Recent content by Joshua1987

I'm looking for a good yeast to brew my first saison. The funkier the better, however I've heard multiple stories of some brews taking 3 months to finish up when ppl used Wyeast 3724...any thoughts? Granted I live in pittsburgh and it's 20 degrees outside now....keeping a beer in the 80s doesn't...

5 gal batch, 6 gal boil 4 lb German Munich 4 lb German Wheat 1 lb CaraMunich Mash @ 154F for 60min Mashout at 170 Hops as above One thing I forgot to mention- I rember I added blueberries as well...either those or the cranberry ended up a little tart, after letting sit for another...

I'm not sure if you want an all grain or extract: Here is Extract version, will convert to AG at your request: -4lb Munich Malt LME -4lb Wheat LME -1 oz German Spalts 60 min -Wyeast 3068 -1 week primary, then rack on top of thawed, formerly frozen cranberries, roughly 4 lb...

MedicineMan- I have made a Cranberry Dunkelweizen in the past, for Thanksgiving as well. It turned out nice, little tart, but the heffe yeast complimented it well.

Yes, .5 oz @ 30 minutes is what i meant. Thanks for the tip, I've read that the strain lends itself to temperature fluctuations and makes the flavors even more unique, any thoughts? Ive been told by some fairly seasoned brewers that it's a pretty resilient yeast and thrives being exposed to...

Thanks so much for the advice.Smoothness is one of the reasons love strisselspalts, really are a nice utility hop.

Thanks, I imagine that if the caramunich is cut to 8 oz then, wouldnt I have to cut the hops to decrease the BU even further? Let me know if i'm confused...right now I'm coming up the .53 BU:GU w/ the recipe as is stated above

Saison Recipe Critique Please- 9 # Pils 2 row 1 # Caramunich 1 #White Wheat .5 oz Strisselspalt 60min .5 oz Czech Saaz 60 min 5 oz Strisselspalt 30min 1 oz Czech Saaz 15 min 2 tsp black pepper 5 min 8 oz inverted sugar 5 min Wyeast 3724 Belgian Saison Sach rest 148...

Need a liitle advice b/c I've read a lot of conflicting info on the topic. I'll go with consensus of these replies though. I have some Cascades growing in my yard, they are reaching about 18" in length. A couple plants have multiple vines growing all around the same lenghth. My question is this...

I rack to secondary for the mere fact it make bottling easier. No Trub in the secondary means I can get essentailly all the beer bottled. I don't know John Palmer says it's not necesarry for most beers. I just find it another simple step that makes life easier.

not a dry yeast, but I like Wyeast 1010, agressive crisp, American Wheat Style (though a little sulphur-ish smelling during primary ferm)

I have a simple wheat beer bubbling away right now in the primary, used Wyeast 1010...was considering adding some fresh basil leaves to the secondary in a few days .once I rack it. I have done something similar w/ int leaves before in a Kolsch and it added some nice notes to cold beers. Any...