Recent content by Dennisj

These things normally run about $40 for a pack of 8. They're on sale right now for only $27. I've been waiting for a price drop to get some for my next kriek. http://www.amazon.com/dp/B000I6625I/?tag=skimlinks_replacement-20

Yes, but the bottle itself says "with natural grapefruit flavors" which to me implies actual grapefruit - be it zest or juice or extract. Sure - the hops plays a role but I'm guessing the grapefruit itself is also important.

It's odd because while there was never much in terms of signs of activity (a little hard to see with a stir plate), now that I've let it sit - there is a decent starting amount of yeast at the bottom of the flask - maybe 1/2 a typical vial's worth. But the wort is still pretty sweet. I'm just...

Looks like a fail. The taste isn't bad but it's still very sweet and I'm not seeing significant signs of fermentation. I noticed the cork had a 2-14 code on it which I presume is the brew date so it's pretty old. I may need to try increasing the temperature or just trying a newer bottle.

I'm in the middle of attempting to culture the yeast from a large bottle of Vielle Provision. I've never tried this technique before so I'm a little uncertain of how well it's going. I kicked it off with a 250mL starter and it appeared that there was some growth (not a great deal but some) so...

I didn't post my recipe as it's pretty straightforward - basically the one published in Farmhouse Ales (Dingemann's Pilsner, East Kent Goldings, Styrian Goldings). Also, the primary flavor character comes from the yeast - this is the area where I think the flavor is diverging. I have not tried...

Regarded by many to be the classic Saison, I'm surprised that I haven't seen more recipes or replication attempts out there. I've attempted a few times to either replicate this beer or make something similar but haven't come really even close. Given that the yeast is the primary flavor...

I'm working on a recipe for a Belgian Dark Strong and want to use date sugar as the sole non-grain-based adjunct. I read that Allagash mashes their date sugar with the malts for their Four Ale. I happened to also see a Hopville recipe where someone else did the same. Anyone have an idea why...

Thanks for the input. Based on what you said and rethinking things, I think I'm making this too hard. Is it as simple as going about the turbid mash as described, Vorlauf, then drawing off the liquid, then adding an equal volume of sparge water, then drawing that off? I think it's probably...

I'm interested in running a turbid mash for a lambic. So far, all my brewing has been with a rectangular cooler / batch sparge setup running two equal-volume runoffs to maximize efficiency. I'm wondering how I can make this fit in with a turbid mash schedule. A description of a turbid mash...

I'll add that I've never had to stir for good mixing (priming solution introduced first at bottom of bucket) until I tried filtering hops by adding a mesh bag to the end of the hose going into the bottling bucket. If you ever take this approach you've gotta stir because the mixing is greatly...

Bill - I had the *exact* same issue you did this past month. I too tried adding a fine mesh bag to the end of the hose going into my bottling bucket and like you ended up with very inconsistent carbonation (bottle bombs and very light carb). I immediately knew I was screwed when after bottling...