Those who like 2112, at what temperatures are you pitching/fermenting?
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is the lifetime membership rate changing as well?
i saw an aritcle using http://www.amazon.com/dp/B000H0XFD2/ref=wl_it_dp_o_pd_nS_ttl?_encoding=UTF8&colid=1UCBAG9YH9O8H&coliid=I215GZZPRVXWDE in a keezer. THis is what im going to do:)
I used 2 packs of S-04 per 5gal in a Russian Imperial Stout and it did very well.I was happy with S04 in a barleywine.
I get a distinct "bready" note from S-04 that I don't get from the liquid English Ale strains. I like it in certain styles (roasty/toasty styles like brown ales & porters), but no so much in others (fruitier styles like ESB's). I've always been leery in using it in something like a barleywine, since I'm afraid that the bready character would be amplified in a bigger beer with a bigger pitch of yeast. Have you guys found that to be the case?
Smithwicks is malty.
Special roast has a pretty potent flavor profile if I'm not mistaken. Maybe thats what you're detecting.
Hasn't DNA testing shown US Tettnang to actually be Fuggles?
Yep. Tastes like it, too.
Beer has maltier flavor than I expected.