Recent content by knobz

Just got back from my LBHS, grains milled and yeasts purchased for a 11 gallon batch of Saison. 1 gallon is going to be fermenting on its own after going through a coolship to see if I can get some natural wild yeast funk. The other 10 gallons are getting Dupont.

This sounds awesome! I would love to know what you guys find out. FWIW, I'm down to just 1 bottle left of a saison I made in March with 3711/3724 blend and it came out GREAT!

Grapefruit hops you say? What hops are those?

I vote for Saison: I might be bias, but it is the time of year for saison.

Well played sir! 🍻

Planning to brew a 10 gallon batch of saison on Sunday with a bit of rye, wheat, oats and I'm going to try out Wai-iti hops for a citrusy taste.

Just grab a large towel and wrap it around the fermenter.

Just FYI, Belgian Candi sugar can be made out of regular table sugar by adding 1/4 tsp citric acid per pound of sugar to a pot with the sugar, and just enough water to make a paste. Then heat it quickly WHILE STIRRING to hard crack temperature (300°F) and voila! You have invert sugar which is...

Brewed a Ginger Beer last Saturday that's now happily bubbling away: 6 lbs Malted Wheat 3 lbs Pilsner 2 row 1 oz hallertau .5 oz citra 2.25 lbs fresh ginger in 3 boil additions 2 cups lemon juice 2 oz fresh lemon zest 1 g black pepper corns 1 g cloveS WLP565 Saison yeast

Just finished brewing a 10 gallon all grain (BIAB) split batch of a belgian pale ale with grains of paradise, tangerine peel, cloves, saffron and vanilla bourbon soaked french oak chips. Split the batch into 2 fermenters and used WLP500 "Monastery" Ale Yeast and WLP515 Antwerp Ale Yeast (De...