Last Activity:10-19-2012 2:06 AM
Posted in thread: Saison du BUFF help on 05-14-2011 at 12:22 AM
MTAndyGive it some time, it may be fine after a few months. The bittering drops rather quickly.
Also, I found that it is easier to balance hops and esters/phenols in saison if I skip aroma
Posted in thread: Saison du BUFF help on 05-13-2011 at 04:20 PM
You don't have to mash lower with 3711. Last saison (somewhat similar grain bill) I brewed with
3711 was mashed at 152F and finished at 1.003. Keep the temp in low 70F, it will be nice and
Posted in thread: Saison du BUFF help on 04-13-2011 at 09:20 PM
Try 3711. If fermented in low 70s it will produce a lot of spicy phenols. It may taste well
with the herbs. 3711 will get your saison into 1.000 territory in 3 weeks without you worrying
about it but ...
Posted in thread: Blichmann Beer gun and accessory kit - new on 04-13-2011 at 03:11 PM
Posted in thread: Getting started.... on 01-04-2011 at 03:48 PM
Cookshack smokers are very easy to use and the end product is great.
Posted in thread: homebrew bread, does the yeast reactivate? on 12-26-2010 at 09:55 PM
I have baked bread with both homebrewed and commercial pasteurized beer and I can't tell a
difference. I usually back off a little on yeast when replacing water with beer in a bread
recipe but I don't...
Posted in thread: Mash-In: water to grain or grain to water? on 02-10-2010 at 05:45 AM
Thank you for your responses. I think I will start with a little bit of water, grain, water,
grain... and then go from there trying to figure out what works for me.Happy brewing,Sergei
Posted in thread: Mash-In: water to grain or grain to water? on 02-09-2010 at 01:31 AM
While trying to read as much as I can before my first AG I stumbled upon a significant
difference in the mash-in procedures. I couldn't find any discussions on the forum regarding
the subject. John Pa...