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Sorry I never posted a final response after bottling, etc. I brewed the recipe as I posted earlier. To me it seemed to be in the spirit of Grey Lady but nowhere near being a clone. I will likely brew it again and make the following changes: For the first batch I went with 2g of Chamomile, I...

So it took a bit longer to get to this brew than I thought, and being all the way out in Utah I decided it would be tough to truly clone the brew since I only had a couple pints. The batch I brewed was inspired by Grey Lady. I mainly wanted to test out the citrus, coriander, and chamomile before...

Thanks for mentioning keeping the fermentation cooler at first. I forgot to mention that earlier. I usually chill the wort to around 60-62f, pitch yeast, and let nature take course.

I have put together a rough recipe based on the limited info the brewer emailed me. What made me really enjoy this beer was the subtle, almost unnamable flavor of the spices. I am still pondering how much citrus, the brewer did not mention specifics I initially thought I tasted a bit of lemon...

I have had great results brewing variations of a Belgian golden ale at higher temps. I have used Wyeast 3522, 1762, and 3711 at temps around 78 degrees. In an effort to keep things simple I brew with these yeasts in the summer when my basement is warmer, that way I do not have to go to great...

Sorry it took so long, I emailed Cisco and got a reply from the head brewer. He did not give specifics but said that Grey Lady was a wheat based beer with Chamomile, Coriander, and citrus used in the boil. He also recommended reading "brewing with wheat" by Stan Hieronymus. I will probably start...

Overall I think the recipe looks good. I would be in favor if reducing the amount if crystal malt a bit, and perhaps increasing boil time to add complexity and color. Also how long do you plan to age this? You may want to increase overall IBUs and consider whether or not dry hoping and late...

Yeah I'll second that. I was out there visiting the in laws and loved all the Cisco beers I had. I live in Utah so no chance getting it here. I was thinking I would email the brewer, if I hear back I will post it here.

The recipe looks good to me. I add rye to the majority of my pale ale recipes, usually 20-30%. Your grain bill is pretty similar to a Amarillo Rye I brew, it is just higher gravity with more base malt and higher percent of rye. I also use Munich and victory. I think your hop schedule looks good...

I do an IPA similar to this 3-4 times a year. I think your dry hop plan looks good. I usually do some combination of Amarillo, Citra, Cascade. Unless you are sold on that amount of Munich, I would consider less by .5-1# and up the to make up for it. I would also consider moving the Chinook to...

I think Saison yeast and Rye are awesome together. I do a batch every summer that is 30% rye. I feel that adding spices (especially strong ones like peppercorns and coriander) is not necessary because you will get spice from both the yeast and rye. I have had success with both 3711 and 3724...

I was in Los Angeles last fall during LA beer week. I encountered a collaborative brew ( one of the breweries was called Eagle Rock) that was a Saison made with tamarind. The beer was pretty good, and if I remember correctly they used the pulp, seeds, skins in the brew. The tartness of the...

I find the KA Banjo to be quite efficient and versatile. Rather than have a windshield made I did take the burner to a local machine shop and had them lower the height between the bottom of the pot and the burner. This modification that cost about 20$, eliminated wind problems and increased the...

I think you could go to 1.5# with the Special B, maybe a bit beyond. I have actually done a Dubbel a couple of times that used 1.5#, I also reinforced the dried fruit/raisin flavor by caramelizing raisins and dried apricots with a small amount of wort and my sugar addition, blending it and...

I have found Saisons to be a blank page as far as hops go. Last summer one of the Saisons I did was primarily hopped with Amariilo with a small amount of Liberty. I also just bottled a batch that was late hopped with citra (10 min additions or less). This last batch tasted great. Both batches...

A while back I did a Wheat ale with orange (no honey), and I used the peel of 3 medium oranges (as little pith as possible) added at flameout with a can of organic orange concentrate then left to steep 30 minutes before chilling. It came out pretty good. My wife and a few friends really liked...

Hey, I would reduce the 90 min Magnum to .50 oz, and up the 10 minute and flame out additions of Amarillo and Cascade. I would also consider saving the whole ounce of Simcoe to use with your other dry hops. I would also add a 5 minute addition of Amarillo/Cascade. I do not like overly complex...

Hey, Back in early February I bottled a Belgian dark, to which I added 2 oz. cocoa nibs to secondary for 14 days. There was a fairly noticeable warm cocoa flavor/aroma contribution in the sample at bottling. I drank one yesterday (3 months later) to check carbonation, and the cocoa has mellowed...

Another member of the 3711 fan club. I have also used 3724 a lot, it is good too, and I have never experienced it's slower side. I agree with most of what has been said regarding 3711, but what I like most about it is it's temperature versatility. I love using it in hot months, if you do no have...

Welcome to Utah, though I must admit Oregon is one place I would consider moving. I usually make a trip up there a couple times a year. As for brewing, I brew 2/3 times a month. Would certainly consider a collaboration or something like that.