Last Activity:12-02-2014 2:04 PM
Posted in thread: Re-pitching Roeselare Wyeast??? on 10-16-2014 at 07:31 PM
I've made it a habit of re-pitching "clean" stains with success. This is one of my older wild
beers I've brewed where I have considered re-pitching. I've seen folks re-pitch wild yeast with
Posted in thread: Re-pitching Roeselare Wyeast??? on 10-13-2014 at 09:47 PM
Wake up dead thread...I have a two (2) year old Flanders Red sitting on top of Roeselare Blend
(brew session 8/12/2012). Can I re-pitch it into another Flanders or oud bruin without worry?
Or should I...
Posted in thread: WLP029 = not good for IPAs on 10-08-2014 at 06:31 PM
After finding out Victory used Kolsch on a couple of their IPAs (and rumored to use in Dirt
Wolf) I did a test batch using 029 back on April 13th. My grist was super simple - 2-row and a
dash (1.8%) o...
Posted in thread: Robust Porter Recipe on 09-25-2014 at 09:14 PM
Great thread! I'm thinking about the brewing the same when the basement gets about 5 degrees
colder. I plan to use English crystal and chocolates.
Posted in thread: Black Saison on 09-25-2014 at 09:09 PM
This has worked for me the past 3 years. I typically use White Labs Saison II but suppose 3711
may work as well. Aim for about 40 IBUs in the 90 minute addition and whatever floats your boat
for the f...
Posted in thread: Choose three hops to use for the rest of the year on 09-24-2014 at 03:21 AM
Just ordered a pound of each of these from the 2014 crop: Chinook, Centennial and
Sterling.Thinking these 3 will be diverse & interesting enough for IPAs, Saisons and
Porter/American Browns that I'm p...
Posted in thread: Oats in Saison on 09-19-2013 at 05:59 PM
Hi All,I am planning a small saison recipe (OG 1.040 or less) using pilsner as the base (70%)
with the remaining grist as rye (10%), wheat (10%), and oats (10%). I've never used oats
before. All of th...
Posted in thread: Seconds attempt at a more aggressive Saison. on 05-10-2013 at 02:15 PM
++ Most saison recipes use simple sugar sources to get their characteristic high attenuation
++May be the key for what you are looking for. Try adding 7-10% of just plain table sugar to
the grist. Add...
Posted in thread: Bottomland Farmhouse Ale on 05-10-2013 at 01:43 PM
What temp do you store the beer while in secondary? Hold close to 68F?
Posted in thread: Commercial Beers available near Yellowstone NP on 04-13-2013 at 12:28 AM
We will be staying at Mammoth Hot Springs Hotel for the 1st part of the week which os near the
north entrance. The later part of the week we move to Canyon Lodge which is southeast and more