Recent content by Bad_JuJu_Bad

Thanks for the tip! I don’t typically do no-chill, but I did for this particular brew. At the time I had no idea that no-chill was an established brew method.

That beer had been in the keg since the 11th of October guys and it was fined with gelatin haha

I hope you all enjoy the emphatic thump of the keg smacking the ground as much as I do. Second attempt at a lager- here’s what went wrong for me so you all don’t have to make the same mistake: I took wayyyyy too long to chill the beer below 160F so isomerization of the alpha acids in the hops...

Is this Moe??? Haha

1.043 OG and it only came out to 4.3% abv? What yeast did he use? That’s shockingly low attenuation for your typical saison yeast. If I made a 1.043 OG saison with OYL-500 it would probably clock in closer to 5.4% abv

Funny that you mention this. I’ve actually just read a good bit of this book (skipped the business/economics portions for now) which is what got me to consider changing my water profile from “Yellow Balanced” to “Yellow Full” as the latter has a Chloride to Sulfate ratio which is much more...

I’m not expert here but there are some fundamental practices that will help retain hop character. Eliminating exposure to oxygen is of utmost importance. I honestly don’t bother dry hopping anything that isn’t going to be kegged via closed transfer. I recently had an ipa whose hop character...

I would make tinctures with the cinnamon and the elderflower and then experiment with dosing your cider with the tinctures till you find a ratio you like. Just pull like a 16oz sample of beer and then split that into 16 separate 1oz samples and dose with different amounts of your tinctures...

Wow, something to aspire to right there. Looks very well organized too. Kudos!

Oooh what do you think the chocolate rye did for the beer? I’ve been curious about that malt for a while now

1. Definitely gonna do this 2. Not sure this is gonna help for the same reason that Carapils and Chit wouldn’t. Higher mash temps just create a more dextrinous wort no? 3. Considering it for sure 4. I think I usually mash these closer to 5.2-5.3 and without any real reason behind it. I’m pretty...

I’ve actually done something dark like this recently and it turned out great! Still fairly traditional though. It’s a spiced Christmas saison (Saison de Noël) that had Carafa II, Caramunich and Special B in it. Actually has a lot more body and sweetness than I hoped for but I’m still pretty...

So like my annoyingly long winded title suggests I primarily brew saisons thanks to the 9months of brutal heat here in Miami. Anyways I’m looking for strategies to give my table saisons (3.8-4.2% abv) a bigger mouthfeel as they typically finish dry (1.000-1.002) and are quite thin in terms of...