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Define "Bleach Bomb".

Any update? I'll be dry hopping in a couple days and bottling a few more after that.

Anyone have any input on this with 7C's? I have a pound I have no idea what to do with and thought that maybe this would be a good recipe for them.

I brewed this this past weekend, finally, and it went something like this.... 7.50# Pale Malt 2.75# Vienna 0.75# Carafoam 60min: 0.25oz Pearle 8.4% AA - 6.9 IBU 30min: 0.50oz Mt. Hood 5.8% AA - 7.3 IBU 5min: 2.00oz Crystal 3.4% AA 4.4 IBU DRY HOP 1.25oz Parle 1.50oz Mt Hood 1.00oz Crystal...

What yeast did you go with?

How's it going? I'll finally get around to do it on the 10th. I'm going to use Saflager W-34/70 x2.

I saw it! Came here after pitching it and reading the info on the manufacture's website. I'm going at 65* and the starter had it going FAST! I'll let it ride for three weeks, sample and go from there.

You're in a better position to try it against the real thing once it's done. Keep us posted and feel free to send me "research" materials.

Sure, I see how it reads now and that's my mistake. I was just stating that 001 and 1056 we're clean american strains and I didn't know what the lager numbers were right off the top of my head.

I can tell you from drinking it that it's hopped much more than with the amount provided. It was almost like sticking your face in a bag of hops, it's so good! Also, I got sidetracked and haven't been able to look into this too much so thank you for doing some of the leg work for me! I did...

I still haven't done this but I'm wanting to brew a Pilsner for a buddy so I may just brew them together and lager them both at the same time. If I have any luck, I'll report back.

PM'd

Hazy is one thing but sucking up nearly pure yeast is another. I'm guessing I should have just dropped the temp for a couple days to let everything settle back out. Since I've bottled, two days now, the beer is clearing up pretty well and I think it's partly due to the ambient temp in the...

I bottled the other day after trying to get the gravity down. I bottled at 1.020 and only got 3.5gal before I started sucking up lots of yeast. I don't know if I happened to shake it up to much when moving it to the counter or if nearly four weeks just wasn't enough. I doubt I shook it up too...

What temp are you using for that yeast?

I had actually planned on bottling it tonight but the gravity isn't down where it needs to be due to me not thinking about having to raise the temp towards the end for the particular yeast used. Ok, during the boil, and sending to primary, it smelled AMAZING!!! Samples have had maybe zero to...

Has anyone used this and had it take more than three weeks to completely ferment out? Made a wit, 12/4/14 will be the three week mark. OG: 1.058 Currently: 1.026, shooting for 1.015. Kept between 64*-65.5* Trying to determine if I need to toss some US-05 in there to finish it up or just...

Mine's been sitting for a few days past three months. Guess I should go ahead and bottle it.

I'm going to get a Winter Wit going in a day or two and was wondering what y'all's input was on my spice additions. I'm not dead set on anything, but I think I'm on the right path. Batch: 5.25gal Yeast: Forbidden Fruit 5.25 Pils 4.75 Flaked Wheat 1.00 Flaked Oats 0.25 Munich 0.75 Rice Hulls...