WLP001 California Ale (WhiteLabs)
Famous for clean flavors, balance, and the ability to be used in almost any style Ale. It ferments dry and has a very nice, soft malt flavor. We would say that it puts the flavor emphasis on the malt and hops. Definitely one of our top favorites, and MoreBeer!'s best selling yeast! To ferment this yeast properly pitch at 62-65F and let it rise to 66-68F. Ferment for 10-14 days in the primary. This strain can be used in all ales because of its clean crisp character it produces. Cal ale can also be used to help finish a beer's stuck fermentation.
Recipe is another take on B. B had no real body and wasn't smokey/roasted enough. Altering the steeping grains to see if we can get a fuller body and more roasted flavor. Everything else will stay the same as much as possible.
Similar to: Porter (B)
A true pumpkin stout, with some pumpkin added to the kettle. No herbs and spices.
Got some yeast from Dave and trying to make something with a high ABV. Pitching a lot of yeast, so attenuation shouldn't be an issue.
Beer made by Sudzers every year. This beer was blended with ~45 gallons of Dark Matter made by other Sudzers and put into a barrel.
Inspired by Vanilla BCBS, this is an attempt to make a big, oak-aged imperial stout with a big vanilla presence.
First time using my homegrown Cascade hops. This will be a split batch with BQ.
Split batch with BP. Same wort and yeast, just different hops.