Originally Posted by Scut_Monkey
That doesn't sound bad at all. I was expecting the crazy algorithm for the dry hopping based on what you were saying before. Thanks for the info.
yeah, basically just adding fresh hops half way through to keep it going. At RR, he actually does this like 3 to 4 times instead of 2 additions, each for a week but in that case he would dump the previous weeks out the bottom of the conical so they don't start to get grassy.
On tap: #72 flower power Saison 1.053>1.004 with lavender and jasmine, experimental sour 1.072 > 1.000
Fermenting: #74 Saison with 3711 #75 Saison with WLP565 + Brett C
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, Berliner Weisse 1.030 9/20/12