Recent content by peregrinebio

I believe Bierwerks in Woodland Park makes a Manitou pale ale using spring water from there. Give it a try. I don't recall noticing the water profile in the beer, but I'm not sure my palate is that refined.

Yeah I wish I had a beer fridge to do that. The best I can do is whatever my basement temps are. It's not too bad right now, 50s, but gets up into the 60s in the summer. Listening to the comments I think patience is the key here. I'll probably check the gravity again in a few weeks. I just...

So back in October I brewed 10g of a Belgian Golden Ale. I split the batch and did a 100% Brett ferment with Brett Trois. That half is already in the bottle and tastes great. I fermented the other half of the batch with the Duvel strain and after 2.5 weeks the FG was down to 1.011 and I...

I've made a similar BGSA a few times. It has always come out pretty tasty and just won me my first gold medal! My first thought is maybe you're raising the temp up too high. The highest I take WLP570 is 74deg. Too hot of a ferment could produce unwanted phenols that would explain the plastic...

If you've been soaking your oak cubes (not chips) in bourbon, I'd strain off the bourbon and only add the cubes. Then just periodically taste the beer until it hits your desired oakiness/bourboness. It's going to take a couple of months for those flavors to come out in your beer regardless of...

I haven't had the Fullers ESB, sounds like I need to try it. But looking at recipes for it, it uses EKGs. I see your in Richmond. Have you had a chance to try Alewerks Caledonia that came out this fall. It has great English hop character. And at 4.5% you can kick quite a few back! My jubelale...

Check out this Deschutes recipe for their Jubelale. It's an old one right from the brewery. I don't think the current Jubelale tastes the same, but I've made this recipe a few times (got one fermenting now) and I describe it to friends as an English Black IPA. I think it really is an English...

Bierhaus is right, it isn't a laughing matter. If you don't catch it early it can be a lifetime chronic disease. A coworker just went through a year of chemo-like therapy because he didn't catch it early. I've been lucky and never had it, but working as a medic with the National Guard in Lyme...

I don't know but it's a good question. I've brewed the Pliny the Elder clone and it has a double dry hop. Maybe it doesn't just dissipate, but the complexity of the dry hop changes over time. It would be cool to split up a batch, do an early dry hop, a late dry hop, and one with both.

Pellet hops. As it is you lose a lot of beer to the hops. With whole hops you'd probably lose close to a gallon:eek: Can't speak to Nottingham. Recipe calls for California Ale yeast.

Yep, it's outstanding and IMO spot on. Although there is one error. It is missing a dry hop addition. The 1st dry hop addition of 1oz each Columbus/Simcoe/Centennial is for 12-14 days. Then there is a 2nd dry hop addition of 0.25oz of Columbus/Simcoe/Centennial the last 5 days. Also my mash...

Thanks Phenry. Question, does Colette actually use American hops or are you just experimenting?

Hi All, My FIL is getting remarried this summer. His favorite style is saisons. He loves Le Merle. SWMBO and I are planning to brew a keg or 2 for his reception. We plan on brewing a couple of test batches next month and are starting to think about recipes. I've brewed Jamil's saison recipe...

Hey Drummer, I think the body of experience on this forum with long primaries would convince you that this isn't the problem :) I agree with others that fermentation temp can be a problem, although living in San Fran I imagine you can hold things pretty constant. But I second the...

Meant to update this thread a while ago. This technique was successful. I was able to take her all the way down to 1.020!!! I'd definitely recommend this method for stuck fermentations on big beers. I guess insanity sometimes pays off:D Although, it really wasn't the same thing.