Last Activity:05-23-2013 10:55 PM
Likes Given: 6
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Posted in thread: belgians with American hops on 05-22-2013 at 09:41 PM
I've found that the fruity, citrusy hops work well with saison yeasts.
Posted in thread: What to make of the Belma Hop on 05-21-2013 at 07:20 PM
Doing an extract Belgian Rye IPA with Belma now. Hop Blasting with it to try to get it to stand
out6.6# Briess Rye lme2# Briess wheat dme.5oz Belma FWH1oz Belma 20min2oz Belma 10 min3oz Belma
+ 1oz Pa...
Posted in thread: Recipe ideas for leftover ingredients? on 05-12-2013 at 03:20 AM
You could always do something like New Glarus Crack'd Wheat or Schneider Hopfenweisse, a
slightly bigger hefeweisse that uses a slightly more bittering hops and a decent amount of late
Posted in thread: Critique my saison recipe on 05-02-2013 at 01:38 PM
I'm thinking that the basil leaves will add a lot of "green" flavor without the fresh, anise
goodness. I had a pale ale that added basil tops (the flowering cones on the top of the plant)
at flame out...
Posted in thread: Help with Oat beer on 04-05-2013 at 06:45 AM
I brewed this several months ago: were prominent to the point of not tasting so great. It took
forever to convert as well. If you want to go all the way, check this out: thinking that the
Posted in thread: Black English IPA on 03-26-2013 at 05:56 AM
Check out the 1855 East India Porter recipe on barclayperkins.blogspot.com. Will at
perfectpint.blogspot says it is fantastic. I keep meaning to brew a modified version of it
myself.Yeah, that was a g...
Posted in thread: Pitched dehydrated yeast at 96f wtf on 03-18-2013 at 05:41 AM
Well, if it doesn't work out, you'll remember to get temps down in the 60s before pitching next
Posted in thread: Belgian Bourbon on 03-05-2013 at 05:41 AM
I'd soak the oak for longer than a day. Go at least two weeks, then dump the bourbon, refill
and add the vanilla bean, and then go another two weeks.
Posted in thread: Orange Wine with Wyeast 3725 on 03-03-2013 at 05:27 AM
IIRC, thunderbird, nighttrain, etc. are citrus wines. So I vote for no.
Posted in thread: Saison Critique on 02-23-2013 at 06:06 AM
A lot more heavier flavors than I prefer in the grist, but since it's ready to go, let it go.
I'd say forget the columbus and go straight bobek the whole way. Maybe drop the orange peel to
.25 as well...