Recent content by usmclar1

I've experimented with Belgo IPAs a bunch over the last few years and this is what I have found best suits my taste: 1) When using a saison yeast, use a clean bittering hop and move the flavor additions to a 5 min aroma addition and keep the malt bill simple (2-row and a touch of c60 and/or a...

I have been using this yeast with some regularity at higher temps (one batch easily fermented at 80 consistently for a week) and haven't noticed any off flavors or fusels. Seems to be very clean. Ester production does seem to ramp up with gravity a bit, but still fairly subdued. For my money, I...

To be honest, the mix of Amarillo, Goldings, and Willy just doesn't seem like it'd be great. Maybe keep the Amarillo and switch out the others for more American hops like Simcoe, or a "C" hop...or both.

I brew Belgian IPA's on the reg as they are my very favorite. Here's what I've discovered that I like best: BU:GU_1.00-1.15 with most of the IBU's coming from hop-bursting w/ a smaller amount of cleaner bittering. I don't dry hop these too often, kinda kills the yeast aroma. Grain bill: 45%...

What are those eyeball lookin' things?

I know that making starters is the right thing to do, but I've only done it a limited amount of times and it hasn't helped much of anything. Most of the "stuck fermentations" I had when first starting out probably had a lot more to do with stupidly high mash temps than pitch rate. After batch 3...

I use these all the time, but they're pretty much out for now from what I understand. I buy a bunch every time they're released, but haven't found any in a few months.

Specialty malts- Special B 5%, Biscuit 3%, Aromatic 3%. The rest was a 50/50 split between Pilsen and 2-Row. Decided NOT to do extract this go around. My buddy did pretty much the same recipe but with Munich/Pilsen/2-Row and mashed lower for his base grains and I must say, I think the Munich's...

After two weeks in the bottle, this is pretty awesome. Nice phelonic yeast character and super dry attenuation make for a nice Belgian-inspired IIPA. FG: 1.010. 3711 has really boosted the hop flavor I think, but without the bittering hop presence I've gotten with other Belgian yeasts. When I...

I made a Chipotle Ale with and it didn't really "die down" per se, but it kind of got a little smoother after a year or so. Not much help I know, but I think you're kind of stuck with that nice burned swamp flavor.

3711 is my all-time favorite and I typically get into the 90% range for atten. so I would make positively certain that it's done and give it some time. Just out of curiousity, what was your fermentation like and how'd the yeast respond flavor wise? Still trying to master temp ranges for the...

Nevermind, you're on the right track. Question answered itself.

I dunno man. I rig those Miller/Coors homedrafts to work with homebrew after having similar problems w/ my TAD and to be honest, I think they work better. I just have to use one 16 oz cartridge and it "keeps my beer fresh for up to 30 days!" like the commercial boasts. Before you add the...

I'm sure the OP has read Revvy's post on waiting, but I thought I'd add my twopence. My first batch was a porter kit and I burnt the HE!! out of the LME. I mean it was BURNT and stuck to the bottom of the pot. After a month in the bottle it was awful. Same story 3 months later. I dumped most...

Brewed a wit a few weeks ago with a friend of mine, and she nor I looked at the wheat DME label that said it was 65% wheat and 35% barley, both of us just assumed it was 100% wheat. Mixed this with an equal amount of Pils DME, added blood oranges and pitched Wyeast 3944. So. I have a "Wit"...