I have!! With great results too. For whatever reason I chose to do the stir plate this time.
On a side note, maybe you can help me. I’m responding to this post via email because I haven’t been able to log on to the forum. Left an email with AHA a few days ago and I haven’t received any response. Forum site will not accept my username or password.
If you can reach out to someone I would greatly appreciate it!!
I got in touch with Drew and Julia, who got in touch with the IT team. Here’s her reply
Denny thanks for flagging. This is something the AHA membership team should get and I’ve :Cc them here.
In future, you can forward these to info@homebrewersassociation.org and also encourage anyone on the forum who posted to reach out by phone. Contact Us - American Homebrewers Association .
I can’t tell what day he is saying he emailed, but the full team was offline yesterday for a team training, plus if the email came in on a weekend they would need a business day or two to respond.
Hi @HopDen
I’m an admin and will help get this figured out for you! I will respond to you via your email.
Thank you Denny!!
I agree about 835, one of my fave lager yeast strains.
I’m kicking off the weekend by making a small batch of my dad’s favorite red lager recipe. He brewed it originally as an extract with steeping grains, and recently asked me to convert it to all-grain so that we can brew it together when I visit him this summer. So, today is a pilot (2.5 gallon) batch that I will bottle and bring with me for sampling while making the 5 gallon version on his system. It also uses Cascade hops from his bines, so the whole batch is a true family recipe.
Greg’s Red Lager: 90.4% pilsner, 4.5% crystal 80, 4.5% crystal 60, 0.6% roasted barley, mashed at 149 with target s.g. of 1.051, approximately equal amounts of whole cone Cascade at 60 and 10 to hit an estimated 16 IBU, Diamond Lager yeast
The grain bill is pretty much exactly as he created it, but I subbed in pilsner malt for the extra light DME. I added a tiny fraction of roasted barley to enhance the red color with minimal flavor impact.
Today I’m brewing a Mosaic SMaSH, with Thomas Fawcett Maris Otter as the base and Stalljen (Kveik Yeastery) for fermentation. I made a version of this last year, and Stalljen worked so well with Mosaic. 1.050 s.g., 41 IBU, 30 minute boil (29 IBU at 20 minute boil, 12 IBU in 10 minute whirlpool at 195 degrees), 3 oz. of Mosaic (for 5 gallon batch) dry hop, 2.5 mL Abstrax Mosaic Quantum Brite in the keg at packaging.
Brewing a Wit today. I am trying some Bergamot hops I was given. The kids are saying they are " Orange AF", I guess we’ll see 
Wit
4.5%
25 IBU
Grist:
Best Pils 47.1%
Wheat Malt 21.2%
Raw Wheat 21.2%
Munich 5.3%
Oats 5.3%
Hops:
Magnum - FWH
Bergamot - 10 min
Bergamot - Flameout
Orange and lemon zest at flameout
Yeast: WB06
I will probably be brewing my Amarillo IPA this weekend once I get home using the Apex San Diego yeast again. The jury is still out on this one as I tapped a keg that was sitting in my lagering freezer for about three months and it developed a bit of an off flavor and became harsh which has never happened when I used 1056. The first keg that I bottled from and took to FL was fine. More investigation is needed here which is why I am going to try the San Diego strain again (I keep the partial brick vacuum sealed and in the fridge when I am not using it). I know age of the beer may have been a factor as well. I do prefer 1056 for this beer but getting liquid yeast shipped during thee warmer months is very problematic for me and I won’t use US-05 because I get a peach note from that yeast and I do not save and re-pitch the yeast because I do not brew often enough to keep it viable. WLP 001 is also an alternative since I can most likely get it locally from Label Peelers.
Use BRY-97.
A little late on summer brewing season, but I got started today with a Helles:
10 gallons. OG 1.048
6 lbs. Viking pilsner malt
12 lbs, Montana Craft pilsner malt
1 lb Weyermann melanoidin malt
1 lb. Dingeman caravienne malt
Mash at 153°F for 90 min. Batch sparge.
3 oz Tettnanger FWH
1 oz Hallertauer FWH
2 oz Perle 45 min
Boiled for 2 hours. Afternoon thunderstorms temporarily screwed up brewing (I had only 15 min to flameout) but all ended well.
Pitched in 2 fermenters, one with S-189, the other with Cellar Science Berlin. First time using either yeast. Based on the manufacturer’s recommendations, I boosted the temperature control range from 48-52 to 50-54. Still a little cool, but I like to ferment lagers cold, tells me about the character of the yeast (S-23 = passion fruit).
WLP001 comes in dry form too. I’ve used it with expected results.
I"m brewing an Amber Ale (pg 396, Palmers How to Brew, 4th edition 2017) this weekend.
My first Belgian Dark Strong Ale today- 3 gallon batch; based on “Brewing Classic Styles” recipe- where I turn to when trying a new style. Bubbling happily already!
I think brew more BDSA than anything these days
Nice. I’m not sure I’ve ever had one commercially made or otherwise. Maybe way back when I studied for BJCP. It’s been a while since I’ve brewed a style that is so unfamiliar. Brings me back to my early brewing days in the 90’s…
I don’t know where you live, but I recommend picking up a couple if you can. Belgians, not American versions. Straffe Hendrick is my fave, followed closely by La Trappe and Val Dieu Grand Cru. Rochefort 10 is probably more widely available. La Trappe is maybe a bit lighter in color than the others.
I brewed an American Lager last weekend, and I’ll be making a Lemongrass Kolsch this weekend. I also have a Grapefruit IPA, Kentucky Common, Perry cider, Dolcita NEIPA, Cream Ale, and a Belgian Dark Strong on tap.