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Hi All, I'm planning on brewing a Saison this weekend, I was planning on using WLP565 but ended up accidentally with WLP570. I'm thinking I'll go ahead and use it and see how it turns out, I was going to ferment 565 on the hot side for this, maybe not a good idea with 570? I was thinking I'd...

I can't get past some of their lyrics at times but every time I've seen them play they put on a great show. Dave Gold seemed like a nice guy while exchanging pleasantries over the merch table but I didn't really know him, sucks that he died. As far as the "Canadian metal scene" goes it...

As for the recipe, you have way more roasted malt in there than I like in a scottish ale, if that's what you're going for that's fine but I'd reduce it to 2-3% of the bill if any. If you boil down the wort I would leave the crystal and carapils out entirely or at least reduce it.

I've found 1728 is best fermenting in the 55-60F range to get a clean flavor with slight smoky notes. Also, the most important factor in my experience with scottish ales is the boiling down of a portion of the wort to promote Maillard reations which give a great toasty caramel flavor.

I am a firm believer in simple grain bills for Belgians. I'd drop the flaked barley and caramel pils completely and reduce the special B to 1lb. More sugar of some type wouldn't hurt, I prefer to add simple sugars at high krausen to let the yeast get used to a maltose based environment first so...

Here's a sampling of some of the bands in my local area: Abnormality, brutal death metal, really tight guitar and bass work: Abaroth, black metal, this song is a reference to the supposed Viking settlement in Newton, MA: Scaphism, "ear raping death thrash", this song is a reference...

I was just listening to Acid Bath last weekend, great band, I like the 90's grunge/sludge aspect to it too. I'd much rather listen to Acid Bath than Goatwhore, who I find kind of generic and uninspired. I've listened to a lot of Agents of Oblivion but I just can't get into it...

I love the new Shining album. I've been listening to Mgla a lot recently.

The best mix I ever made was a smoked porter with a winter spruce ale, we called it a "burning forest"

I've been drinking this for the past few days and it tastes great! It definitely came out on the smokey side but not overpowering, I like it that way so I'm happy with the grain bill as is. I might try all Munich instead of the Munich/Maris Otter split next time though. The hop flavor got...

I use 8oz in my heather ale (1.060 Scottish 80/- base), with 2oz added at 60/20/5 and dry. If you can find fresh clippings the aroma is much stronger.

My current list (subject to change based on mood) North Coast Old Rasputin Jack's Abbey Smoke and Dagger Oskar Blues Old Chub Sixpoint Bengali Tiger Samuel Smith Oatmeal Stout

I did brew it but with a few tweaks based on what grain I had on hand: 6 lbs Smoked Malt 3 lbs Munich Malt 2 lbs 8.0 oz Pale Malt, Maris Otter 8.0 oz Caramel/Crystal Malt - 20L 8.0 oz Chocolate Malt 4.0 oz Black (Patent) Malt 0.75 oz Magnum [14.00 %] - First Wort 60.0 min 1.00 oz...

Korpiklaani - Beer Beer

Last Days Here was great, I can't believe he's still alive after seeing how he looking in the beginning scenes...

smoked baltic porter yesterday

It's all metal for me. Enslaved, Pentagram, and Primordial for the smoked baltic porter brewed yesterday

Any help would be appriciated...

I want to find a balance between the smoked and roasted flavors for the baltic porter I want to brew, I also want a moderate amount of hop flavor to come through but with little to no aroma. Here's the first draft of my 5gal recipe, please give me some input: 6lb Munich 5lb Beechwood Smoked...

Going back about 2 years for this... Belgian Dark Strong Yule Spruce Ale Cyser Cider Gruit Cherry Wheat Pale Ale Rye Saison Lavendar Wheat IPA Sage Blossom Mead Scottish 80/- with Heather Vienna Amarillo SMaSH Forest Wildflower Mead Dry Stout Strong Ale Cider Cyser Pumpkin...