@deadwolfbones - great shot, looks delicious
Hi, Could I have the recipe? Love the color. I do partial mash
Love that tall glass.... Classic Kolsch.View attachment 620230View attachment 620231
Trio of the same saison with different yeasts and an amber lager
Another Pecan Smoked Alt.View attachment 620704
It's gonna be hard to replicate unless you smoke and roast your own grains. Then spund.Sounds great! I’d like to get a recipe for that one. Mind sharing?
Finally tapped my no-boil NEIPA: https://brew4fun.wordpress.com/2019/03/24/lazy-haze/
Long story short, it's awesome.
To be honest, that was a stab in the dark. I don't know the ppm already in the DME, but I assumed it was fairly balanced, so I just added more CaCl2 to make sure the balance was on that side.Just read your post about this one. What sort of ppm did you achieve with 2g of CaCl? I’m going to be kegging an NEIPA today and used 3:1 CaCl to CaS04. Interesting read! Cheers!
It's gonna be hard to replicate unless you smoke and roast your own grains. Then spund.
Single infusion mash 60 minutes.
5lbs pale malt
5lbs pecan smoked pale malt.
1/2 lb slow roasted pale malt.
2 oz Mt Hood @60 minutes.
Pitching S-05. Using normal fermentation temp of 65F.
This beer is spunded at 20psi at 64F.
Spunding is a cool and fast way to carb your beer. I started the spund on the 4th day after pitching. It finished up in the keg.
That's why you get a killer head. It's so dense and stays that way all the way down the glass. Short of sucking the foam.
I smoke my own grains and roast them too. These roasted grains were done with popcorn popper or stir crazy popper for 30 minutes. It gives the beer a very nice roasted taste. I was expecting a darker color but that's what comes with experimenting.
I'll post my thread on smoking, roasting and toasting here in a bit.
https://www.homebrewtalk.com/forum/index.php?threads/637254/
Mind sharing your saison recipe?View attachment 620230View attachment 620231
Trio of the same saison with different yeasts and an amber lager
I know, I typically have in the past. However spunding seems even better at burly headed beer. It's also done fast.Thanks. I may try smoking my own grains.
FWIW: you don’t have to spund to get awesome long lasting foam
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View attachment 620230
Trio of the same saison with different yeasts and an amber lager
15% crystal? Has a nice Carmel tone?
https://www.homebrewtalk.com/forum/threads/what-are-you-drinking-now.221302/page-6359#post-8571633View attachment 621966 Perfect on this warm California afternoon
Freshly kegged this morning.
HB Milkshake Style Sour with lactose, orange zest, vanilla beans, and fermented on 4.5lbs of Raspberries. Dryhopped with Mosiac and Mandarina BovariaView attachment 621913
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