I wonder how that is normal! The sessionability and enjoyment of my beer has gone up since I dropped strength to under 1040 OG. I'm not dissing on stronger beers but I reckon they get far too much attention....a normal 1.050 brew ...
Sorry to the OP for getting off topic here.I wonder how that is normal! The sessionability and enjoyment of my beer has gone up since I dropped strength to under 1040 OG. I'm not dissing on stronger beers but I reckon they get far too much attention.
Prolly useless to the OP since he is going for war wound dressing solution anyway
No worries, was wondering.
I've seemed to grown an appreciation for the lighter alc beers since moving to queersland.
OK, moving off the OT stuff. Excuse me OP
A little on topic, yeast seem to friggin love these sub 1040 beers. I could brew a scotch on the yeast cake, neat.
I was going to question if pitching the IIPA onto a yeast cake from a porter (especially a smoked one) was a good idea, in terms of potential for any flavour and colour to carry over. They're not exactly similar styles, although arguably an IIPA would have enough of its own flavour to mask the origins of the yeast. Unless of course your plan was to wash the yeast cake?I like heavier beers (when done properly) I dont mind the smaller stuff for swilling in summer but I get more enjoyment out of slowly drinking 3 goblets of Westmalle Tripel. Although iv'e tried twice now to brew this beer but have been unsuccessful. Im confident my 3rd attempt will be spot on. At the end of the day I suppose it just depends on what the environment is for drinking. Winter around a fire i'll go the big stuff IIPA's Belgian Tripel's etc but in summer I'll get my handpump (if it ever arrives) set-up around the pool and pollish off a keg with some mates.
Anyway back on topic.
I decided to go with the 1272 and it's krousening nicely in the 5L erlenmeyer. I'll pitch it in the porter at 1.050 and top crop enough yeast, I hope h34r:
It's Tuesday now and I need the yeast for Saturday so I think using the yeast cake is out of the question. What do you guys think? I think the yeast will need more time to clean up before I rack it off the cake.
Anyway thanks for the responses much appreciated.