Recent content by Desertbrewer

That sounds insane. But what I would do is make a kettle sour with that mash bill, maybe 80% base malt, 10% each of the wheat and oats (I’ve found raw wheat at health food stores btw, I don’t think most homebrew shops have it, or just used flakes wheat). No hops at this point. Mash and boil in...

Not enough fruit! I’ve made a couple of these types of beers but without the lactose and vanilla, and have really enjoyed the results. On one I added 5 pounds of passion fruit purée and 3 oz of mosaic hops to the fermenter when I pitched (post boil-post souring). That one was great, could...

You didn’t mention this in your ‘yeast on hand’, but Saflager34/70 can be fermented at ale temps and make a really clean lager, much closer to a traditional lager than any of the yeasts you named. I made something between a helles/marzen fermented at about 64 with 1 pack and it was one of the...

Is this yeast more on the fruity estery side or on the peppery phenolic side, or balanced? Curious because I really like the DuPont strain WY 3724, I think... some speculate that this yeast is closer to DuPont than say the Belle Saison dry yeast

It’s a nice beer, been a while since I’ve had it but if I were trying to do something similar with extract I’d just use 100% pils DME, throw a bit of noble hops in for like 15-20 IBU, ferment with a saison strain and pitch the dregs from an actual bottle or two of the real deal for the Brett. I...

A good percentage of people who try Ekuanot claim a green jalapeño type of flavor from it, mixed with fruitiness. You’re pretty light on hops in this recipe, but dry hopping brings out more of the hops aromatic compounds, so perhaps you may be sensitive to that note. Ekuanot may just not be your...

Nice, great tip! I’ve found the same results as you, that gelatin works well but with some yeast strains it does take a couple weeks to get very bright. I’ll have to pick up some biofine to try this out.

For beers with this much base malt it really doesn’t need a 60 minute mash... It probably converts in like 5 mins. 30 min mash is not prescriptive to this recipe though, just do what’s best for your system and what you know works. Cheers!

IMHO, there is some merit to the idea of “layering” the hops throughout the process in west coast ipa. Bittering at 60, then small amounts at 20, 10, then a big flameout addition. Depends what you’re going for, but a substantial dry hop is important to me for that fresh flavor and aroma I want...

I repitch yeast so I have gotten really clean beers with S04, or White Labs 007. For my tastes, I’ll probably use that the next time I want to brew this and know there won’t be diacetyl. I'm about to start experimenting with the Fuller's strain, but I think it'll leave a dry IPA like this too...

Yep! Mixed in with their 2 pint limit per day. When they're describing that on the Netflix doc, there's a cutaway to one of the former homeless dudes saying something like "this is the best beer ever!" lol. Exactly, this beer is a sedative with good ol' fashioned ethanol.

If I didn’t have the honey I’d brew it with just base malt; I could maybe convince myself I taste it but I doubt it is doing much, if not perhaps just rounding out some of the bitterness. I used it because I had it on hand, plus I know the brewer from Beechwood bbq here adds it to their West...

This beer is a west coast IPA inspired by one of my "always in the fridge" beers, Swami's IPA from Pizza Port. The name of the game here is to be dry, clean and hoppy, at about 6.5-7% ABV. This means no crystal or characterful malts, a healthy dose of isomerized AA, but also a lot of late...

I drank a good amount of Fort George beers last summer as my wife and I were in Portland for 3 months... great brewery. Did the brewer tell you they used the Fullers yeast strain for their normal IPAs? A lot of the ipa I drank in Oregon had more malt sweetness than what I’m accustomed to here in...

Low ABV, low IBU blonde ale with Mosaic and Amarillo aroma hops and add some frozen fruit like mangoes or pineapple to the primary. Who wouldn’t like that?