time posting! I have two batches that I made around a day apart from each other, a NEIPA 6/23 with Lalbrew New England yeast with a o.g. of 1.067 and it's still going and I have a Belgian Tripel that I brewed the following day 6/24 with a o.g. of 1.083 that seems to be finished...
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