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Kegged my CDJ cultured biere de garde on Saturday, 3/1. The sample tasted great, reminiscent of CDJ. Crystal clear after lagering for 3 months. Collected the slurry from the bottom of the secondary. Should prove to be a good starting point for the next batch. I'll tweak my recipe a bit and...

Hey Vehicle, I cultured two bottles of CDJ and have been growing my starter for the last couple of weeks. I'll be brewing on Saturday. I'll keep the recipe simple to let the yeast be the dominant flavor.

I found some bottles at Argonaut, Colfax & Washington, and at Highlands Wine & Liquor, 38th and Tennyson. Might want to give Argonaut a call to see if there are ant still on the self. I didn't see any at Highlands on Sunday.

I picked up 3 bottles after reading your post. I'll brew a BdG in August or Sept. Depending on how the first batch goes, I have some WY3726 Farmhouse laying around that I might throw in with it.

Hi Vehicle, I tried Cuvee Des Jonquilles over the weekend and was blown away. What a great beer. I found your post and was curious if you brewed this recipe again? Have you found any other commercially available yeasts that compare? Cheers

Very interesting topic. I'm flirting with the idea of putting together a 1-1.5 acre Farm if I can afforfd the land. How did the season turnout? Did you build the trellis system?

Hi All, I am looking for some general feedback on the St. Feuillien Triple yeast. I harvested and propogated yeast from a bottle about a month ago and now have used it in two batches, a Triple and a Triple IPA. The general performance is not what I expect from a Belgian yeast. In both...

I'm in it to win it.

I've been brewing a little over a year now. The neighborhood I live in is called Berkeley, so BCBC was born, Berkeley Colorado Beer Company.

A wee bit of coriander can add a twist, think Tripel Karmeliet. I've had great success with the following Mash schedule, 113 for 30, 131 for 30, 144-148 for 60, 154 for 20. Creates a nice fermentable wort. I used this for Tripel, OG 1.086, and ended up with a final gravity of 1.00. A little...

This beer fermented into a monster 11.2% and still going. I ended up adding 1# clear candi sugar. The sample definitely has the rye bite which I am undecided on at the moment. Definitely needs aging.

I have, in addition to 1 oz. black peppercorn @ 15 min.. Depending on your ferm. temperature it may be indistinguishable. Personnally, I ferment on the higher side and underpitch to stress the yeast. I like the nose and flavor of the yeast or my palate isn't finely tuned enough to pickup the...

I brewed the Tits-Up IIPA and I am now a devoted BM fan. I changed it a bit and used all NZ hops but I digress. Reading this thread made me so damn excited to brew again, its been a month and I am having withdrawls. Kuddos BM. This will be my first oaked homebrew. Cheers!!! Just put this...

Ran across this thread and its been about 6 months, I am curious how the Stout tanks are performing? Would you buy again? Congrats on the brewpub! Are you still using the plastic conicals?

That looks awesome. Very jealous and interested in hearing your results.

This sounds like a great idea. I read it and my mind is racing. Just need to figure out to create a closed loop system with hot and cold recirculating through copper tubing. Have the whole thing run off a temp. probe in the primary.

Pitched two packs of 1332 last night to a Black IPA, OG 1.086. As of this morning its blurping away. First time using yeast nutrient and second AG batch. I wrapped a towel around the primary to keep it from getting to cold, cool Colorado nights. The house stays near 65 so not too concerned...

I've been searching for a beer to brew and this took the cake; I pulled the trigger on Sunday. Converted the recipe to a partial. I followed the recipe (for the most part) but swapped out a few things: the oats for flaked wheat and exchanged the licorice for black peppercorn. I used two...

Was curious if anyone has thought of adding a double flanged cylinder from toledo metal spinning to a blichman 27 or 42 gallon to gain more volume? Someone would need to pick up an additional gasket and banjo clamp and figure out a cooling strategy but... Just curious

I brewed this beer 1.23.11, fermented for 4 weeks and have been drawing off the keg for two. Turned out fantastic. Roughly 8.4 ABV. I liked it so much I brewed it again yesterday. Stayed mostly true to the grain bill but added 1/10 more belgian candi sugar and .5oz bitter orange peel.