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I've got a question related to the pilsner base and hop stand. We know in order to reduce DMS in the wort a minimum of a 90 minute boil is needed. Is there a risk of DMS being produced when throwing in that last hop addition and covering the kettle for 30-45 minutes?

My brewing season is October through May. My fermentation room is my basement and the cooler temps during the winter months allows for better control. In terms of fitting styles to seasons, I don't really pay attention because a good beer is good no matter what day the calendar says.

PLOVE - I 100% agree. It's almost like you need to develop the IPA recipe around the quality of the hops after the purchase. My whole Chinook from crop year 2014 are not as nearly intense as the 2013 crop.

Like Yooper said above, carapils really does 2 main things (when it is 1-5% of the overall grain bill) - contributes to head retention and builds slightly more mouth feel. I think when greater than 5% it tends to add a sweetness to the beer similar (in my opinion) to pilsner base malt. I would...

Really interested in this one! My mixture of starsan and water gets cloudy pretty quickly...within a couple of hours after mixing. I do have well water so perhaps the mineral make-up of the water impacts the effectiveness? This is of course assuming the visual cloudiness really does indicate...

Count me in the camp of perceiving the peach in both aroma and flavor when using US-05. From my discussions with the local home brew club folks and the HBT community, some people are more sensitive than others to the peach. I've used this yeast in a robust porter and several US Pale and IPA...

I've made it a habit of re-pitching "clean" stains with success. This is one of my older wild beers I've brewed where I have considered re-pitching. I've seen folks re-pitch wild yeast with greater souring/funky impact on subsequent generations. There is no info on how long you can wait to...

Wake up dead thread... I have a two (2) year old Flanders Red sitting on top of Roeselare Blend (brew session 8/12/2012). Can I re-pitch it into another Flanders or oud bruin without worry? Or should I consider purchase of another fresh smack to supplement things?

After finding out Victory used Kolsch on a couple of their IPAs (and rumored to use in Dirt Wolf) I did a test batch using 029 back on April 13th. My grist was super simple - 2-row and a dash (1.8%) of de-bittered black for SRM contribution. Lots of amarillo, chinook and some columbus. My...

Great thread! I'm thinking about the brewing the same when the basement gets about 5 degrees colder. I plan to use English crystal and chocolates.

This has worked for me the past 3 years. I typically use White Labs Saison II but suppose 3711 may work as well. Aim for about 40 IBUs in the 90 minute addition and whatever floats your boat for the flavor and aroma. I stick with the English & German variety. % Amount Name...

Just ordered a pound of each of these from the 2014 crop: Chinook, Centennial and Sterling. Thinking these 3 will be diverse & interesting enough for IPAs, Saisons and Porter/American Browns that I'm planning to brew this season.

Hi All, I am planning a small saison recipe (OG 1.040 or less) using pilsner as the base (70%) with the remaining grist as rye (10%), wheat (10%), and oats (10%). I've never used oats before. All of the threads I've read talk about oats in stouts and similar beers. What I wanted to...

++ Most saison recipes use simple sugar sources to get their characteristic high attenuation ++ May be the key for what you are looking for. Try adding 7-10% of just plain table sugar to the grist. Add the last 10 minutes of the boil and be sure not to scorch it!

What temp do you store the beer while in secondary? Hold close to 68F?

We will be staying at Mammoth Hot Springs Hotel for the 1st part of the week which os near the north entrance. The later part of the week we move to Canyon Lodge which is southeast and more towards the center of the park.

Hello HBT - I'll be visiting Yellowstone Park in June and was wondering if anyone has recommendations? Which commercial beers to pick up (Big Sky, others??) and any good retail distributors. Thanks!

Heh Coff - I'm in the area too but haven't been to Princeton Homebrew since they were actually in Priceton! How often do you see ECY available there? I've on the google group list but have not seen updates of availability since August.

Does everyone feel comfortable that a carboy 'stick on' thermometer is within 1 or 2 degrees of the worts fermentation temp? How about the temperature reading from a digital controller? I rely on both of these devices to monitor fermentation temperature and not the ambient.

Sorry, no link to a recipe on the site. My current multi-repeat (5 times over this past summer) is Oldsock's petite saison. Recipe found in BYO July-August 2011 issue. The most refreshing beer I've ever had!