Recent content by andrewp

So food for thought. Are we sure that 2-row is the base malt. Hill Farmstead's site says "Pale Malt" which leads me to think it is one of the darker pale malts that briess or rahr offer. Clearly 2-row and pale malt get thrown around interchangeably but 2-row Brewers and 2-row pale are...

That or homebrewers have no idea to the amount of hops actually being used. I've seen good DIPAs brewed with 1-2 lbs per bbl. Also depends on the technique. A brewery down here recently did a DIPA with 7 total lbs per BBL and 5 of those lbs were the dry hop alone. I notice a flavor...

I think the reddit post with Shaun also mentioned something along the lines of many additions of centennial and simcoe throughout the boil (I'm paraphrasing greatly) for Edward. Since the hop bills are the same let's assume he's got the same ratios on Edward, Abner, and Ephriam. He may have...

For what it's worth. I stumbled on Shaun's original brew blog for HF and there is some useful info about Abner. http://hillfarmstead.blogspot.com/2010/04/reflections-on-beginning.html?m=1 Shaun mentions that the brew used 70 lbs of hops in 220 gal (7 BBL batch). With some simple math you can...

I had this beer at Hunahpu day this year and was able to strike up a conversation with one of the brewers. Mosaic plus either Summer hops. I think they sometimes sub in Ella for Summer depending on what they have available. Everything else mentioned above if is reflective of my conversation. He...

Does anyone have a suggestion for secondary length for a "Brett" Trois beer. I'd like to add some nectarines and don't know if I should follow standard fruit secondary practices now that it is classified as a sacc strain or to allow it to chew on the fruit given it's history and performance...

I should add that was I thinking of this for batches that would not have complex hop additions. Basically bitter, boil, chill, done... I guess if I'm planning on adding Whirlflock or anything like that it would be around that same time too.

Well my thought was one less thing to do during the boil... Say if I was busy doing something else like errands, housework, school work, etc..

Sorry if this has been discuss. I did a search and didn't see a thread on this. Are there any potential negative side effects from boiling my copper aluminum wort chiller for the entire boil? Standard practice is to boil the last 15 minutes or so to sanitize. Any thoughts of negative effects...

I haven't had HopHands but find myself very interested in the likes of small breweries like Tired Hands that are getting a lot of attention. Tree House in MA is another. Being in Florida I don't have the immediate opportunity to try any of these beers but I wanted to reiterate a part of your...

Don't need to fret too much. 3711 likes normal ale yeast temps and will do well at colder temps. Just expect a more phenolic/spicy flavor. It'll do just fine with some heat but doesn't need the high temp like the DuPont strain does. We have two nearby commercial breweries that use 3711 for...

I appreciate the help. When storing a Brett/sacc mixture for re-use do you recommend warm or fridge temps? I had a pro brewer tell me warm storage for Brett but I wasn't sure with the sacc mixed in there. Sent from my iPad using Home Brew

Why not? Over pitching? Should I swirl the cake/Brett/beer mixture to make sure I get both Brett and sacc in my new pitch? Thanks. Sent from my iPad using Home Brew

Resurfacing this thread for batch #2. So my original wheat saison fermented for 1 month with the blend of French saison/American Farmhouse blend. Little to no Brett character after 1 month it was tasting good and I was getting impatient so I kegged it up (Feb 25). Nice cross between...

Sorry, I did mean 670. Funny I just happened to get the numbers mixed with another Saison strain. Total coincidence. My questions are relating to 670 and if anyone has suggestions on fermentation time and bottle conditioning. I used the French saison since a lot of the breweries near me use it...