Recent content by dustinstriplin

I guess if the quads of today tend to be hazy then you have an example. I was just suggesting to go for a style that has many examples and battle tested recipes so you have an idea how to make a beer that size. The more I think about though, a hazy 13% does sound pretty similar to a quad. The...

Adding all my brew days for the year. 32 beers this year, 180 gallons. 4977.75 + 180 = 5157.75

I'd aim to make it drinkable as soon as possible, since the hop compounds drop out quickly and are quickly impacted by O2. Consider hopping similar to a DIPA (90-100 IBUs) to maintain a balance between sweetness and bitterness. I see a lot of potential for this beer to be way to sweet (to my...

Do you ever ramp up the temp towards the tail end of fermentation? It’s a good trick to dry a beer out a little more. I would aim to dry it out more if your calculator is usually correct.

The "Farmhouse Ales" book has a large portion of the book dedicated to biere de garde. It's a fascinating style with a lot of history. The other half of the book is about farmhouse saison; also really cool...

Oxidation is the number one enemy to IPAs; reducing it as much as possible is key to an IPA that doesn't lose it's aroma quickly. Autolysis is real, but it isn't going to impact your beer in a few weeks. It takes some serious neglect to get autolysis off-flavors. Autolysis also impacts head...

Phosphorus and potassium for root development. I'd use a general vegetable fertilizer, like a tomato fertilizer for a first year plant. Better yet would be an organic fertilizer like compost. You probably won't want to fertilize much in the first year if your soil is rich in nutrients. Killing...

I'm a big fan of the blanket around, although I've never tried insulating the bottom; not a bad idea. I did have a bad experience when I used to put the carboy on top of the seedling mat. I cooked a saison yeast cake once and ruined the beer. Taping to side is much better than placing the...

That looks tasty! I'm curious why the estimated terminal gravity is so high. As long as it get's closer to 1.010 - 1.012 range it's going to be super refreshing. Cheers!

Hops weren't added, so you don't get any anti-microbial benefits from that. This is one of the reasons lambic producers use aged hops. They want the anti-microbial properties without the hop character. Yeast will drop the pH of the beer during the beginning phases of fermentation, making it...

Biggest critique is that there isn't enough belgian/french ingredients in the recipe. This style originated on the Belgian french border and should be dry, but malty. Interestingly, it is a lot cleaner than most Belgian beers. A really cool style. Belgian pilsner - Floor malted bohemian is...

Echoing what others have said. The timeline you shared isn't really that long. It is worth calling out that Munich I does have lower diastatic power than other base malts. Adding a couple handfuls of Pilsner in there or adding some enzymes directly will give some extra insurance. I'd opt for...

Yeast blends will not yield consistent results over multiple generations. You could make a large starter with it and repitch part of the starter in each beer, or build up the starter for each beer. Rebuilding a starter is a better practice than reusing a yeast cake because the yeast has usually...

Not sure I'd go out of the way to buy reflectix just to insulate the probe, seems a bit overkill, unless you already have some. However, it does seem like a good idea to insulate the whole fermenter with it during cold months.

I should also mention, it's best to tape the probe directly to the side of the carboy. Use a few layers of paper towel or bubble wrap to insulate the probe from ambient (probe should be touching the glass/plastic of the fermenter). This will give you a pretty good reading. If you want a better...