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Results from oak aging: Starting with my variation on this recipe, I aged this in a carboy with 3 oz medium toast American oak cubes for 5 months. The results are delicious. It tastes like an apple cider Chardonnay. Light, woody, toffee, slight tannin flavor, butterscotch, tart, slightly...

You guys are really missing out on some awesome beer by discounting the Summit hop. I couldn't pick up any onion at all when I've used it. https://www.homebrewtalk.com/f66/sacred-summit-pale-ale-ag-gold-medal-best-show-62758/

I'll second Radical Brewing. That is an excellent resource. Another that I find myself reference quite often is Brewing Classic Styles by Jamil. Its a great light guide to the major beer styles and gives you a good place to start when calculating a recipe.

I go 48 to 72 hours. It helps to cold crash for a couple days before dry hopping. The yeast particles in suspension attract the hop aroma chemicals so it helps if the yeast is dropped from suspension as much as possible.

I made a Jalapeno Cream ale over the winter that was a real hit with everyone that tried it. I used a simple cream ale recipe with 5% flaked corn and 5% flaked rice and an ounce of Willamette at 60 min. I slit and roasted five fresh Jalapenos for 20 min at 300 deg. I tossed these into the...

Really great work! The finished product looks like something right out of a furniture store!

+1 Fermentation temperature control is often overlooked by new brewers. I know from experience. If the room temp is 72, then your fermenting beer will be closer to 80 degrees inside your bucket. Most yeast strains will put out off flavors in this range. I agree with Davygoat, mid 60s is...

You are correct here. The hops in your hot wort will continue to isomerize the alpha acids even if you are below boiling temps. This will continue to create bitterness in your wort despite the lack of visible boil. It will make a noticeable difference in bitterness of your final product if...

Citra is a fantastic bittering hop. I've used it several times with excellent results. Late additions tend to be on the fruity side with stone fruit/mango dominating the flavor. My favorite experience was using BeirMuncher's Sacred Summit recipe and straight subbing Citra for the Summit hops.

What is your FG? What was the grain bill/recipe? How does it taste? I've used this yeast lots of times. It is a fantastic workhorse and is probably OK to bottle after two weeks assuming FG is reached and you pitched enough healthy yeast to start with.

Wow! My batch of Sacred Summit took home first place in the American Pale Ale category and Best Of Show at the Minnesota State Fair homebrew competition this year!!!! I am so honored I can barely wrap my head around it! :D Many thanks to BM for posting this recipe. If you are considering...

I love/hate this lyric too. This was such a SMH moment for me. Either they are lying or I am wasting a lot of money and effort to put all these unnecessary things into my brews. Think of all the waster "filler" that we/industry have been putting into beer throughout the centuries. Oh the...

BM does it again! This has been a great beer. The best way to describe it is a manly-er Blue Moon. Beautiful, fresh citrus with a little more hop backbone and a little less sweetness compared to Blue Moon. Still very enjoyable on a hot summer day. (Yes, we have those in Minnesota!) I get all...

This is a fantastic recipe. Here's my story: I made a 5 gallon batch of this on 5-4-13 8lbs Belgian Pils 3lbs Rye 1 lb Table sugar 1oz Crystal 4.1%AA @90 1oz Crystal 4.1%AA @20 2x Packs 3711 Yeast -OG 1.062 with 5.5 gallons going into the fermenter. Overshot my eff a little here. -Started at...

Fantastic build! This is an excellent write up for would-be DIYers. Great attention to detail through out as well. Was there a reason you went with two layers of insulation inside the collar? I only used one layer and it seems to do a good job. Were you just being extra thorough? Where...

I totally agree with the theory. They had an interview with the head scheduler for the league on ESPN.com a week ago that addressed the same questions. Short answer was: there is no perfect system. It works well for most and that's about as good as it's going to get. :rockin:

I find the 3942 to be softer on the clove and spice notes and a little more presence of soft fruit. I've done this recipe in extract with 3944 and 3942.

Very cool lid design. I like the organized chaos of the labels and lids.

The plans sound good. I can't wait to see the finished product!

A couple faucets and some poly on that wood and you'll be done! Are you planning on keeping the collar on for capacity even though you are building a coffin?