Search results

Woke up in the morning...

Yes... That needs to mellow some. How was the malt flavor?

I don't think it needs dry-hopping because the continual hopping will make it VERY hop-forward; however, taste it at packaging and see what you think. I dug up my recipe just so you could compare: Batch: 6-gal Mash Time: 60-min + mashout Boil Time: 90-min 16lbs Pils 1lbs Carapils .35oz Saaz 60...

Nice. Congrats! I did my diacytel rest after 12 days when the gravity reached 1.019. I rushed the secondary process and only did that for 3 weeks and then kegged it with gas. It was abrasive at first but it was perfect by October so that would have been about 4-5 months of conditioning. Then, I...

Mashed at 154 for 60 minutes Mashout at 168 Fermented at 50 Diacytel rest at 63 Conditioned at 38

In a way you're right. My OG is spot on for this recipe and I don't need to add the sugar; however, I'm wondering how the lack of the sugar will affect the overall flavor.

Brewed a saison yesterday and I ran out of sparge water so the boil was about a gallon short. I forgot to add my invert sugar but the OG came out the same as it would have had I added it (because of the smaller boil volume). So now I'm questioning whether or not I should even add it once high...

Hi all. I've been experimenting with 3724 for a couple years and I think I can offer some very helpful advice: Chill your saison to 85 degrees Ferment at 92 degrees for three weeks Age at 55 degrees for two weeks Carbonate DONE! I get great, consistent results from 3724 with this technique...

Thanks all. WoodlandBrew, I'll PM you. There's plenty to spare. It's actually Long Trail's proprietary yeast strain so I don't want to dump it. I like the idea to do a split batch although, I feel I can just ferment with THIS yeast and know what it should taste like given I've brewed this recipe...

I'll weight both options. Whether I wash the cake or not, there' still going to be a considerable amount of yeast work with. Maybe 250-500mL of thick, thick slurry. Using the 1:100 started ratio, that would require a starter word of ~2,500mL to 5,000mL. Sound about right?

I brewed a 1.070 OG porter on 3.3.12 and racked to secondary on 3.21.12. After I racked, I save the yeast cake in a sanitized mason jar pouring ~750mL of cake in first and topping with 750mL of the porter — I did not wash it. The mason jar has been sitting in my refrigerator for about 9...

Looking for a cold-plate with a minimum of 4 circuits.

Anyone have any extra Southern Cross Hops? I only need an ounce for the recipe I'm brewing but I'll buy more if need be.

Hi Lenny. I'm Westport and happy to join in on any bulk orders. What grains did you have in mind?

Where did u find Nelson sauvin pellets?

Whoops! Wrong yeast thread. :/

I agree with what other have said stating that Wyeast 3724 is the more balanced of the two. I have to pitch at 85-deg and ferment at 92-deg to get 3724 to ferment in 3-4 weeks. Comparitviely, I get more pear-like flavors from 3711 compared to the cirtrus/orange flavors of 3724 but here's the...

I brew with an all-electric HERMS system in Westport, CT. Just brewed 10 gallons of porter today which I'll later divide and infuse one part with cocunut and another with Kona coffee. Just tapped my first Brett beer after 17 months of aging. Looking forward to meeting others.

So the onion beer is next my on my brew list. My wife inspired the onion idea so I want to brew a style she likes. She is not a hop-forward beer drinker so APA, PA, and IPAs are out. Any suggestions on other styles that might fit? She thought saison perhaps? She love tripels but I'm not sure the...

Excellent! In fact, I brought it to my first homebrew meeting in October and the members were wow'd by it. One person mentioned how commercially successful it could be. I continually hopped it like I stated in the one of my earlier posts. It was definitely a hop bomb but the malt profile was...