Recent content by ksut1547

That looks very much like mine before it cleared. It didn't bother me. I just told myself it was on the low end of the color suggestion.

Sounds good. Although I can't comment on those particular hops as I have not used them. Be sure to let us know how this turns out.

I have done a Dortmund Lager, which is very similar to this idea. It's very much like a Pilsner but with high mineral content, especially sulfate. I loved it and need to make it again. I remember the sulfate definitely made the hops much more pronounced than the low mineral content Pils I made...

I used gelatin on mine and it still took a couple of weeks cold before it cleared.

I made one not too long ago. It is possible, but you will be hard pressed to get it cleared in that time. Pay attention to the "Appearance" portion of the guidelines. On the plus side, there probably won't be many other entries for that style. Enjoy.

Definitely use a hydrometer, but if it is over 1.010 it is not done. I suspect an OG of 1.040 will finish <1.005 with 3724. That yeast is a PITA, but the end result is great if you let it finish. Maybe try taking it out of the chest freezer and let it finish in your garage. Sounds crazy, but I...

Start simple. JayJay is right on the money. A simple SMASH to start with. You will learn a lot about base grains and hops. One thing to keep in mind, lighter beers will highlight any faults. But that's a perfect way to learn and address any problems. Just don't get frustrated if the first one...

Check out wlp029. I have used it successfully in Kolsch beers and it is really clean and easy to deal with. You may want to keep it on the low end of the temps, about 65-66.

Thank you for the reply. What have you noticed most about the ester profiles of this blend?

Thanks for all the help. Guess I should have asked about making a weird colored beer.

I will be making a NEIPA using Imperial A24 Dry Hop. Anyone who has used this, can you share what temps really let this yeast shine in a NEIPA?

I wouldn't give $.10 for one of those.

I have one of these on tap right now. First recommendation, rice hulls. Lots of them. I only used a single infusion mash and it worked fine for me, but I was trying to avoid the clove flavors and focus on the fruity esters. Midnight wheat should get you exactly what you are looking for...

I would call it an American Amber. A touch light in color, Brown Malt maybe a touch off style. Overall, looks like a pretty tasty beer.

All-grain or extract? What was the volume going into the fermenter? Need a little more info to answer your question.