Definitely wait until its been bottle conditioning for a four weeks (assuming you don't keg). One of the easiest ways I have improved my beer is by not opening a bottle before four weeks.
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Just to be clear, the hint of peat/earth/smoke I refered to was entirely from the yeast. I did not add any smoked malt. That was actually my point. people started adding the smoked malt in an attempt to duplicate some peaty/earthy character that was coming from the local water and yeast.
It always ensures I get favorable reviews.
I spent 5-7AM this morning doing five short live spots on TV where the news person and I brewed a Belgian dubbel. It was my 15min of fame, now I'm back at work and in obscurity where I belong.
Off-week in the brewhouse. Heading to 4 Hands' Lupulin Carnival in St. Louis.
Anyone else headed that way?
The last class meets at the local brewpub for a brewery tour and a flight of their beers
For going all grain on the cheap, take a look at www.dennybrew.com
So does steeping only add color but not fermentable sugars?
For malty lagers I use W206. (Wyeast 2206, maybe White Labs 830?)
Edit: According to Kris England's chart it's WLP820.
wyeast 2206 - any issues with burning up the diacetyl ? they even list it as high producer of D.
2206 is my go to lager yeast because I not only love the malty flavor it gives, but I have never gotten diacetyl from it. I think it's the most reliable, well behaved lager yeast I've used.