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Posted in thread: Specialty grains = malt? on 06-08-2014 at 12:29 AM
Typically you steep caramel malts for 20-45 mins in 155-160 degrees. Then you add in your malt
extract before hot break, with the grains removed from the steeped tea mixture. Never boil
grains or rais...
Posted in thread: Cream ale, American wheat or weizenbier? on 06-01-2014 at 09:14 PM
Posted in thread: My beer is reviewed by a pro - and it's a disaster on 05-30-2014 at 12:04 AM
I agree with you in principle. But the thing is, thoughtful feedback from a pro would be really
valuable. I make beer that is consistently no worse than good, and is often a good bit better
Posted in thread: My beer is reviewed by a pro - and it's a disaster on 05-29-2014 at 10:14 PM
If you like it who cares ? I don't need a reviewer to tell me whether my beer tastes good or
bad, I can just drink it. That being said it does kind of hurt when someone really finds your
Posted in thread: Adding too much sugar to a belgian on 05-22-2014 at 04:40 PM
Sugars in a Belgian style should generally take up no more than 20% of fermentables, however
these are subjective guidelines. With more than this cidery, green apple flavors can arise
along with the b...
Posted in thread: Saison Recipe Recommendations on 05-19-2014 at 10:05 PM
I've heard good things about the yeast bay blends. THis one looks like fun! would fret less
over grain bill and more on yeast/ferm temps. If I was you, I'd start low 70's, then ramp it up
to 85 afte...
Posted in thread: Saison Recipe Recommendations on 05-19-2014 at 08:56 PM
So far i'm thinking of doing Og: 1.058ish80% Pilsner10% Wheat Malt5% Cane Sugar5% Aromatic25ish
ibus with Magnum at 90mins1oz Coriander 5minsZest 3 lemons FlamoutSound good?
Posted in thread: Saison Recipe Recommendations on 05-19-2014 at 08:14 PM
Yes sir. Definitely saison character in there. A bit of alcohol taste/warmth as well. The
citrus is slightly overpowering the ginger, which I'll have to remedy with a secondary addition
of fresh grate...
Posted in thread: Saison Recipe Recommendations on 05-19-2014 at 07:47 PM
+1! Just took my 1.072 Ginger Citrus Saison down to 1.003.Did it leave you with the typical
peppery slightly estery saison profile? I might contemplate doing one with this yeast.
Posted in thread: Saison Recipe Recommendations on 05-18-2014 at 06:41 PM
I'm looking or a simple Saison to brew up for this summer anybody got some interesting