Lawrence Brewers Guild

I think that yeast will likely produce a lot of phenolic flavors (spice and pepper) and you will end up with something other than an "IPA".
If you want to try the saison yeast leave out the citra and make a saison.

Just my $.02.
jim

Nanos in NYC.
http://www.nytimes.com/2013/07/17/dinin ... odayspaper

Thanks, Frank.
j

There was a relatively recent post about a venue near downtown available for events, but I can't seem to find it.
Anyone remember where it was and what it was called?
Thanks,
jim

As requested, I am again posting the link to the excellent article written by Dr. MB Raines for the Maltose Falcons site. This material has been referenced here previously by myself and others. It does a great job of laying out in a relatively brief and well-organized article the methods of growing ...

Rob Martin wrote:

JMcG wrote:Rob, you're a mensch.
jim

That would make you an Übermensch

Sie sind zu freundlich.

Rob, you're a mensch.
jim

Just a guess: I'd check the out dip tube for schmutz somewhere up inside?
jim

Rob Martin wrote:I have a very nice HERMS set up....and don't even use it. I tend to brew just about more lager than anyone I know in LBG sans Jim McGovern (if I'm overlooking somebody, sorry).

I don't do too many lagers anymore, too busy brewing IPA's for Jody!
jim

I think there is some opinion out there that you shouldn't use starters for dry yeast, just pitch more (like 3-4 packs). Never tried a lager with dry. I recently did an ale with BRY 97 and pitched 2 packs, still had a long lag, but finished dry and pretty clean. But, if I have time (5-6 days), I'll ...

I don't have heat in my mash tun, so only do single step, typically, and "mash out" in the kettle. Others should comment, but my impression is with modern malting techniques, if your grain bill has enough base malt (and time) to convert any specialty grains, its not needed, but can give yo...

I'm looking for Carafa III debittered, about a pound, anyone?
jim

In my experience, washing yeast is really, really easy and no harder or more risky than any other standard brewing step. I highly recommend it. After you take everything off the yeast cake, pour two quarts to a gallon of boiled, cooled water on top and then shake it all up. Wait a while till there ...

When I use a yeast cake I usually don't pitch all of it and try to separate most of the trub. For a big beer like this you might need it all, though.
jim

Usually 1056 will be a bit cleaner, as in fewer esters. A little more attenuative, i.e., a little "drier". 1272 will also ferment dry, but is more responsive to fermentation temperatures, so you can ferment cool for "cleaner" flavors or ramp up for a few more estery notes. A litt...