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07-27-2015 6:40 AM

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  • Posted in thread: Suggestions on Saison on 07-22-2015 at 03:03 AM
    Not sure that I'd trust that FG estimation. My saisons have blown right past that with similar

  • Posted in thread: New Danstar Belle Saison Dry Yeast? on 07-22-2015 at 02:58 AM
    I'd suggest one of the trappist yeasts instead of saison yeast if you want anything resembling
    sweet. I suppose you could use the DuPont strain and just let it stall high?Are there any that
    can do OK ...

  • Posted in thread: New Danstar Belle Saison Dry Yeast? on 07-20-2015 at 09:36 PM
    This yeast can eat through the normally unfermentable sugars in crystal malt? Seeing how fast
    it tore through my three batches and how dry it got that doesn`t seem unbelievable...

  • Posted in thread: New Danstar Belle Saison Dry Yeast? on 07-20-2015 at 06:06 AM
    I've used 3711 for my saisons in the past and I'm giving this yeast a go. When I did session
    strength beers (1.035-1.040) I added some character malts and even special B AND mashed at 160
    in an attemp...

  • Posted in thread: Please be prepared for incoming "newb" questions on 07-15-2015 at 07:21 AM
    Biggest thing now is not to do anything silly to screw stuff up because you're overreacting to
    some small hiccough. That and maintain sanitation and you should be OK.Another good beer to try
    is someth...

  • Posted in thread: Danstar Belle Saison on 07-14-2015 at 11:30 AM
    I used it and fermented real hot, 74-78. 78 was a bit unintentional as it was likely really
    80F. It took off, went from 1.060 to 1.004 in days. I'm at 11 days today since pitching and I
    just dry-hoppe...

  • Posted in thread: What freaks you out.... on 07-14-2015 at 11:15 AM
    Black IPAs"Hey, I've got an idea! Let's make a beer that's black, but with the roast flavor you
    get from black malts completely and totally overwhelmed by hops. And then let's think of ways
    to minimiz...

  • Posted in thread: Thoughts on hops for my Munich-heavy saison on 07-14-2015 at 04:37 AM
    OK, so I'm making my third Saison in soon, once the grains I ordered come in. The base malts
    will be 50/50 Munich and 2-row with just a bit of leftover Caramunuch and Roast Barley I have
    lying around ...

  • Posted in thread: My first Infection... on 07-14-2015 at 04:28 AM
    What I did (might not have been the best option in retrospect but worked out OK) was to wait
    until things go completely dry then added in a good bit of oligosaccharide syrup (should be
    available in As...

  • Posted in thread: My first Infection... on 07-13-2015 at 09:59 AM
    Did OK backsweetening a sour infected beer. Wasn`t great but far better than dumping. Also you
    can just age it a long time and if you have decent bacteria you can get an OK lambic.

On deck: Belle Saison all damn summer long Primary: Vienna/Bravo SMaSH Saison Bottled: Yugacha Citron Lambic

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