What's a brewin. December (2018)

It’s a wonderful yeast. If you ever have a party and an open keg you can have drinkable beer in 3 days

 

Real well, if the Imperial Combo does it's thing
https://www.northernbrewer.com/coll..._term=northernbrewer&utm_content=All Products

 

I’ve used it in ipas, pales, farmhouse styles. I get it from my LHBS but anywhere that carries Omega yeast should have it. Only worth it if you can ferment it hot.

 

Ok thanks,

I used 1lb in mine, thinking I'll have to use more next time to get the silky mouthfeel I associate with oats in commercial beers.

Cheers

 

Yeah, I like about double that (15-20%) with flaked oats. I’ve noticed most oatmeal Stout recipes don’t call for nearly enough. Also, try subbing in a little flaked rye in the place of oats. Gives even more mouthfeel.

 

I used the brewing classic styles recipe to kind of guide me, as I often do when brewing a style for the first time. That recipe uses 1lb (9.7%). Ill definitely use more next time, and try out the flaked rye as well.

Thanks for the tips.

Cheers

 

Kegged batch of Pale Ale which is now dry-hopping, brewed up a lighter IPA which is fermenting along nicely, making yeast starter today for Imperial Stout I'll be brewing on Friday, last batch of the year.

 

Imperial Sweet stout going into secondary keg with these in a couple days.

 

Brewed up some Desanamax sodium hydroxide mix for an all day cleaning session for my10 gal keggle setup...overdue...but it's done now along with some pump work and Stone's White Ghost sampling...who said you can't get fresh beer from Germany

 

Sunday:
IPA
7.5% hopefully
2 Row/GP/Heidelberg
2% Honey
4% Carafoam
Sabro/Galaxy/Vic Secret
1318

Today:
Pale Ale
5.2% hopefully
2 Row/Weyermann Pale
4% Goldswaen Hell
Riwaka/Moutere/Motueka
Imperial Tartan

Transferring a Strata/Nelson Pale Ale to a keg and krausening with the IPA from Sunday.

 

Just kegged my first Cal Common. 80% attenuation (1.011) with SF lager yeast and the sample tasted spot on with no diacetyl. Savoring the small victories.

 

Imperial Sweet Stout FG.

 

1.050 FG. You want a fork and knife to drink that?

 

^What was the OG on that?

 

1.120

 

Yeast starter going for Russian Imperial Stout that I'll be brewing tomorrow and will sit in the keg until next year. I did this last year and tapped it a month or so ago, it's really, really tasty. Then I have to keg and dry hop Pale Ale or low alcohol IPA that's currently in the fermentor.