After reading this thread I think dry yeast is the winner - I too prefer dry. US-05 and 04, Danstar Windsor and Nottingham. They are hard to beat unless using a starter with a wet yeast.

So if anyone cares this one has been hanging in the secondary. Maybe a few days, maybe a few weeks till ready my kegs are all currently occupied.

I like that malt bill! Yes let me know I will be brewing mine by the weekend.

Thanks!

Well I want some if not a little more in there to offset the spicy rye, and hops. A good Amber has a little of that sweetness. IPA, yeah I hear ya maybe a little Crys 10 or 20 if anything.

Well for the moment I have this... https://www.brewersfriend.com/homebrew/recipe/view/484164/amber-rye Debating putting some of the Fuggles in there at 5 or switch and put it in at 15 not sure though....

^^^Which ounce for flame out? At the 15 or 2 min mark? And I think you are right about the Crys 60 maybe I'll switch .5 pound Crys 60 .5 pound of Munich.

Maybe this? 6.5 lbs 2-row Pale - 2 lb Rye - 1 lb Caramel 60? .5oz Magnum for 60, 1oz Willamette for 15, 1oz Willamette for 2 mins? 04 for yeast?

So I have 2oz of Willamette, 1oz of Magnum, and 2oz of Fuggles to play with (if necessary) and I came up with the idea of a Willamette forward Rye Amber around 4.5-5.5% but I can't for the life of me come up with a simple styled recipe. I never did an amber like this so I am asking for help...

Why not switch to brew in a bag? Been doing it for a while now with great results. One pot, one burner, and low cost.

Use a starter or double pitch, otherwise looks really tasty! Citra is wonderful to dry hop with but it does get a little lost when pairing together with Simcoe I have found so if you want the Citra aroma to pop do .5 oz of Citra and skip the Simcoe at the end.

Awesome! Thanks!

All great responses thank you! Belgium Pils eh??? Interesting.... What is a decent Alt grain bill and IBU count? I have never brewed one but know those hops might work well. Thanks!

I've got n ounce of Perle and an ounce of Northern Brewer. What is the malt bill for approx 5 gals? Thinking a "common"style? Alt maybe? Thanks in advance!

I would secondary ferment it just to let it clear up some. I recently did a hefe and it was way too cloudy and yeasty spoiling the flavor. 3 to 4 days in a secondary then into the keg would have saved it, live and learn.

I do a lot of SMaSH beers and I find Munich is my favorite. El Dorado or Citra, Mosiac, all were great 04 or 05 usually as I wanted them clean.

Hmm, thanks for the advice this is really appreciated. Well keeping the temp 60 or below is not an issue my basement stays close to that and I have a fermentation chamber anyway. Having some toasted oak in there shouldn't matter? I mean wine is in oak but not toasted (I think)? But going way...

Well I know where I went wrong so the question is more, can I fix it? Tried my first barleywine 2 weeks ago, was shooting for 3.5 gallons and a .091 OG but ended up with .079 and closer to 4 gals even though I went a full 30 mins over, I normally boil off close to a gallon an hour. I could live...

I did it like you are proposing for a while and it works fine just. Once it is carbed enough you can unhook it and charge it as needed. Like a small 9lb burst every day or two.

Yes and the El Dorado gives it some cherry candy too the combo is delightful and they work very well together.