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Anyone have issues with Conan crapping out early? OG of 1.050 now down to 1.032 after 10 days. Used it in 10 gallons of a fresh hop IPA with Cascade and Chinook. The batch literally tastes like pineapple juice. No citrus whatsoever. I fermented at 68 the entire time. Just upped it to 72 to see...

Any thought on what they might be?

I brewed mine back in January, still in the primary. I sampled it a month in and there was a distinct cider taste which is still present 6 months later. The only thing I changed in the recipe was the yeast, I used White Labs Saison II and dregs from a bottle of Seizoen Bretta that I grew up in a...

Care to share the recipe? I emailed them for it but haven't heard back yet.

I brewed this on 1/26/13 and pulled a sample tonight. Smells fantastic, lots of funk with just a hint of tartness. The taste though... I'm getting a cidery, semi-sweet finish (at 1.004). I brewed this with White Labs Farmhouse Blend II and a started I made with Logsdon Farmhouse Seizoen Bretta...

I'd love more info! I'm putting together a new website that will host info for any homebrew event I can find. Email me at info (at) homebrewdenver.com.

Thanks, I hope you're right! I'll let it sit for a while and see if I'm able to dry hop on schedule.

So a few weeks ago I brewed a Brett C porter. I cleaned and sanitized everything like I usually do, including leaving my thief and syphon in a StarSan solution for a few days because I was too lazy to deal with it for a while. Last Sunday I brewed a Black IPA (using the same syphon and thief)...

It tastes good... really good. I may brew this one again in a few weeks. A friend offered me staves from a freshly cut Bourbon Trace barrel so I'm going to age half of it with those.

I'll let you know after I rack it to the secondary in the next few days!

Two questions on this one. I've brewed a Breakfast Stout and I'm about ready to rack to my secondaries (splitting 5g into two 3g fermenters so I can age one on oak). Here's the recipe: 6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract 1.7 lbs. (0.77 kg) light dry extract 22 oz. (0.62...

I've got a 2L starter going right now.

I definitely want a little roast from this beer. Better to add the Carafa III at the beginning of the mash or add it towards the end and use some roasted malt?

Here's what I came up with last night after reading a bunch of recipes. Thoughts? Grain: 14.0# Colorado 2-Row (90%) 0.75# Crystal 60-L (5%) 0.75# Carafa III Dehusked (5%) Hops: 60 min. - 1.0 oz Warrior 15 min. - 1.0 oz Simcoe 15 min. - 1.0 oz Amarillo 5 min. - 1.0oz Simcoe 5 min. - 1.0oz...