German Pilsener, but not till Saturday.
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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.