Recent content by Albionwood

That high terminal gravity is a combination of the yeast and the Cara malts. IMO a Bier de Garde should be dry, so I wouldn't use those myself, but you certainly can make something like a BdG this way even if it isn't technically appropriate. The only BdG I made was by accident, it was a Dark...

Wait... Kveiks are too characterful, so use Belle Saison instead??! This thread is giving off some odd messages. You can certainly make beers other than Norwegian farmhouse styles with kveiks. And there are certainly some beer styles you can't make with kveiks. If you want to win competitions...

Clearly we need to meet in Brittany to reacquaint ourselves with the original!

Yeah the grist and hops look good for a Porter, and 35 IBU is perfect. My usual Robust Porter grist is 80% 2-row, 8% CaraMunich, 8% Brown, and 4% Midnight Wheat. No roasted barley; save that for a Stout. Or if you don't have Midnight Wheat, use a tiny amount of Black Roasted Barley (like 1%) for...

My recipe for CaliCommon had 2-row, Munich, and C40. I don't think either Brown or (especially) Chocolate are appropriate - roasted notes aren't characteristic of the style. To make it really pop though, change the hopping schedule. Delete the bittering charge and hopburst it with large...

Good luck! And let us know how it goes.

Yes, sounds about right. Might get a little longer by tweaking your cleaning method: Stop using Oxyclean (it can leave a residue) and StarSan (same). Instead, every time you change kegs, run hot BLC solution through it, letting it soak for about 30 minutes before flushing with hot water. Yes...

No, BdG is supposed to be dry, so a diastaticus is very much appropriate for style. That's the key aspect of BdG, it is malty without being sweet.

Pretty interesting reporting on the situation here, from the business perspective and with employee observations. https://vinepair.com/articles/sapporo-usa-anchor-brewing-liquidation-analysis To me it reads exactly like so many other acquisitions by large corporations. Instead of leveraging...

I accidentally made a superb BdG with Mangrove Jack's French Saison yeast (formerly M37 now M29). It started out Saisony but after a few weeks in the keg, all that lemon and spice disappeared, leaving behind a wonderfully malty but very dry beer. I think it started at 1070 and finished around...

This paper has a lot of detailed scientific information about buckwheat mashes, using both malted and unmalted buckwheat. I'm still chewing through it but one thing that jumps out is malted buckwheat basically doesn't self-convert so they add enzymes to the mash. Also the gelatinization...

I agree with AlexKay and would boil the buckwheat before adding it to the mash. The barley malt should have enough diastatic power to convert the starches from the buckwheat. I think I would aim for a fairly low-temp mash though, and possibly even do a step-mash (54C-63C-67C or thereabouts) to...

Good plan. I will eagerly await a report. Pretty hard to clone a beer you drank 22 years ago! I had some in Breizh in 2015 and again in 2019. Great craft-beer scene in Brittany on 2019, lots of little breweries but mostly making the same three styles of beer. Lancelot stood out with the Cervoise...

I too have had Telenn Du and tried to homebrew something like it, but failed pretty spectacularly - the beer didn't ferment well at all, probably because I didn't malt the buckwheat and I might not have cereal mashed it either (it does have a high gelatinization temperature, so you need to...

I finally solved the problem of my randomly-leaking Perlicks... by replacing them with Intertaps. Just finally tired of rebuilding and repeatedly fussing with the bonnets and o-rings on those Perlicks, having them work fine for a while and then just start leaking for no apparent reason. Now I...