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I read Zymurgy in print, and follow Brulosophy online.

So, I finally got around to using this yeast in my ESB. I've been anticipating doing this beer since I got this yeast almost a year ago, since it's my house beer, and it's a yeast I've been waiting a long time to use. I really, REALLY, wanted to like this yeast. I wanted to fanboy all over the...

2082 + 31 gallons American Wheat = 2113

I just bottled up this batch. Final gravity was 1.015. The Darkness is a very high attenuating yeast. Test jar sample had a flavors of licorice, coffee, and chocolate and was just a tad boozy. Thankfully it's not a sugar bomb like some of the stouts I've been purchasing lately. Competition...

I've got a Brew bag for my 20 gallon mash tun. I got their HD pulled to go with it and it's served me well. I've done 40+ pounds of grain suspended from the underside of the deck. Since my mash tun is high, the straps help bring the bag a little higher when hoisting it up. Since I have a low...

A derivative of the Omega recipe. For 6 gallons (~23 liters) Pilsen Malt - 9 lbs (90%) White Wheat - 1 lb (10%) Columbus - .5 oz at 15 minutes Vic Secret- 1 oz at flameout Motueka - .5 oz at flameout Hallertau Blanc - .5 oz at flameout Nelson Sauvin - 2 oz dry hop for 2 days Directions...

Had a brut IPA yesterday made with Hornindal and it was everything I hoped and more. The orange esters highlighted the hop profile and added a perceived sweetness to an otherwise super dry beer. I only make one IPA a year and next year I'll do it Brut with Hornindal.

I did not cold crash, but I did oxygenate the wort. OG was about 1.051 and FG was about 1.006 (slight variations between the 4 batches). I also carbed with corn sugar, not honey.

There was a comment earlier about fears of under-carbonation when bottling. Fear not. I bottled about 30 cases, put it in a closet with a space heater set for 80°F and two weeks later I've got perfectly carbed bottles. This was using beer that had sat in the carboy/bucket for three weeks before...

I finally got mine in the mail. Will Brew up my standard ESB with this yeast and see how it compares. That yeast floccing characteristic reminds me of Hornindal Kveik.

I am in!

No problem. It took me a couple of iterations of practice on BrunWater to figure out what I was doing. Still learning, but getting better. Not sure if you got the paid version. I found that the features in the paid version are really worth it. Makes using the program easier. Plus, Martin sends...

Here are my water additions. I am doing Brew in a Bag where I use half the water for the initial mash, then batch sparge with the remaining half of the water. My base water is Baltimore, untreated. Pretty good water to start with.

Two years ago I did this and let it bulk age for six months at 50°F. It was amazing but I had lower efficiency so it only ended up at around 8.5%. This year I hit 1.103. Great action from the yeast after hitting it with some O2 and a big pitch of Imperial Darkness. Only 6 months to go.

10,290 +. 6 gallons blonde 10,296

Yes it was low. That's because I essentially did a full volume, no sparge mash. I mashed at 150° for 90 minutes in my Brew in a bag. The crush was .022, so darn near powder. I actually ended up with closer to 8 gallons of wort, but could only get 6 into the fermenter. Overall I'm not upset with...

So I did all the math for an 11 gallon batch, calculated for my efficiency, built the water profile, and started the mash. As I was draining the mash I realized I didn't feel like doing a full sparge and decided to do a large enough sparge to get a 6 gallon batch and rolled with what is now a...

Just want to let you know that this is now our house brew. Mrs Etchy is not a beer drinker but she drinks an awful lot of this, to the point that I have to keep it on tap at all times. Your beer converted my wine snob wife. High praise, indeed.

9749 +60 gallons of American wheat = 9809

I'm about to boil my first of two 18 gallon batches of American Wheat. Gotta drive the kids around so there's a little Gap between the mash and the boil.