Recent content by IP_YAY

Sounds about right. I shared a champagne bottle of this on the 4th that had been sitting on ice all day. Half the group really liked it but I thought the flavor profile was somewhat muted and I let it warm up some.

Curious as to what temperature this should be drank at?

This is a awesome Saison! I followed the receipe exactly except I added the peel of a lemon at 5 min. It smelled wonderful while brewing, almost tea like. It's bitey, crisp, and dry, the way a good Saison should be. I have 30 champagne bottles of this wonderful beer to give as gifts to...

Where in PA?

I brewed this last night and followed the recipe exactly except I subbed light brown sugar for corn sugar. I didn't have corn sugar on hand. I ended up with 6.25 gallons of 1.102 wort. Would brown sugar raise my FG that much or did I somehow achieve a crazy efficiency? I pitched a 1.5l...

I kegged this recipe last week and I must say it's a perfect "every day" beer. The OP described it as "balanced" and I would certainly agree. My wife and neighbor both prefer wine however they can't keep their hands off the tap handle! Thanks for a simple yet delicious recipe!

3rds if you'll ship to PA. Lemme know.

PM inbound

I run 2 50' wort chillers..(1 inside the other) and attach them to a Y adapter on my garden hose. I can chill 10gals in under 10 min.

Sorry for the newb question but i've been trying to find mash/sparge water amounts and temps? I just got the ingredients yesterday and am looking forward to making it this weekend. Also, i'm partial to Makers Mark....thoughts on differences between MM and JB? Thanks!