Recent content by nufad

I'm planning my first decoction mash for a saison. I've read that the grist pulled from the mash should undergo a short (~ 10 min) saccharification step before boiling. It isn't clear to me why this should be the case - can someone explain why? Thanks!

I've been brewing with BIAB for two years, and once I got my process down, the results have been consistently good. I found that I need a high water:grain ratio (around 2:1) to get a decent conversion (75%), and this puts an upper limit on the OG of the beers I can make (~1.070). I use a...

I've been brewing with BIAB for two years, and once I got my process down, the results have been consistently good. I found that I need a high water:grain ratio (around 2:1) to get a decent conversion (75%), and this puts an upper limit on the OG of the beers I can make (~1.070). I use a...

I'm recalling this from a year and a half ago now, but I do not think there was any peated malt in the beer I sampled. It was rauchmalt, and a modest amount. The malted wheat was at the forefront, followed by light citrus hops (maybe amarillo) and a subtle smokiness that added complexity.

No, I wasn't brave enough. From what I remember of the original beer, and having made a number of wits since then, I think I'd bump up the flaked wheat to 2lbs and drop the malted wheat to 4lbs. I'd also drop the IBUs to 20-25.

I made a saison, pitched 3724, and fermented for 3 weeks. The SG was a bit high (1.010), so I decided to add Brett B dregs from a Flemish Kiss (The Commons brewery). For the first week or so, nothing appeared to happen - no airlock activity, very clear beer. After a few more days, the beer...

I have a mason jar of washed ringwood in the fridge. This is the first time I've washed it, and it seems to behave a bit strangely. While other strains I've used form a compact layer of yeast at the bottom of the jar, this layer is rather loose after 2 weeks in the fridge. Moving the jar...

An update on this: FG was 1.004 (3.7% ABV) after 2 weeks, bottled conditioned up to 2.3 volumes. The body on this beer is lacking a little bit, so I would push this to 2.8 volumes. It has a wonderful fruity taste and aroma from the 3724 and calypso hops. I definitely get the mild pear and...

Have you had a chance to try this?

Bottled this a week ago, and the FG was lower than predicted (1.012). Opened the first bottle last night. Subbed out the 1oz of EXP 1210 dry hop for an ounce of apollo. It has fragrant grapefruit aroma, along with more subtle lemon and lime elements. The flavour is primarily grapefruit -...

Finally got around to brewing this last night, but with a few small changes: Volume: 5 gallons OG: 1.032 Est. FG: 1.008 Est. IBU: 22 3 lbs pilsner 1 lbs vienna 1 lbs white wheat malt 8 oz flaked wheat 6 oz carapils Mashed at 155F (BIAB) 60 min - 0.32 oz Warrior (14%) 5 min - 0.5 oz Calypso...

I ordered 4oz of EXP 1210 hops a few months ago, and have been waiting to use them. I decided to brew up a 2.75g IPA today with EXP 1210 and Comet. It smelled amazing going into the fermenter. Since I haven't seen many recipes on HBT that have used EXP 1210, I thought I'd share this experiment...

Instead of ~5% crystal malts, I've used either 10, 20, or 30% german munich in the last three IPAs that I've made (the remaining grist being 2-row). Each recipe was hop bursted (additions at 15min or less), with large flame out and whirlpool additions of an amarillo/simcoe/citra mix (6oz in 5...

Yeah, I already made this mistake and ended up with a pound of slightly burnt munich.

Has anyone tried toasting munich malt to sub for toasted 2-row? If so, how did it turn out?