Recent content by Herky21

Gave it a good rest at 68F and then back to lager Temps. Any sulfur smell is long gone. Sampled it to decide if dryhopping would be good or bad. It smells like a sauvignon blanc wine. Really strange. Very fruity. I skipped the dry hop and went straight into kegging. I want to see how this...

What temp did you primary ferment at? Im assuming that like wine yeast, these beer yeasts will produce more thiols at the higher fermentation range. See https://www.sciencedirect.com/science/article/abs/pii/S016816050600050X I pitched 3 packs yesterday into a 5 gallon batch. A 5.5% lager...

Omega states that in their info on the yeast.

Sweet!!

100% agree. Most off flavors new brewers get are from a lack of temp control. I wouldn't spend any more time dissecting it. Try brewing again with temp control. If you can't get a freezer/fridge with an inkbird, at least put the fermentation vessel into a big tub. Get several two liters or 1...

Done! Facebook :-)

Sign me up!

I win!

The Texas IPA

Thank you. In!

I want to win!

I'd like to bump this question in terms of body. I would think that would vary based on the selected grain, but are there grains that would boost the body and mouthfeel to make this process worth doing?

How did this turn out?

For anyone else researching and/or looking for these, I recently bought one pound of these from YakimaValleyHops.com. Also, I could not find anyone with reviews so I will post one here: TASTING: I did a 100% cashmere hopped pale wheat ale, about 5% ABV. Basically half wheat, half...

Skeezerpleezers zombie dust clone - all grain !