Last Activity:02-03-2015 1:00 AM
1 Likes on 1 Posts
Posted in thread: American Pale Ale with Saison yeast? on 09-11-2014 at 05:58 PM
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
Posted in thread: warm ferment: WLP050 Tennessee Whiskey yeast in Blonde on 09-03-2014 at 04:04 PM
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
Posted in thread: American IPA Recipe Advice for a non Hophead on 02-01-2012 at 03:35 AM
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"
Posted in thread: Tell me how to make a Belgian IPA. on 04-05-2011 at 07:11 PM
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
Posted in thread: Come on pacman, eat it on 04-05-2011 at 07:02 PM
What are those eyeball lookin' things?
Posted in thread: Necessity of yeast starter? on 03-31-2011 at 01:50 AM
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
Posted in thread: Nelson Sauvin hops--where to buy?!?! on 03-31-2011 at 01:22 AM
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.
Posted in thread: Belgian IIPA Yeast(s) on 03-30-2011 at 03:52 AM
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...
Posted in thread: Belgian IIPA Yeast(s) on 03-29-2011 at 08:54 PM
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 ...
Posted in thread: Will Peat Smoked Malt flavor fade with age? on 03-29-2011 at 08:14 PM
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