41 replies to this topic

[3rd party JKor]

that's typically what I go with for browns.

 

I would as well, but I was taking off of Jamil's recipe with was heavy on the Amarillo.  I was a little worried about that, but I gave it a shot.

 

 

I won't comment on the crystal malt used but I would have used a different yeast. Wy1318 or preferably wlp007

 

I don't believe I've used either.  I was looking at 1318 recently but didn't pull the trigger.  What does it have over the usual suspects?

[HVB]

I would as well, but I was taking off of Jamil's recipe with was heavy on the Amarillo.  I was a little worried about that, but I gave it a shot.

 

 

 

I don't believe I've used either.  I was looking at 1318 recently but didn't pull the trigger.  What does it have over the usual suspects?

1318, to me , gives a rounder mouthfeel and leaves the beer with more body than Chico.  I have used it for milds, hoppy beers, stouts and porters and really like it.  Just got another pitch of it to start a new round of beers.