Recent content by wfu900

Did that dicetyl flavor age out in fermentation or once it was in the bottles? I've got a similar problem with the saison i finished with Brett B. Tried a 2 week old bottle and had strong notes of dicetyl. I'm hoping if it sits in the bottles for another few months those will work themselves out.

I try to. I have gotten great use out of HBT and at first was nervous to try different things with my beer (fruit being probably the biggest fear for me). My blog is all about how when I finally decided to just go for it with fruit, unusual hop additions, adding herbs from the garden, etc. I...

I would try different times/techniques with different fruits. One of my favorite things to do is when I'm trying different things, to split the batch into two 2.5 gal batches so I can compare and contrast. I would definitely say secondary is best. But on how much, whether to freeze/sanitize...

make sure you plan the trip! it's an awesome experience but be prepared to be overwhelmed. Also, make a 4 day weekend out of it and visit boulder and ft collins as well. Read my 2014 GABF experience and recommendations here...

I love the 3 gal better bottle. Even for fruit additions. There are definitely some considerations with head space, blow off tubes for activity, etc. Read this link for more on the BBs http://brewingoutofbounds.blogspot.com/2015/02/split-batches-try-more-things-in-half.html

better bottles are great for experimenting. the only time i've needed a blowoff was when i added raw honey and strawberries to a saison. with dry hopping, shouldn't be an issue. check out my experiments with the 3 gal BB here...

I brewed a split batch of Belgian Tripel. Kept half traditional and the other half, I added orange zest and rosemary at knockout. The rosemary smell was there when I chilled it. Tasting notes to come soon. Recipe is here...

try the one linked to this post. Also, this post is great for making good saisons. once you get a good malt base, it's all about the yeast. You can only do so much with the few commercial strains (yeast/whitelabs). try culturing some from your favorite bottle...

more pictures here!

I did this with a 750 mL bottle over the course of 2 weeks and by the time I pulled it from the stir plate on brew day there was a ton of activity in the flask. HOWEVER, I was a bit nervous the first few days because I didn't see any activity. Keep in mind though, you're using VERY small...

I did something very similar and came up with a surprisingly drinkable beer. I'd like to get into isolating individual strains on a dish with the same culture I brewed with later down the road. check it out: http://brewingoutofbounds.blogspot.com

I was told by several people that growing hops in Mississippi was a lost cause and that even if by some miracle they did grown and survive I wouldn't get any production. Please see the following blog where I prove "them" wrong. Go for it. Grow hops! http://brewingoutofbounds.blogspot.com

My most recent saison in front of my hop bines and a flight of my four brews on tap back in the winter

I'm thinking of making this addition to a saison. Do you have a picture of the brew so i can get an idea of the color? I don't want to end up with a purple saison.