I'd never disrespect a shitsman by calling them a polotician lol

Really intrigued by the rye and how it will play with the belgian yeast. Could bring out some cool spicy notes. Let us know how this turns out!

That's an amazing piece of equipment! We own hog buildings up home, so I've certainly done the work of a "shitsman" many times! Still my job to spread manure when I come up and help in the fall most years.

That's our planter. 36 row center feed. My folks farm in north central Iowa, which is where I do my brewing.

Dutchess' Gold. Our Hefe.

All the beers for our annual crawfish boil are in the keggerator. 50 gallons of goodness.

I cannot unfortunately. I've got the dry hopped beer in fermonsters. The Porter in the anvil buckets

I used to use Voss as my house yeast. Took it out 20 generations and every one was great. Love that yeast for anything hoppy. Also does great with just neutral at normal ale temps. But... I think with this I'm simply going to do fresh yeast for the festbier then toss dopplebock onto the...

I brew on a 240v 20g clawhammer. I have my efficiency set to 68%. When everything goes right, that's pretty much the exact number I hit. I double crush and do as thin of mash as I can. Honestly I was thinking 68% was kinda light, but after reading this thread it appears to be as good as I can...

It is- 5 weeks in the ferm- totally aware it doesn't take this long. However, I live in the KC area, and my brewery is in Iowa at my folk's farm. I trade the ease of scheduling my brews for unlimited space and infinante tools. Unfortunately sometimes it means I have to stretch timelines on some...

ok- did not realize i can vacuum seal it! My whole issue with buying it in larger quantities is I was unaware on how I would store the remaining yeast. Appreciate that! Feel extra dumb bc I have a vacuum sealer... this was kind of in front of my face the whole time.

Hello all- I have a bit of a timing dilema, which is slightly complicated by yeast stress. I currently have a dry-hopped cold IPA as well as a baltic porter, both in the realm of 1.062. I pitched 5 packets of 34/70 into each of the 4 fermentation vessels and heavily oxygenated them (Both beers...

Couldn't agree more- after the dopplebock that yeast will be discarded. Def plan to get some nutrient and O2 on both beers, will likley have plenty to slightly overpitch into the first beer, but will depend on how washing goes.

I've mentioned it several times, but I do a pretty large get together in which I brew about 50-60 gallons of beer for June on Fathers Day weekend. I spend at least 3-6 weekends between January and May 1st brewing for this event, so I rarely brew in the summer months. However, this year I plan...

Voss is my go-to yeast strain for american style wheat beers. However, those are specifically clean fermenting and aren't overly estery like the german counterparts (Think Boulevard Wheat). But I don't think you need to change this recipe at all- I think you'll end up with a nice drinkable beer...

Really at 16% this is just an nice body and head retention tool for a good pale ale. I like your recipe and think it'll be great beer- and sicne you don't like "wheat beers" you kind of get your cake and eat it too- it's not going to taste anythign like wheat really, but it will have a bit...

Brew day went pretty well for this- only negative is I came up a little short on gravity due to a minor spill. Ended up at 1.057 instead of 1.067. Should be ok though. WIll report when complete.

Your recipe is for a fine looking west coast IPA my guy- a pilsner would require lager yeast- you could also use lager yeasts at higher temps to get a "Cold IPA"... with this yeast, you could ferment around 60 degrees and get very little esters and have a very dry ale- but you won't get a pils.

Thanks for the help, y'all! I'll let you know how it works out.

This tincture meathod intrigues me. I would assume that I would need to use around 10ozs to get a similar effect. Also, you mention bitterness, if I'm aiming for just shy of 30IBU, should I adujust the hops to account for the bitterness, or is it slight enough you wouldn't worry about it? Do...