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I've seen that this style exists for a long time, but didn't really look into it until recently. I love the concept of it and thought it would make a perfect house beer. I tried to stay true to style guidelines, but probably went a little overboard on the hops. The combo of hops sounds amazing...

Hello everyone, I've been trying to develop house beers, and I want one of them to be a Saison. I work at a local brewery that uses French and Brett for all of our saisons, and I would like mine to have a similar flavor with some more hop character. I don't think the Brett ever gets the chance...

This is a bit of a kitchen sink brew I'm doing today for the fall. I have all these American malts and figured an inauthentic American spin on the style might be interesting, while still staying true to style guidelines. Blending the yeasts is due to not making a starter ahead of time and to...

I have an IPA going right now with this yeast and was planning to experiment with adding Saison strains to it after this current batch is done. Belle Saison first, and then another with WY 3724. I was just thinking, however, that I'd like to get a baseline of what it tastes like on its own...

Anybody made one of these? I've done a few 100% Wheat beers, but they all stuck to typical wheat styles. I want to make a Wheat Stout (or Porter, whatever) using only wheat as a base malt, roasted wheat, and crystal wheat, just because I can. Curious how this would taste, but I expect it to be...

Looking to do my first kettle sour and would rather use a Saccharomyces saison strain than Brett. From what I understand, pH is often an issue when using Saccharomyces with kettle sours. I don't have a very reliable way of measuring pH, but I'm sure I can get my hands on some pH strips. Can't...

My relatively sessionable winter warmer was a complete failure with weird fruity solvent flavors, so I'm going to make an entirely new recipe to take its place. While I think there was an infection involved in the other batch, I will use a swamp cooler to ensure temps stay in check. Looking...

Recently, I was lucky enough to get my hands on a couple oz. of a few fairly rare South African hop varieties. Unless I do tiny batches, this isn't enough for a SMaSH. So naturally, I plan to make an IPA with all four of the following used in equal proportions in each addition. From ZA Hops...

Looking to pick your brains about the recipe before I brew it. Aiming for a winter warmer type ale that's a little unique with the mix of roast and noble flavor/aroma. The "Brown Malt" is probably pretty close to Simpsons Coffee Malt and around 175L, the "Amber Malt" is a lot like Victory and...

I haven't posted any recipes for people to critique or offer suggestions recently, so I thought I would for my next brew. Title: Rye's Rye IPA Brew Method: BIAB Style Name: American IPA Boil Time: 60 min Batch Size: 5 gallons (fermentor volume) Boil Size: 6 gallons Boil Gravity: 1.048...

Planning a stronger Red/Amber ale to brew within the next week or so. I have 3 packets of BRY 97, because I wanted to try it with some different beer styles. Due to it's tendency for low attenuation, I figured malty beers would be the best application. I know about its tendency for a long lag...

Hello everyone, I'm brewing an IPA for the spring inspired by New Belgium's Citradelic. The idea is to make something more Citradelic than Citradelic, because while I think it's a nice, highly quaffable beer, the name makes no sense as it has 9 other hop varieties to muddle out the Citra. It's...

I've never done any wild beer of any kind, but I have this beer I made mid-August that I haven't even moved from the primary. I had a sample of it that was too "hot" and had unpleasant esters, and I kind of just lost interest in it as a "I'll bottle when I feel like it" type deal. Assuming...

Tomorrow I am intending to brew a Wee Heavy, bottle a Brown Ale during the boil, and use the yeast from the Brown Ale in my Wee Heavy. Yeast is US 05. I know overpitching is typically considered undesirable, but as the reproduction phase is practically skipped, it results in very few esters...

This is my first post and I have been brewing since May, currently have my fifth and sixth batches fermenting. I have only done extract so far (with crowd-pleasing results), but like practically everyone I want to move into all grain and partial mash because it feels more legit and has promise...