Recent content by Enkerli

No specific reason that I remember. It was actually supposed to be rye flour. I now have rye malt and I may do a similar recipe using that.

Thanks, BradSul! I came to HBT after I got BackType notification that eulipion2's post was pinging my blogpost. I'm still unclear about the way it works, especially for free accounts.

Hoping the other message will get out of moderation. Yes, I really enjoy these two beers. The Bretteuse was one of my most successful beers in the recent past. But the yeast culture makes a huge difference. That beer tastes a good deal like those brewed by the guy who gave me the slurry.

Seems like my comment in moderation. In case this one goes through: my actual batch had almost 9lbs of pilsner and no 6R. It was a 7.7%ABV beer.

Actually, I used German pilsner malt as my base. (Got that from yet another MontreAler.) No 6-row in this batch. I think I reassigned my 6R to other experimentations. Since then, I bought a whole bag of Pilsner malt because I'll be doing a lot of Belgian-style experimentation. Including wild...

Some measurements weren't properly converted (interpret them as grams, not ts). The Clementine peel was 30g, IIRC. Spices are present but not as much as you might expect. As you surely know, most saisons don't include any spice. These weren't supposed to be to-style. I've been experimenting...