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If you read the thread linked in the OP, @Wayne1 says it the other way around (3:1 coriander to orange peel). This is the exact quote: "Blue Moon has always used pre-ground corriander and Valencia orange peel. Keith did not want the bitterness of Curacao oranges. He preferred the sweetness of...

I make an awesome blue moon clone with US-05. It's based on the recipe from Wayne (one of the original brewers) on the thread below. According to him no fancy belgian yeast strains were used. https://www.homebrewtalk.com/forum/threads/blue-moon-clone.65328/

From some comments it sounds like lingering haziness can be an issue with this yeast if you're looking for clarity. Is this despite cold crashing and fining? Also wondering if you still run into the issue of the beer, while being drinkable in a crazy short timeframe, still exhibiting the...

dog treats. makes a ton, bring some for friends when you share your beer

awesome, thanks

cool thanks. home is NC so may check those out at some point

well, fair enough. i take it they're pretty few and far between then. i found a couple but they were mostly small, very limited releases without wide distribution. most notable being mikkeller and stone.

Have started making some beers with voss kveik, eagerly awaiting the results. Also curious to try a commercial example of a beer made with one of these strains to see what it's all about, hopefully one that highlights the yeast itself. Have had some difficulty searching online for breweries...

Are any of the other commercial labs producing a similar yeast?

I pitched 1 tsp straight from the pack (this is the generally advised pitching rate if you want to bring out the ester flavors) into 5 gallons of 1.052 APA, it was down to 1.010 within 48 hours. Surprisingly clean tasting.

Already down to 1.018 in a week. 7.1% and may drop a few more points. I'm pleased, assumed it wouldn't get below 1.020 or so. tasty malt flavors on the front with a hot boozy taste on the back end. hopefully this will mellow with time.

Cherry wit done for my fiancé, came out great

Interesting... have never thought of back-adding bitterness. At any point you say? I'll probably let it go and see where we wind up post fermentation

Ok cool, thanks. I'm hoping it can still attenuate well so not be too cloyingly sweet. I mashed at about 150. Yep, still beer...

So I set out today to make a "mocktoberfest" based on the recipe from brulosophy- http://brulosophy.com/recipes/moktoberfest/. Supposed to be about 1.052 w/ about 23 IBU's using Saaz at 60 and 15, fermented with kolsch yeast WLP 029. The grain bill is: 4 lbs 15.0 oz Vienna Malt (46.5%)...

Also filtration into keg sounds like overkill. I just cold crash and fine with gelatin in my fermentor, then siphon into keg and hit it with gas. You can be drinking it the next day if it's to your standards, or let it condition for as long as you can stand.

In general kegging means you can drink the beer faster since you don't have to wait for it to carbonate, but it won't necessarily taste as nice as it would if you let it sit for three weeks in the keg before trying it. With either method, bottling or kegging, it's usually true that the last one...

Also, yeah you're almost definitely hyper critical of a beer you made, I'm sure we all are.

Time cures most thing in homebrews, particularly a yeasty flavor. You basically answered your own question saying it tastes better after three weeks than two- more yeast is dropped out of suspension. I noticed my beers started tasting cleaner a lot quicker when I started cold crashing...

How did 3.2 taste? My wort at 3.5 was noticeably sour but not overwhelming by any means, but obviously that's with the sweetness of the unfermented wort in the way. Since pH is a logarithmic scale i expect 3.2 packs quite a bit more punch