Recent content by Winterpeg

id be in for a few lbs

check the gravity after juice addition, then after it referments. probably wont add all that much though. just made about 15 gallons of this for summer. planning on doing 2x6 gallon batchs of watermelon then the rest in 1gal split off with experimental fruits.

Drinking a version I made with belle, it's alright. nice and dry, smooth saison funkiness but just not quite what I prefer. Have made a few with 3711 in the past and think I'll try it with this recipe next time.

I'd be down to swap some beers. Just finishing off the last of a double batch of lager myself! Turned out great with Saflager w34/70 using the fast lager method from the brulosphy guy on reddit homebrew forums. No idea on local courses, just figured it out myself from when I fermented too hot...

I'd be down for a bulk order of 2row. also get my ingredients at grape and grain, no other real alternative in town. make a few different styles, usually IPAs, lagers, saison, RIS for winter, fruit wheats for summer (always do a watermelon wheat and strawberry wheat), the odd oak aged porter...

tried the gravity sample today and it was ok. reminded me of a wheat beer with the corriander but was still good. have to see how it comes out once its bottled and conditioned. the spice kind of overpowered any saison yeast funk that I was hoping would take center stage, but there's still time...

this may be my next brew, and if it works out may try a sour saison. is the lactic starter 2-row usually? I'm semi concerned about doing a no boil as I've never done it before, I've seen a few people say they raised the temp to 185? to pasturise the wort but not sure if this is a waste, or would...

how many vol co2 did everyone go bottling this? last saison I made I carbed pretty high like 2.8 I think, but was reallly good still.

thinking of trying a batch of this with Wyeast 3711, feel like the funky saison taste will mesh well with the lemony acidity.

what was FG and what yeast did you use? I've had a double batch aging since august, 5 gal in a secondary, 5 in a big 40L primary bucket. both went aprox 1100->1024ish with a huge US05 starter/slurry repitch. Planning on aging 60 bottles indefinitely and would hate to have bombs occur. Never...

how many vol co2 is that atimmerman88? or how much dextrose for how many gal beer did you prime? I'm nervous to bottle mine. Bottled the left hand milk stout and it came out too little carbonation, no head if it's chilled, a finger if at room temp. Then bottled a bourbon porter with way too mcuh...

how many vol co2 are everyone bottling this at? did a milk stout and only used 135g dextrose for 5.5gal and was disappointed with the carbonation, pours a very small head at room temp, almost none if chilled. mouth feel is creamy but lacks any sort of carbonation bite. I know stouts are carbed...

soooo good. washed and saved my 3711 and will throw down a batch this weekend. so cheap to brew up also!

transfered 10 gal to secondary this weekend after a 1 month primary. 1095og, currently sitting at 1026. sample tasted amazing, very chocolatey and complex, but still quite hot and not as together as I'm hoping it will be after another few months in secondary. Planning on bottling late november...

when you're "getting low and need to brew" when you only have 10 24's left.