Recent content by geom44

Thinking about taking my turn on a hopped up saison so I thought I'd dump my initial recipe here for some criticism. Not sure if I should up the amount of typical low alpha hops for a saison or just sub in some high alphas. Anyway, here is the current skeleton: 14.5 lbs 2 row (likely Breiss)...

Did a 5 gallon yield at around 1.070, ended up using sucrose

Here was the final cut just in case anyone wants to try: 12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 % 2.00 lb Caramunich Malt (56.0 SRM) Grain 12.50 % 0.50 lb Special B Malt (180.0 SRM) Grain 3.125 % 0.50 lb Chocolate Malt 1.00 oz Czech Saaz (60 min) 10.00 g Coriander...

Trying a variation of this with the following recipe. Thoughts?: 16 lbs 2 –row 0.5 lbs biscuit 0.25 lbs special B 0.2 lbs chocolate 0.3 lbs victory Total Grain: 17.25 lbs 1.0 oz American Golding 4-6% (90 min?) 1.0 oz German Hallertau 3.5-5.5% (60 min) 1.0 oz German Hallertau...

Contemplating our first Belgian Strong Ale or Quad. Here's a recipe I've composed after a quick browsing of recipes combined with the ingredients I have available. Let me know of some tips. (I do have a good bit of Fuggle and 8%+ hops but I figured this schedule might work better). 16 lbs 2...

Final recipe is below and she's fermenting like a beast at about 78-88 F. Still bubbling in a blowoff after four days. Excited to taste the final product as we gambled on a lot of sugar to put this yeast to work. 14 lbs 2-row (3.5 Briess, 10.5 Rahr) 0.5 lbs Flaked Rye 1 lbs Biscuit TOTAL MALT...

Well, she turned out as a really nice stout/porter. We went ahead and fermented in proper ale temps (she might have hit 80 F for a day or so) but we let it sit in the carboy for about 4-5 weeks before kegging which probably helped cause its one of our best beers yet. The quality could also be...

What about using sucrose vs dextrose? Big difference there? I've been using dextrose for priming so it seems that if dextrose serves the same function for fermentation when used in a boil, I should just buy dextrose because I get two uses out of the same ingredient. However I feel my ignorance...

If I mash around 149 is that low enough? Also with a 1600 mL starter, pitching at around 70-72 and fermenting at 73 F to 88 F and back to 73 F for 3 weeks total (making sure to get it into the 80s)? Might be kegging but am open to bottling and conditioning for an extra few weeks. Thoughts on...

Thanks bud. I'm thinking now that I'll just do a 2-row with just the rye (no wheat or cara) as well as dropping the orange. I think keeping it simple is a great idea to see where to go to next as well as the character of the yeast. Here's the edit: 10 lbs 2-row 1 lbs Rye 1 oz Fuggle hops 60...

I'm contemplating my first Saison. I browsed a number of recipes and put together my own. I would love to get some advice on a few things. First, does a 60min boil vs 90 min boil have a drastic effect? I'm worried about losing too much volume in a 90. Second has anyone used this yeast with any...

Ok, because US05 is the only yeast I have on hand and today is the only day I can brew for a few weeks, I'm gonna go ahead and try this recipe and ferment around 75F. Ill try to remember to get back with some results in a few weeks. I messed with some spice and sugar proportions so let me know...

Brewing soon but I need help. Is it hopeless to brew a Belgian dubbel with USO 5 yeast? This is the current recipe, can it work with the yeast? % or IBU 12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 % 2.00 lb Caramunich Malt (56.0 SRM) Grain 12.50 % 0.50 lb Special B Malt (180.0 SRM)...

Brewing soon but I need help. Is it hopeless to brew a Belgian dubbel with USO 5 yeast? This is the current recipe, can it work with the yeast? % or IBU 12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 % 2.00 lb Caramunich Malt (56.0 SRM) Grain 12.50 % 0.50 lb Special B Malt (180.0 SRM)...

I'm looking to play with some recipes I have found online. According to what I have in stock, I have come up with these two recipes. I was wondering if anyone had some advice on grain amounts. Most importantly, I wanted to know what spices to use and if I could get some criticism on the possible...