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Slightly back OT, the Amarillo is awesome. Light and easy on the palate, a crowd pleaser, especially those who aren't into super hoppy beers. One person likened it to fruity pebbles (cereal). Since I used only MO for the base malt, I would probably add some carapils next time to boost head retention...

I just kegged this guy yesterday. Force carbing with 30 PSI for 2 days then I'll bring it down to serving pressure around 12 PSI. It's been cold crashing for around 4 days before I kegged, already looks and smells amazing. I'd also like to add, for those in the US you can pick up a case of Sam Adams...

Thanks for the tips. Yeasty - our "brewing co." is an amalgamation of my last name and my friend's. Monty works fine :p The guy at my LHBS threw in a whirlfloc tablet with my recipe purchase. He said to just chuck it in during the last 15 min of the boil, which I did. Did I overdose my wort on whirl...

Yeah so just got home and popped the airlock off for a whiff. The smell has definitely subsided and I'm smelling bananas & cloves... We used the Wyeast Weihenstephan strain, for a true "authentic" Bavarian style wheat. I've heard lager yeasts are smelly, but got worried when this started to vent som...

So quick update, last time I checked on this batch, it smelled like farts / sulphur. Not sure if that's a characteristic of the yeast, or if something terrible has gone wrong. I'm hoping that this odor subsides over time.

The color on it is quite nice though, it kind of resembles a Hoegaarden.

Please let us know how that 3rd recipe turns out. I've made 2 batches of extract CDA, the second one is pretty bomb, uses Warrior hops for bittering, tops out at 60 IBUs, 7% ABV. The recipe is here: http://montbardbrewing.com/2011/02/18/black-ipa/ Will be doing my first BIAB this coming weekend, sta...

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