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Last year's kriek turned out pretty funky with a single smack pack of Roeselare in primary. Doing the same again this year with proper aging, so I'll let you know how it is in June 2016. Now, I'm not saying it couldn't be funkier, but with all the time that goes into a sour, maybe you want to...

Thanks for the feedback! Most of the recipes I found when browsing around had flaked oats or barley in them. Not just for the creamy mouthfeel, but for head retention. As for the rye, one recipe in particular had it in there and all accounts of the flavors were what I was looking for. I'm not...

Hi all, Working on my first imperial stout recipe. Not going for something crazy, just sticking to the 9% range. I'm also planning to add caramelized figs, either into the end of the boil or in secondary. Anyone done anything like that? Still figuring out quantity as well. Batch size: 5 gal...

Yes, Citra is more expensive than Magnum. You will spend an extra $0.50. Except that you already have the Citra that you bought in bulk, which I'm guessing makes the $/oz lower than if you went out and bought an oz of Magnum. And anyway, the point is to make a single hop.

Thanks all! Both the black widow and black butte clone were inspirations, so good to see that comes through. Hopefully the same is true of the finished product! Brewed it this weekend, came in slightly under target gravity and apparently didn't have the centennial I thought I did (replaced...

SRM is 30 and I'll be using a starter of Wyeast 1056.

Agreed with CarbonTom, might as well do a single hop with the Citra if you've got that much. Also to echo the previous posters: I would suggest dropping the 45- and 30-min additions in favor of larger 15- through 0-min additions. You will definitely need at least 2 yeast packs or a starter...

Hi all! Making my first porter this weekend. Read through a bunch of recipes and pulled out some advice from the posts to get the recipe below. Thoughts? Batch info: 5.5 gal 6.5% ABV 40 IBU 1.067 OG 1.017 FG Grain: 9.5 lb 2-row 1 lb Crytal 60L 1 lb Wheat Malt 12 oz Chocolate Malt...

Brewed this almost 3 weeks ago. Came in a bit under gravity, but oh well. Tasted a bit when I transferred to secondary last weekend and it was pretty good! My basement fermentation room has been keeping the beer just around 68, and the cream ale yeasts have nearly finished their job. Hopefully I...

Well I got busy and am only now getting around to brewing this on Saturday. Made some changes to the recipe. Thoughts? Grain: 7.5 lbs - Pils 3 lbs - Flaked Rye (or rye malt?) 0.5 lbs - White Wheat X lbs - Rice Hulls Hops: 1 oz - Willamette @ 60min 0.5 oz - Citra @ 10 min 0.5 oz - Amarillo @ 5...

5-6 lbs sounds like a lot of peaches, but I have not used them before. Adding as much as 7.5 lbs of fruit to a 4 gal batch is also going to add a lot of sugar and consequently more alcohol, so you may want to account for that in your recipe. Add some extra body to the grain bill with the...

Pretty similar late hops to an IPA I made a while back, though I used Cascade rather than Centennial. I agree with mrmop, I would consider pushing the 15 min addition to 10 or 5. It is a great dry hop, but it definitely overpowers. I used 0.5 oz of Citra and 1 oz of Amarillo and got way more of...

Not a popular beer type, I guess? I've got a couple of weeks until I can brew it, so we'll see if I change my mind before then.

I'm really not going for an IPA with this one; my target IBU is around 30. I thought about Willamette because it's got that old-world charm that I think will meld well with the pils and the rye, but gracefully bow out for the fruit punch aftertaste from the other hops... and other silly...

Are you pasteurizing the honey because you're afraid it will introduce outside yeast to the fermenter? Don't worry about doing that, honey is antiseptic/antibacterial so (basically) nothing can grow in it. I always keep it on hand if I come in low on my target OG and add to the fermenter just...

Hi all! Working on something for the summer heat and could use some advice. I want to keep it simple, clean, low bitterness, low ABV, and obviously delicious. First draft is below. For a 5 gal batch. Grain: 9 lbs - Pils 2.5 lbs - Flaked Rye (or rye malt?) 0.5 lbs - White Wheat X lbs -...

I made a strawberry saison last June and was quite happy with how it turned out. I lightly crushed, froze, and then pasteurized the berries, then racked on top of them into secondary. There was a distinct strawberry aroma and a pleasant tartness, but the 3711 I used left a refreshingly dry...

For anyone who showed interest, I submitted this recipe in a competition recently. 41.5 points! Wasn't a finalist or anything, but I'm really happy with that score. It's just about Meyer season again, so stay tuned on recipe updates!

That's a really high OG! Probably will end up with a high ABV, maybe 7 or 8%. What yeast did you use? My recent strawberry saison used 3711 and it was still munching away at 2 weeks. You don't need to wait until primary is completely finished to add the fruit, but if you're pretty close to your...

Yes, adding the blackberries to the boil will probably activate pectin, but it won't ruin your beer. You probably won't get any blackberry flavor, but my guess is that it will turn your beer purple-y and add more fermentables. I always rack my beer to a bottling bucket 30+ min before bottling...