jgaarder wrote:I decided to first brew the regular Janet's Brown recipe, then tackle the imperial next time. From the sound of your success it's going to be sooner than later. I just brewed it up 3 days ago it's happily chugging along. The only slight deviation I made from the recipe was to first wort hop instead of mash hopping. I'll have to give mh a try next time to taste the difference. Did you mash hop your imperial? On a side note this was the first time that I repitched yeast from a previous batch, Tasty APA at that. I harvested the yeast about 9 days previously from the primary. I boiled two one quart jars with some distilled water and split the cake. When I pitched one of the jars into the wort I was a bit worried because of a slight sulfur smell from the jar, though I read in Palmer's book that may occur but not to worry, however I have a little worry. Any input on that would be greatly appreciated.
I was going to brew the regular recipe but I've been on this big beer kick lately. After brewing all big beers for awhile I think I'm ready for a session beer. I'm planning to brew a Mild Ale this Sunday.
I went with the mash hop addition. Its the first time I did a mash hop. I think its a great way to get more hop flavor and aroma without the added ibus. I did a fwh the first time I brewed an IPA and it turned out great too but I haven't done it enough to notice the difference. I would think that you would get more ibus doing fwh since the hops end up in the boil, but I'm not sure. I've never repitched yeast before. I make a new starter every time. The only time I ever smelled sulfur was when I used wlp051 Cal V yeast. I made a 1 L starter and I could smell it right away but I pitched it anyway. When it started fermenting It really smelled bad like low tide. It did mellow out a bit but never really went away. I'm not sure what caused it, whether it was process or the yeast or dme or what but I've never seen it again.
