Recent content by zachattack698

5 oz cara pils 8 oz flaked oats 1 lb 7 oz red wheat 2 lb 13 oz white wheat 5 lb 8 oz pale malt .5 oz perle 60 min Fresh orange zest 2 min 2 oz amarillo 0 min WLP644 Brett Brux Trois with oranges,clementines,or tangerines added at primary havent decided 100% on which one ill add...

So I dropped out the Caramunich Malt, its down to 4.1 srm anything I can add to get that a little darker? Also if I got rid of the tettnang and instead used 1 oz cascade for 60 mins instead would that work?

Looking to brew up a 100% brett saison. For secondary was going to transfer it onto some fruit of some sort. Question is will there be plenty of brett left in the beer to do anything with the fruit once i transfer? Or should i just add whichever fruit i decide to use into primary? Heres the...

heres my recipe 16 lbs Pale Malt 2 Row US 1.5 lbs Chocolate Malt 1.5 lbs Roasted Barley 1.5 lbs Oats, Flaked 1 lb Caramel/Crystal 120L 1 lb Carafa Special lll 1.5 oz Nugget 13% 60 min 1.25 oz Willamette 5% 25 min 2 oz Willamette 5% 10 min 2.5 oz Bittersweet Chocolate 15 mins 1.5...

9.5 lbs Pale Malt 2.5 lbs White Wheat Malt 1 lb Munich Malt 10L 1 lb Caramel/Crystal Malt 40L .5 lbs Cara-Pils .70 oz Simcoe First Wort .50 oz Amarillo 20 min .50 oz Cascade 20 min .50 oz Amarillo 15 min .50 oz Cascade 15 min .50 oz Amarillo 5 min .50 oz Cascade 5 min 1 oz...

Was not aware of this and I believe this was my error after using a calculator I've come to find out my beer is actually at 1.0065 which is perfect! Thanks for all your help everyone!

1.055

Yup I am I made sure to check and calibrate it this morning read a perfect 1.000 with water.

I mashed low on this beer 148 for 75 minutes I believe.

Using French saison yeast. Don't think I'm mashing to high as I have a few thermometers that I use to check temps to be safe. I even added yeast nutrients with 10 mins left in the boil. Also the basement I have it in is normally a solid 70 degrees at all times.

So I've done a bunch of all grain batches some ive done starters for and others I haven't but every time even if I use a starter it seems to stop fermenting around 1.025-1.020. I'm currently fermenting a dark saison looking for around 1.007 and it seems to be once again stuck at 1.020ish again...

Would it be ok to just dry hop with more sterling hops?

Brewed a dark saison the other day using this recipe 8 lbs 8 oz Pilsner 2 row 1 lb wheat flaked 8 oz pale chocolate malt 8 oz honey malt 8 oz carafa 1 4 oz roasted barley .8 oz Sterling 60 mins .2 oz sterling 10 mins 1 oz sterling 0 mins French Saison yeast. My only question...

cool so ferment for 4-6 weeks then add the fruit and age till november? I think that is looking like the best idea.

if I was to use all brett and use WLP644 (currently doing an IPA with all WLP644) When would I add the fruit??