Recent content by rhys333

I just brewed an amber/ESB with 1469 and I was shocked at what the LHBS was charging... $15.99! I bit the bullet anyway because I do love what this strain offers. Anyway, I'm going to harvest and use it again to recoup my costs, and I'm considering something off style. Purists cover your eyes...

Awesome. Is that one of your's, or an interent find?

Things escalated quickly.

I've never used domestic chocolate malt, so I don't have a reference point for how 350 tastes compared with a UK 450. That said and fwiw, if it were me brewing a porter and I had initially intended to use 5% chocolate at 450 srm, I'd probably bump it up to 6% with 350. There's nothing more...

Brewing an American wheat kitchen sinker with what I had on hand, while sipping on the stout that came before it. 18C/65F outside and snow on the ground. Crazy.

This turned out well, and I'm really enjoying it. The only problem is that there must be a hole in my keg, because the beer is disappearing quickly.

It's a favorite of mine too.

From a few days ago, the last of my HB saison...

Hank 3, Fadin' Moon.

HB stout. Kevin the cat photobombing.

Then again, I might go with a low attenuator like Windsor. I think the residual sugars would work here.

Thanks for the feedback. I agree. I think I'll go with K-97.

I'm planning an American honey wheat beer and I have some T-58 on hand. My inclination would be to go buy another strain for this and use the T-58 in a German wheat or Belgian. But it's what I got. My question for the folks who have used this strain: do you think T-58 in the following recipe...

HB stout, freshly carbed.

You're right. I had been thinking that it was less fermentable because more by weight is needed. That part of my post can be disregarded.