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Christmas song singalong party at our house, brought to our friends and family with homebrew!

I'm with you. Hopeful 12/28 brew day.

Pay attention to yeast health for re fermentation..

I thought as much. I'm going to ice the heck out of it.

I have a couple questions for lager-making veterans. I have figured out the winter temps in different regions of my 1929 Cleveland house. I can lager at 32-40 degrees F in my coat closet, and ferment in my basement at 56 degrees F. My questions: 1) can I ferment at 56 or do I need to power the...

Sam Adams makes great beer. They have some fruit and spiced styles I'll pass up, but all in all great beer.

My two cents is to use a highly flocculent yeast, maybe an English strain like 1968, so it can drop and clear quickly. +1 on the low alcohol for a fast ferment.

This is all great advice so far. The key for me is learning your ingredients. In cooking, to learn an ingredient takes cooking a meal, which takes an hour or two. With beer, fermentation changes all the flavors, so learning ingredients takes three to four weeks(!) . Do some SMASH beers and add...

Calichussets that's a fantastic idea, kind of like multiple hop additions. I'll try that next time and change my yeast as well. I thought about sorachi ace hops, but I didn't want anything too strong to cover up the flavor of the lemongrass. This was as hopped with just a Hallertau bittering charge.

Update: can't taste it at all. May try it again with a different yeast or method. Sigh.

I made a fantastic Belgian Dark Strong last fall with one cone of Piloncilo, about a pound, that I cut up directly into the last 15 min of the boil. 1080 SG. Lots of grain in the grist. It's such a dark sugar that I doubt you'd get any extra flavor from torching it. The wort was super molassesy...

I'll try that next time. Like the idea of really extracting flavor.

Interesting. I tasted my hydro sample, but it was jacked up due to poor siphoning (using Papazian method of water filled racking cane) and I think it got diluted with water. I'm going to have one earlier than I usually do.

What's your technique on the wit? How much go you use?

Nah. I have a five gallon batch that I added the typical orange and coriander too, and I tried that (yummy), but one gallon is too small to tamper with!

I've seen lots of posts about people adding lemongrass and having bad luck-- namely not being able to taste or smell it at all. Since I have little sense, :D I thought I'd try it myself. Disclaimer: I'm using WLP 550, so it's not a real wit yeast, but it's what they had at the LHBS at the time...

Maybe a hop extract vinaigrette?

Science thanks you for a hilarious three photo slide show. How did it taste??

I'll be buying one of these, popping some hop pellets inside, and adding some beer for fresh hop taste. http://www.uncommongoods.com/product/flavor-infuser-water-bottle?utm_medium=cpc&utm_source=google&gclid=CLDNgLXO_bgCFQyk4AodLhUAww

PS: how are other Cleveland growers doing this year? I'm not anticipating harvesting for a few weeks.