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  • Posted in thread: saison taste vs. belgian taste on 01-15-2014 at 11:41 PM
    I love Tank 7. Such an easy drinking beer. I think in this case, it's the hops that are really
    flavoring the beer. They list it at 37 IBU's, which is on the high side for a saison, and note
    that Amari...

  • Posted in thread: Brewing a Saison on 01-07-2014 at 10:07 PM
    I have a Saison with 3711 ready to bottle in my garage as we speak. I pitched at 68 F, let it
    rise to 75 over the next 24 hours then let it go at 75 for a week. Great smell and flavor. One
    thing to be...

  • Posted in thread: Using bourbon soaked oak chips in primary? on 12-13-2013 at 11:59 PM
    One thing to consider is that the yeast will metabolize the components from the oak that
    contribute the vanilla flavor to the beer, as well as other components added by the oak. If you
    add the oak dur...

  • Posted in thread: Using gravity sample to see if fermentation is done on 04-24-2013 at 11:09 PM
    A variation of this is referred to as a Forced Fermentation Test. In this test, the sample is
    kept at a higher temperature than the main batch (say, 80 F or something). The higher
    temperature sample, ...

  • Posted in thread: Water profile on 03-22-2013 at 10:39 PM
    +1 for the water chemistry primer. I do all my brews with RO water now from the machine at the
    grocery store. I stared with the base suggestion on the primer and have adjusted a little here
    and there ...

  • Posted in thread: Do u taste ur brew during conditioning? on 03-12-2013 at 05:30 PM
    Everyone has their own opinions on this matter, and developing a philosophy that works for you
    is best.I taste throughout the entire process and starting at 1 week in the bottle. With proper
    yeast pre...

  • Posted in thread: Orange Wine with Wyeast 3725 on 03-05-2013 at 11:27 PM
    Just for the hell of it I bought an orange wine on a trip to Florida. You will be much better
    served if you used the oranges for a chicken cassoulet.Sorry to hijack, but care to share your
    recipe for ...

  • Posted in thread: Malt bomb on 02-26-2013 at 11:04 PM
    I've used the White Labs equivalent of 1727 for a porter that has been well received. It is
    neutral, will throw off some smokey hints a lower temps, which is nice for porters, scotch and
    scottish ales...

  • Posted in thread: My brother got a DUI. I need advice from those with "experience"... on 02-12-2013 at 07:52 PM
    A close friend of mine, up to 3 years ago, practiced DUI defense here in CA. He has since left
    the law to pursue other interests. We got to talking about how this all works out here, and the
    $10,000 i...

  • Posted in thread: Big brew day coming up. Which English Ale yeast? on 08-23-2012 at 07:30 PM
    You might try WLP 006 if you have access to White Labs yeast. It's the Bedford Ale strain,
    which is Well's strain. It's a seasonal release, and I think it might be near the end of it's
    run right now. ...