Recent content by boxcar

was thinking about maybe a stout or a dubbel? whadya think?

dont rinse star san

a little minty, not very in your face. a good hop for sure.

leave it alone.

its amazing how a drink as awesome as beer can look as gross as it does while it ferments.

couldnt have said it better myself. Ive gone as low at 57-58 degrees with this yeast and it still fermented dry and tasted quite clean. I wouldnt use it for anything you want alot of yeast character in. the best homebrew RIS I have ever had was fermented with nottingham.

if us04 has always worked well for you, why try 1968?

im confused. is this beer kegged? and what temp is it at?

I'll say it again, I cant stand these damned saison strains. they must hate me or something.

I guess everyone tastes and procedures are different, I love us-05 for all my apa's, american IPA's.

i used too much coriander in a rochefort 8 clone a while ago. it aged out pretty quickly and turned into a nice beer. I think a little time will go a long way.

brettanomyces!!

:confused: wow, my problem with nottingham has been the opposite, it eats every freakin sugar in the beer and dries it out too much.

thats the saison blend right? Ive never used the blend, but the normal saison yeast that ive used multiple times always stalled out for me. Others have had success keeping real warm and agitating, but I havent, always had to finish it off with another yeast. Ive heard som egood stuff about...

pacman yeast is pretty terrible too.