Recent content by crjpilot

Thank you.

I've got some WLP515 that I saved from a Belgian Pale Ale I made last year. I keep all my samples frozen in a glycol solution to maintain viability. I can provide you one if you're able to grow it up into starter size.

PM Sent. Thanks.

I'm looking for some Wyeast 3726 PC Farmhouse Ale yeast. I can trade various hops or other yeast strains or I'm willing to purchase it as well. Thank you!

Glad it came out awesome. It was several minor tweaks to get me to what I posted in #52 and it really is a winner anywhere around that recipe!

Anyone have any available? I'd be looking for about 6oz, but I'd take whatever's available. Thanks!

I could definitely use these!

Make sure you taste it daily once you add the secondary addition of peppers. The heat can rise rapidly. If you're pretty close on the heat level you want right now, I'd expect 2-3 days will be sufficient.

Another awesome giveaway. One of these times, it's going to be me!

I wouldn't expect to mellow a whole lot. Seems like the capsaicin is pretty stable. I think there's a pretty significant jalapeno aroma with the amount of peppers in this recipe. Make sure you're slitting them open so the vodka can get into the seeds and veins. It's true that peppers aren't...

I do the oven just because the first time I brewed it, it was winter here in Salt Lake City and I didn't want to get the grill out. I think grilling would work fine though. I think the level of char is something to keep a close eye on. You want some char on the sides that are touching the baking...

Yep, that's it! It was an awesome experience and I hope it comes out great for GABF!

Big news (for me)! So, I've brewed this recipe many times, always to great acclaim from all those who've tried it. I don't really change it except a few minor details: I don't use WLP001/Wyeast 1056. I always use WLP080 Cream Ale Blend. I ferment at 65F, once as low as 62F. I'm guessing the...

Sweet! I've been eyeballing this for a bit now!

Awesome stand! I'd love to have one!