Recent content by Haydn-Juby

Typically you steep caramel malts for 20-45 mins in 155-160 degrees. Then you add in your malt extract before hot break, with the grains removed from the steeped tea mixture. Never boil grains or raise them above 180 you'll extract harsh tasting tannins. Caramel is also a specialty grain if...

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True that. It's always helpful to get some feedback and hear what people think you should change or liked instead of "Its bad" or sometimes even just "its good". I like knowing what exactly what people are thinking when they drink my beer. Also whats the recipe?

If you like it who cares ? I don't need a reviewer to tell me whether my beer tastes good or bad, I can just drink it. That being said it does kind of hurt when someone really finds your beer repulsive as has happened many a time with my "Overly bitter" IPA's.

Sugars in a Belgian style should generally take up no more than 20% of fermentables, however these are subjective guidelines. With more than this cidery, green apple flavors can arise along with the beer being overly thin.

I'm worried about ambient temps in my house. Its about 65 normally and that might not give me those saison pepper phenols. Also I'm not too hyped to do something with Brett as I've heard horror stories of it lingering in plastic materials for years and infecting beers post to it. Is this the...

So far i'm thinking of doing Og: 1.058ish 80% Pilsner 10% Wheat Malt 5% Cane Sugar 5% Aromatic 25ish ibus with Magnum at 90mins 1oz Coriander 5mins Zest 3 lemons Flamout Sound good?

About what temp did you ferment at? Would you recommend it over something from White labs? I rarely use liquid yeast as my starter making equipment is pretty crap but for belgian styles I've always felt it necessary to get a good liquid strain. Maybe I'll give "Belle saisos" a try if I can be...

Did it leave you with the typical peppery slightly estery saison profile? I might contemplate doing one with this yeast.

I'm looking or a simple Saison to brew up for this summer anybody got some interesting recommendations?

I have always done BIAB's on the stove when doing all grain but recently transitioned to doing BIAB's in an old cooler (One that doesn't have a drain system or is designed to hold liquid for consumption I.E Coffee, cold water). I'm just worried that the cooler might be leaching toxins into my...

I'm thinking of finally brewing up a barley wine. I was just wondering what people would say is generally a more attenuation yeast and which tolerates higher alcohol levels. My recipe will be 85% 2-row, 10% crystal 40, 5% wheat malt, with an og of ideally 1.095~. I'm thinking the Notty...

I used Citra the for the first time a few weeks back in a PA. I noticed the pungent garlic onion scent when i opened it but once it went into the beer (1oz at flameout) all that left and I got the classic tropical fruit flavors I expected citra to be.

Personally I do 90% of my capping in Heineken or Stella bottles. They're just far easier to come by and I clean out my friends bottle dumps when I need them. Wing cappers haven't worked for me but i have some old ultra heavy metal capper from the 60's-70's that does the job just fine. Also if...

So I've been working on an amber that would serve as a "house beer" , one that would always be stocked in my fridge. Anybody else brew up a "House beer" that they always keep on stock and if so what is it?