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It's going to start getting cold in the next couple months so it's just about time to start brewing big winter beers. Russian Imperial Stouts are my favorite but to be honest, formulating a recipe for a big, dark beer kind of intimidates me. What are everyone's favorite RIS recipes? If you can...

In response to your original question, permo, I think your recipe looks worth a try. Saisons have no rules for their grain bills, after all. Was your goal for this beer a darker, malty saison? Munich should be just as fermentable as any other base malt, just make sure you mash low enough for...

There's an extensive section of Farmhouse Ales by Phil Markowski that discusses the yeasts and malt bills used by the major Biere de Garde producers, with specific information about several breweries. According to that book, the large breweries generally use simple malt bills and lager yeasts...

That's really... not correct. Saisons are defined by their yeast character but bier de gardes are completely different. Bier de garde is malty, yes, but is usually either fermented with a lager strain at a warmer temperature or a clean ale strain, not with a saison yeast. A malty beer fermented...

Pretty warm, it's sitting at ambient temperature in my bathroom.

So, I made a gallon batch of cider a couple months ago using whole foods apple cider and The Yeast Bay's Lochristi brett blend and it's still fermenting. A couple weeks ago I added some yeast nutrient and I haven't tasted it since then but it was sweet at the time and it still has krauseny foam...

Postum is supposed to be roasted wheat and molasses. Anyone have any guess on on the SRM contribution from it? And would you use it in addition to either roasted barley or a roasted malt?

I think it is extremely unlikely that you would get anywhere near a dangerous concentration of those compounds in a beer. Those warnings concern essential oils which are very concentrated. Cedrol and Thujone are both present in multiple culinary herbs. Thujone in particular is present in sage in...

I'm thinking about formulating a recipe for a beer I would call a Mormon Breakfast stout featuring Postum and Cream of Wheat. I know it's a long shot but I have some questions about how best to incorporate these ingredients into the mash. Postum is a roasted grain product so my assumption would...

Ok, weird update. The amalgamation cider is dry and crisp and probably ready to be bottled. The Lochristi cider, on the other hand, is STILL FERMENTING. It is still bubbling away and when I taste it it's still sweet. Anyone have any idea what's going on?

You could add a couple tablespoons of creme de violette as well.

Flavor-wise, a sour belgian blonde sounds like it would be good choice. A lot of gins have coriander and citrus in them so that flavor would mesh well, I think. You probably wouldn't want to leave it in the barrel for too long on the first use, though.

In case anyone was curious, the lochristi blend finally developed krausen on Friday. It looked super weird at first since it was just a ring of foam surrounding a somewhat thick pellicle, but now it looks just like the gallon of amalgamation sitting beside it. However, appearance is currently...

Thank you so much for those references. I don't remember where I originally read that bavarian hefe yeast wasn't saccro but it seemed convincing at the time. If that's incorrect, though, I certainly don't want to be spreading misinformation. :mug:

So, the amalgamation has been bubbling away for the past few days but I pitched the Lochristi blend into a gallon of cider at the same time and haven't really seen any activity yet. Does Lochristi tend to be a slow starter or does it just not show many signs of fermentation?

I know it's pretty common to use belgian and saison yeasts as the primary yeasts in sour beers, but does anyone regularly use hefeweizen yeast in their souring blend? I know that bavarian hefeweizen isn't actually S. cerevisiae but actually Torulaspora delbrueckii and I feel like the banana and...

Dang, that's what I was worried about.

I also just started a batch of common cider with Amalgamation. Didn't do a perry, though, because the main purpose of the batch is to also act as a large starter. I'll let everyone know in about a month how it turned out.

There are TONS of bing cherries all around me here in Idaho, anyone have experience with them? I know they're a dessert cherry but they have an absolutely gorgeous color and are super tasty fresh.

I talked to one of the owners last night. She said that they kettle soured using the kombucha, then boiled and proceeded as normal.