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Forum: Sake Forum Today, 02:48 PM
Replies: 6
Views: 121
Posted By rexbanner
Thanks guys. Yeah maybe rice wine is the way to...

Thanks guys. Yeah maybe rice wine is the way to go. I love sake and would like to make it but it seems too labor intensive. Brewing beer seems like a cake walk in comparison.
Forum: Fermentation & Yeast Today, 02:01 PM
Replies: 17
Views: 474
Posted By rexbanner
65-70 is my preference now. Here's the recipe...

65-70 is my preference now. Here's the recipe for my dark raspberry saison...one of the best beers I've made.

6 lbs pils
4 lbs vienna
1 lb D-180 candi syrup
.25 lb midnight wheat
1 lb...
Forum: Sake Forum Today, 01:55 PM
Replies: 6
Views: 121
Posted By rexbanner
But does the several additions of rice and koji...

But does the several additions of rice and koji make a difference flavor-wise? I am interested in the science behind this. If I made a huge starter from liquid sake yeast and pitched it with some...
Forum: General Beer Discussion Today, 12:41 AM
Replies: 136
Views: 4,469
Posted By rexbanner
Hate to say this but the logos look pretty...

Hate to say this but the logos look pretty similar. Not saying I would sue, but I can see why someone might.

Monster energy drink suing that Vermont brewery that made a beer called Vermonster was...
Forum: Fermentation & Yeast Today, 12:06 AM
Replies: 17
Views: 474
Posted By rexbanner
If anyone wants I have reallllly good recipes...

If anyone wants I have reallllly good recipes that I developed for some very cool saisons for my nano.

Summer Night: raspberry dark saison
Edge of Summer: basil rye saison
Red Summer: apple...
Forum: Fermentation & Yeast 05-21-2013, 11:24 PM
Replies: 17
Views: 474
Posted By rexbanner
I'm not a super-taster so I'm sure others can...

I'm not a super-taster so I'm sure others can pick up more than I can. However, I've used both strains a fair amount, enough to say that I prefer 3711 for all saisons and abbey ales. Similar flavor...
Forum: Fermentation & Yeast 05-20-2013, 05:38 PM
Replies: 17
Views: 474
Posted By rexbanner
Yep. I haven't noticed that it really takes much...

Yep. I haven't noticed that it really takes much longer to drop than other Belgian strains but it does form a very loose cake. It's definitely a good idea to keep the siphon from even touching the...
Forum: Fermentation & Yeast 05-19-2013, 11:28 PM
Replies: 17
Views: 474
Posted By rexbanner
Wyeast 3711 appreciation thread

I am opening the doors to my nano in one month and have been doing some finishing touches on my process. I do half American and half Belgian ales, with the occasional English ale thrown in. ...
Forum: Sake Forum 05-08-2013, 12:57 AM
Replies: 6
Views: 121
Posted By rexbanner
Easy way to make sake

I am not sure if this is the right forum but I don't know where else to put this.

I got the best book on sake making and finally managed to track down the ingredients. The problem is that making...
Forum: Fermentation & Yeast 05-07-2013, 02:38 AM
Replies: 4
Views: 185
Posted By rexbanner
Yup no worries

Yup no worries
Forum: Beginners Beer Brewing Forum 05-07-2013, 12:08 AM
Replies: 18
Views: 469
Posted By rexbanner
Uhh dude try having the insulation on your kettle...

Uhh dude try having the insulation on your kettle lid catch on fire and then grabbing a flaming piece of aluminum so hot that it actually warped with your bare hand. I second-degree burned my entire...
Forum: DIY Projects 05-05-2013, 05:44 PM
Replies: 417
Views: 107,732
Posted By rexbanner
Changing the zoning ordinances costs $9,000 in my...

Changing the zoning ordinances costs $9,000 in my area.

And...wow dude, you have an MBA? Guess you know best. Not researching and learning codes and regulations because it isn't as fun as the...
Forum: DIY Projects 05-05-2013, 04:01 PM
Replies: 417
Views: 107,732
Posted By rexbanner
You can't just say your "residence" is somewhere...

You can't just say your "residence" is somewhere else. It's called zoning, one of the many things you need to learn about. Maybe you are allowed to operate a brewery in residential zone in your...
Forum: Recipes/Ingredients 05-01-2013, 02:11 AM
Replies: 18
Views: 596
Posted By rexbanner
Never used 568 but if its similar to 530 or other...

Never used 568 but if its similar to 530 or other Belgian strains I would say they are very similar but for a few key differences. 3711 French saison is reliably super dry at any temp and spits out...
Forum: Recipes/Ingredients 04-30-2013, 11:49 PM
Replies: 18
Views: 596
Posted By rexbanner
I actually feel that lower temperatures work...

I actually feel that lower temperatures work better with 3711. I did 62 with this but I guess I might change one thing, maybe try 66 or so.
Forum: Recipes/Ingredients 04-30-2013, 10:51 PM
Replies: 18
Views: 596
Posted By rexbanner
Drinking this right now. Took me a while to keg...

Drinking this right now. Took me a while to keg since I had to make room, been slackin.

This is honestly one of the best beers I have ever tasted. Everything about this is perfect. It is...
Forum: Lambic & Wild Brewing 04-30-2013, 10:45 PM
Replies: 10
Views: 897
Posted By rexbanner
Looking at your bottled list makes me happy. ...

Looking at your bottled list makes me happy.

As many people need to try making these beers as possible. I remember when I tried one, which was also my first sour beer ever, I thought "well gee...
Forum: Lambic & Wild Brewing 04-30-2013, 01:13 AM
Replies: 10
Views: 897
Posted By rexbanner
FYI, I've made this beer several times and it's...

FYI, I've made this beer several times and it's actually probably my favorite beer I've ever tasted. It's just kind of a bitch to make. I also have tried adding different kinds of fruit, all to...
Forum: Recipes/Ingredients 04-09-2013, 01:11 AM
Replies: 9
Views: 217
Posted By rexbanner
I made a pretty kickass big old ale that I am...

I made a pretty kickass big old ale that I am drinking right now.

Recipe: Time Byder
Brewer:
Asst Brewer:
Style: Old Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Forum: Fermentation & Yeast 04-05-2013, 03:39 AM
Replies: 40
Views: 2,128
Posted By rexbanner
There's a lot of contradicting info out there. ...

There's a lot of contradicting info out there. All I can say is that in my personal experience, higher temps have produced more fruity esters and lower temps have produced less fruity esters. This...
Forum: Fermentation & Yeast 04-04-2013, 11:42 PM
Replies: 40
Views: 2,128
Posted By rexbanner
Gotta keep the temp low for phenols. Also, mash...

Gotta keep the temp low for phenols. Also, mash needs to be really low. Saison is a low IBU beer but isn't sweet at all, and the key is that it is very very dry. I mash at 149 and use a pound of...
Forum: Beginners Beer Brewing Forum 04-04-2013, 12:12 PM
Replies: 35
Views: 3,340
Posted By rexbanner
The reason it is so good is that it really...

The reason it is so good is that it really showcases the great flavor of a malt forward pale ale. Most of the time we are used to paler beers either being bitter and hoppy, or loaded with adjuncts...
Forum: Lambic & Wild Brewing 04-04-2013, 03:11 AM
Replies: 22
Views: 597
Posted By rexbanner
Lacto that produces CO2, as some strains do,...

Lacto that produces CO2, as some strains do, looks like sacc fermenting. It really just looks like sacc, period. Why don't you taste it? If it's sour, mission accomplished.
Forum: Fermentation & Yeast 04-03-2013, 02:15 PM
Replies: 40
Views: 2,128
Posted By rexbanner
You need at least 2 lbs, preferably 3, to get...

You need at least 2 lbs, preferably 3, to get anything noticeable out of rye.
Forum: Fermentation & Yeast 04-03-2013, 01:37 PM
Replies: 40
Views: 2,128
Posted By rexbanner
I basically did that. Brewed a 2 gallon test...

I basically did that. Brewed a 2 gallon test batch and then a full 5 gallon after the test. First time was 85, second was 62. Greatly prefer the 62. The 85 is way too fruity, and I frequently do...
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