I'm looking for some advice. I typically brew Belgian inspired ales and Pilsners but I'm looking to brew a pale ale for an upcoming fantasy baseball auction being held in Las Vegas. I have this habit of needing a few ounces of something, but buying in bulk and the result is that I have lots of...
I was wondering how this turned out? I just had a vial of WLP564 arrive on my doorstep and I was thinking of adding 1/2 ounce of early grey at flame out to a saison.
I'm looking to do something similar with a Dark Strong. I was thinking of racking to a keg with my priming solution to naturally carbonate at 3.0 vol. I then plan on allowing it to sit at room temp for a month, before chilling it for a couple of days and then bottle with a counter pressure...
Apparently I'm late to the party but I'm planning on brewing a Saison this weekend with both of these, bittering with Magnum and fermenting with a combination of WLP566 and East Coast Yeast Dirty Dozen Brett Blend.
Thanks for the feedback. I suspect that it's the bugs from the bottle of Consecration and that I should have waited until i got closer to my final gravity. Lesson learned.
I love Rye and this is taunting me. I can't say that I've ever had a lager with Rye though and so I'm having a hard time wrapping my head around how this would taste.
Hindsight is 20/20 but I guess making mistakes is part of the learning process. I brewed a Belgian Dark Strong a few months ago and then racked off 1 gallon onto a # of cherries and Russian River's Consecration bottle dregs. I bottled the remaining Dark Strong 10 days ago and decided to taste...
That's about how long it took before I noticed anything in the starter. I had the starter going on a stir plate for 7 days and then aerated with O2 for 20 seconds prior to pitching at 70. Once I started to notice to activity, I dropped the temp to 68 and kept it there for the next 48 hours.
I...
I brewed a Saison on Saturday, the grist I'll include below not that it really matters. I split the batch into two 3 gallon better bottles and pitched the Saison Brett blend from Yeast Bay in one and Brett Brux Drie in the other. Real signs of fermentation began in about 4 hours, with the Saison...