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I lived in Philly for a while and have now been in south jersey (on the riverline) for a while. I work in IT for a molecular biology department at a local university (I don't get to play in the labs except to fix their computers...would love to rent a small one from them though if I could). I'm amazed that what they utilize equipment-wise is the same as me, but on a more pro-scale (I beat them though because I have fermenters and they don't).
I brew one a home-made system from converted keggles, patio burners, chest freezers, and better bottles. If I can get my shed built this summer I may be able to put an electric system in there for some winter brewing or at least to ferment there (I currently run the carboys down to my basement), but in nice weather I love to be outside.
I keep working on my dream to go pro one day (small artisan 3bbl system in a storefront), I'm in the process of dialing in a handful of solid recipes this year and raising capital.
Posted 34 days ago.
Edited 34 days ago by jeffrife
Hey man! Glad to see you here.
Posted 34 days ago.
Thank you! I'm excited to start contributing to the community
Posted 34 days ago.
Glad you're here man! I won't be the one reviewing your Dry Stout, but I can't wait to hear about it!
Posted 34 days ago.
Edited 34 days ago by Matt
Welcome! I'm looking forward to the dry stout results also because of the interesting choice of Essex for yeast.
Posted 34 days ago.
Being a seasonal and this write-up is why I went with the yeast: "Drier finish than many British ale yeast. Produces slightly fruity and bready character"
I currently can not pick up any fruity flavors, but lots of coffee and bitter chocolate. Hopefully some aroma notes will appear when lightly carbed. Did not finish as dry as I had hoped yet, but sadly I need to get one batch kegged for a party tomorrow. It was at 1.013 on Weds. If it dropped to 1.011 tonight, I'll be ecstatic. The other carboy I'm going to let sit for some more time to see if it steals a few more points.
Posted 34 days ago.
I really like WLP022. I'm not sure I'd use it for a *dry* stout, but I could see it in a stout for sure.
Posted 34 days ago.
It definitely has finished in the upper range of the FG for the style.
Posted 34 days ago.
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