Recent content by stevo4361

Single- Enkel

Try austin homebrew supply. They have hundreds of clone kits.

Haha sweet! I can't wait for that kind of harvest from my plants

Thanks for the info! Yeah I used an ounce of Magnum at 60 minutes for some "for sure" bittering, then my Cascade whole cones for aroma and flavor additions. They are from two first year plants, would guess I got maybe five or six ounces. Looking forward to sampling this beer.

I'd wait six months. I've had some tripels be ready in three, but they were single malt bills and sugar. More complex Belgians take some time to "blend" together in my experience. Good luck with the wait!

Montana and Idaho got wiped out this year too. There was an article in the Billings Gazette a couple of weeks ago.

Just used my first hop crop of Cascades today in a pale ale. Haven't used fresh hops before, was just wondering if the yellow lupilin globes are supposed to have dissolved after use? Used in a nylon hop bag for fifteen minutes and five minutes with plenty of room in the bags, not packed tight...

Everything Doc said. Honey malt is a great malt if you are searching for that honey flavor, I highly recommend trying it. And again as previously mentioned, go easy with it to begin with. (ie half pound for five gallons to start with).

Ayinger is the best I've had. But hard to find for me, so Sam Adams is plentiful and good too.

Tried mine once too. Never again. Extremely green beer taste, sure could be described as vinegar like I suppose. Beer I pitched the yeast into turned out great, you're beer is fine I would bet. Stevo

I've had Wyeast3787 (which is WLP530s equivalent, or at least very close) get down to 1.003. You're beer will be great one man, dry and digestible! And your fermentation temps look good to me too. Stevo

I'd also recommend fermenting at cooler temps (65-68) with Belgian yeast to get more fruit and less phenols, with late temp ramp up to finish attenuation.

+1.

Yep

What is this highlander grogg that you speak of?