Recent content by jmwc95

I've had 2 batches not carbonate on me, one wasn't even that strong and was bottled after only 3 weeks. Either way, I popped open the bottles and used an eyedropper to add more fresh yeast (Wyeast 1056). After another week it was fully carbonated both times.

I made a Founders Red's Rye clone and used 3% crystal 120L to give it a nice red color. It also had some caramunich (6%), crystal 40L (5%), and Aromatic malt (2%) to add some color to it. Crystal 120L gives a nice red color as opposed to the other malts which impart more of a brownish color.

I brewed a Founders Red's Rye clone. Needless to say, it was probably my best received batch yet. I can still smell the Amarillo hops. Sad thing is I only have six 22oz bottles left.

Wow, that's gonna be thick.

Boulevard's Saison Brett uses pale malt, and I think it tastes just fine. I would definitely use a lighter Belgian or American pale malt, not a British style.

I like my IPAs in the 7-7.5% ABV range. Mostly pale malt, about 5% light crystal, and ~5% carapils/flaked barley to increase head retention. I like bittering with Simcoe and then flavoring with Simcoe, Amarillo, and Centennial or Cascade. I recommend dry hopping with about 2 oz of a blend of...

I think it seems a little heavy on the roasted malt. I usually prefer more crystal to roasted malts, so you have a nice, thick body like a milkshake. You have an OG of 1.095 and it's only 8.6%ABV? Good god, what is your FG? I brewed a 1.091 OG imperial stout and my FG finished up at 1.023. Also...

The lower the fermentation temperature, the fewer esters generated during fermentation. Hence, cleaner tasting beer with less yeast byproducts. However, you don't want to get the ale yeast so cold that your fermentation gets stuck. You generally want to run your fermentation cold with a clean...

I've used Simcoe, Amarillo, and Centennial for my first AIPA, and Simcoe, Amarillo, and Cascade for my second.

~5% flaked barley will aid in head retention and at worst will only add a slighty grainy flavor to the beer.

It kinda does, like an American version of a Maibock. It's quite heavy on the Saaz flavor hops. A lot of making a beer taste German is the use of the noble hops.

Rogue's Dead Guy Ale is a Maibock style brewed with their Pacman ale yeast (Wyeast 1764). Just ferment between 60-65 deg F and when fermentation is almost complete, raise the temperature up to about 70 deg F.

I am afraid to add the Brett at primary. I'm not a big wild ale drinker, and my friends (who probably drink half of my beer) definitely aren't wild ale drinkers. I'm trying to expand my palate, and I like the SLIGHT sourness of the Saison Brett. I don't think Boulevard adds the Brett until 90+%...

That's not too much. I normally put in 8oz of hops (per 5 gallon batch) in all my IPAs.

I am trying to develop a Boulevard Saison Brett clone. I only have 7 batches under my belt, so I am going to need some help coming up with a good clone. Here is what I know: Saison Brett is 8.5% ABV, 35 IBUs, Brett Yeast, mostly pale malt, some malted wheat, and a small amount of corn. It is...