Thoughts, Suggestions, Ideas?

[BadRock]

That's a good question. I think DFH might use it for some of their beers.

[BrewTa2]

I have ringworm, but I'm mid-west.

[ChrisKennedy]

Definitely start fermentation low, perhaps around 60F, and give it a degree a day throughout fermentation. I have read that the key to this yeast is giving it PLENTY of time to clean up in the primary, like 3 weeks at least. Naturally, this requires patience, which is why I will never use this yeast.

It will be interesting to try to be sure, and I look forward to it.

[Sent From My iPhone]

That's a good question. I think DFH might use it for some of their beers.

I think you're right, looks like the 60 minute uses Ringwood.

[BadRock]

Any thoughts on adding some caraway seed to this recipe? I have never brewed with caraway but I would like to try. Has anyone?

[dmtaylor]

Here's a serious suggestion: Why don't you just hopburst this bitch and add all the hops at 15 minutes or something? Then you don't have to screw around weighing all those hops, just dump it all in and be done with it. Hopbursting is great.

Caraway doesn't seem like a bad idea. I'd split the batch and only do some of it with caraway, that way if it doesn't turn out, it won't all go to waste.

[BadRock]

I am looking to a some depth and complexity with the extra hop additions. I know what happens when I "hopburst" but I thought I would try something new.

[dresselbrew]

Something else I noticed is the amount of rye you use. I brew the one that Denny came up with and it calls for 3 lbs of rye. He thinks much less wouldn't give enough spicyness from the rye. I have to say I love that recipe.