Recent content by DanZarrella

And I was thinking of using WLP060

BTW, this is a 5 gallon batch.

I'm planning to brew a Raspberry Wheat Wine, here's my base recipe, any feedback/suggestions? Partial Mash: 1lb weyermann CaraWheat 1lb Wheat, Flaked 1lb Rahr Red Wheat Malt In Boil: 8lbs Northern Brewer Wheat Malt Syrup 1lb Corn Sugar (Dextrose) 1.5oz Amarillo @60 Mins

It's a good question. I suppose I could. She really likes grapefruit and I think there's some tartness in them that the hops wouldn't exactly match. What kind of schedule would you use for the simcoe/amarillo combination? She doesn't like bitterness much, prefers the late hop addition flavor.

I'm trying to do a grapefruit, west coast style APA for the SWMBO (since she's discovered she likes sierra nevada-type beers) Here's my recipe so far, would love feedback: 4lbs Light Dry Extract 2lbs Wheat Dry Extract 1lb American Crystal 60L 12oz Corn Sugar @45 mins 1oz Perle pellet...

Same wort (a little too dark for the style, but such is life), they've been aging 3 months.

I started a project a few months ago that contains 4 one gallon lambic batches each pitched with Wyeast Lambic Blend as well as different cultured Dregs. The batches with Giardin Gueze and Jolly Pumpkin Dregs added fermented actively, but have no pellicle. The batch with just lambic blend...

Has anyone ever played with other kinds of wood, specifically sugar maple chips in their beers?

I think i'd rather up the de-bittered and loose the roasted barley. Which would you drop, oats or wheat? (I'm planning to add some coffee as well)

I'm blending yeasts for complexity and to ensure a high enough pitch rate.

I was going to do a partial mash with amalyse because of the flaked grains. Northerbrewer was out of the syrup, so it's the rocks unfortunately. I could make some more homemade candi syrup.

4 Gallon Batch: 39% 6lbs Pilsner Liquid Extract 19% 3lbs Munich Liquid Malt Extract 6% 1lbs Belgian CaraMunich 6% 1lbs Special B Malt 6% 1lbs Flaked Wheat 6% 1lbs Candi Sugar, Dark 6% 1lbs Debittered Black Malt 3% 8oz Flaked Oats 3% 8oz Roasted Barley 3% 7oz...

Just cracked one of these open yesterday, and it was amazing. Beautifully carbonated, great head retention, kind of like a flanders red. Beautiful red color. Lots of funk in the nose and taste. Way more acidity than I expect from just brett.

Nateo: I don't have a cake from a previous beer (at least not one who's sanitation I trust...) But I do have an older starter of WLP530 than I'll reactivate and use alongside a big starter of the WLP500. I normally use DAP and Wyeast Nutrient and don't have too many issues with attentuation...

I actually had two lbs of sugar for 16% in the beer, I forgot to add them. I'm planning to brew on sat and I already have the 6lbs of dark extract. I can cut some of the malts and increase the sugar percentage... I have some turbinado, do you think it's better to use that than the honey in this...