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  1. usmclar1

    Wit? Or....

    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"...
  2. usmclar1

    2 New Labels.

    Thoughts? /Users/johnstory/Desktop/Macheterough.jpg /Users/johnstory/Desktop/priapism.jpg I have more info to add I know, but just design wise.
  3. usmclar1

    Belgian IIPA Yeast(s)

    I'm brewing a high grav Belgian IIPA tomorrow and using Wyeast 3711 French Saison, but I was thinking about mixing it with another yeast. Any suggestions as with what to mix it with, or thoughts that I absolutely shouldn't do this? Thanks everyone!
  4. usmclar1

    Belgian IIPA yeast(s).

    I'm brewing a high grav Belgian IIPA tomorrow and using Wyeast 3711 French Saison, but I was thinking about mixing it with another yeast. Any suggestions as with what to mix it with, or thoughts that I absolutely shouldn't do this? Thanks everyone!
  5. usmclar1

    Hop FLAVOR w/ late DME addition.

    So I know that by doing a late addtion you can use far less hops and achieve skyrocketing bitterness, but what about for flavor? For instance, I'm about to brew a single hop saison with Sorachi Ace bittering and flavor additions, all of which occur w/o the presence of DME. However I will...
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