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I brewed a pale saison with the previous batch of yeast. It was a ~2.5 gallon batch with the following recipe: 4.25 lbs pilsner 0.25 lbs each vienna, rye, wheat and cane sugar 0.75 oz each galaxy and vic secret - 30 min hop stand 0.25 oz both hops 10 days before kegging 0.25 oz both hops 5...

I would be worried about getting too much hop character but you could always give it a shot.

In the past Denny has mentioned that 1450 doesn't attenuate as much as other strains, so a higher than anticipated FG isn't that surprising to me.

I've done dry stout, ordinary bitter and mild. I've never used Windsor but I have used 1028 and Irish ale (don't remember the number) for the stout. For the bitters and milds I have used 1469 and 1318, both of which turned out well, but definitely different from each other. There's a thread...

Yesterday I scrubbed down my kegerator, cleaned kegs and brewed 2 SMaSH lagers.

A last minute change of plans resulted in 2.5 gallons of the following: Pilsner/Hallertau SMaSH Vienna/Tettnang SMaSH Both with w-34/70.

I have a golden promise/styrian goldings SMaSH planned for tomorrow

I'm planning to brew a grätzer on Monday.

I'm thinking about using GY-150 and adding some D-2 candi syrup and maybe pinot noir grape juice.

Me too, I'm not sure what to make.

Found this on reddit: Surly Brewing Company will provide a slightly tart, oaked pale base wort that will be conducive to a variety of fermentation and aging processes. The malt bill primarily consists of Simpson’s Golden Promise malt, accentuated by Weyermann Wheat Malt, Weyermann Acidulated...

Anyone have updates about the wort? I never got an email mentioning details.

Who is planning on attending the next rally on 2/12? Also, does anyone know what the wort will be this time around?

Does anyone have any experience using red currants in brewing? I have about 2 quarts of juice in the freezer and I'm looking to brew something using it.

Use S-04 or Nottingham, they're both English strains.

I made a grapefruit beer and used a potato peeler to zest the grapefruit, then I scraped any pith off and added it to the fermenter for 24 hours. This seemed to work better than other methods I've tried. I used the peel of 1 grapefruit in ~2.5 gallons of beer.

I'm brewing a cascade/2 row SMASH pale ale this weekend.

I just ordered 4oz and I'm thinking about trying it in a pale ale, I'll post results once I get around to brewing the beer.

I think it is just a brown malt but I've heard conflicting information regarding that, so I didn't want to overdo any caramel malt. Do you dry hop at all? I'm on the fence about doing it.

I brewed a porter today with the following recipe: 8lbs Maris Otter 1.5lbs Brown Malt 0.5lbs Carabrown 0.5lbs Black Patent 1 oz Galena at 60min OG was 1.055 and I am using S-04. I plan on dry hopping with some EKG (1-2oz) once fermentation stops, and I might do a secondary fermentation with...