Recent content by thisisxxmyIPA

I'm just thinking that if I go too high, the Belgian yeast flavor will be lost...

Hahaha, yeah, the MO is in for more backbone. Wanted to keep the hops American, since the "Belgian" IPA is sort of an American invention anyway. But I love this yeast. I think it will be nice.

Hey guys, Single Infusion light body mash, 5 gal Assume efficiency @ 70% Est EG: 1093 Est IBU: 78 10 lb Pale malt, Belgian 2 lb Maris Otter .25 lb Special B 3 lb table sugar 2 oz Centennial, 60 1 oz Cascade, 30 1 oz Cascade, 15 1 oz Amarillo, 5 2 oz Amarillo, flameout 2 oz...

Howdy, Yeah, I'm going for the latter. It's a nice Imperial Stout recipe with American hops, but just a bit of fruitiness/spicyness from the yeast.

Hi guys! I'd appreciate any pointers! Partial Mash, light body (for more ABV!), 6 gal batch 7.5 lb pale liquid extract 9.25 lb pale malt 1 lb chocolate malt 1 lb roasted barley .75 lb crystal 60L 1.5 oz chinook, 60 min .5 oz chinook, 30 min 1 oz columbus, 15 min 1 oz columbus, 5...

I'm just doing a light body mash ~ 150F, I know that it won't be a light bodied beer. Carapils for head retention and creaminess. Removing the DME and replacing with table sugar. Using Wyeast 3787. Definitely using a starter!

Too thick for the RIS you think? Any suggestions?

Ohhhh good call!! The only belgian thing about this is the yeast, but boy does it provide flavor!!

First recipe, partial mash (light body, no mash out) - Belgian Barleywine 3 lb extra light DME 7.75 lb Belgian Pilsner 2 lb Belgian Pale 1 lb Cara-pils .5 lb Flaked Barley .25 lb Rye malt .25 lb Special B 1 oz Centennial 60 min .75 oz Sterling 45 min .75...

I had it at 85 for two weeks but it didn't do anything after about 5 days.

I made a saison OG -1.081 It has stalled at 1.040; I was using Wyeast 3427. I am going to attempt to finish it up with dry champagne yeast. Is it possible to syphon off some of the partially fermented wort and make a starter using that, or should I do it more traditionally?

Thank you much. Such an interesting fermentation. I have never seen primary end so quickly.

Hi guys, Pitched at 70F, rose to 85 over the course of the next day. Very violent aromatic fermentation. Next day it appeared primary fermentation (or at least the violent krausening stuff) had ended. Now my hydrometer reading is dropping very very slowly day by day. No airlock activity (I...

EXACTLY! Hahahahahahaha!

Yeah, they fit in logically with the other hops I'm using. I think this time I'll do a straight saison, next time I'm adding herbs at flame out.