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Brulosophy has done some fermentation temp tests with saflager 34/70 that suggest you could get away with fermenting it at up to 70°, so you could always try that.

Brewed a munich/spalt SMASH

Barleywine and a mild today. It's my first partigyle attempt.

I'm in the process of brewing a barleywine/mild partigyle.

Got grains and yeast for a barleywine/mild partigyle.

Just got some of this, planning on making something along the lines of a mild with it

Brewed a dipa with a buddy of mine.

It's been going since 12/22/15, so just shy of 4 months. I wasn't expecting it to be ready yet, but I figured I'd give it a try to see how it's coming along.

I brewed a 1 gallon batch of sour beer using the dregs from a bottle of crooked stave progenitor and a pound of wheat DME back in December. I took a small sample of the beer (~5ml) to taste and while it tasted good, it had a slightly cheesy aroma that increased as the beer sat in a glass. I'm...

I brewed a bitter today using some homemade invert #2. The recipe was: 5.5 lbs maris otter 0.5 lbs dark Crystal 0.5 lbs invert #2 (end of the boil) 0.5 oz EKG and 0.33 oz challenger at 60 min 0.66 oz EKG at 10 min 0.33 oz challenger at 5 min 0.67 oz EKG at flameout 0.67 oz EKG and 0.34 oz...

I'm brewing an ordinary bitter using some homemade invert #2 on Saturday

Brewed a German ale. It was going to be a light Munich/hallertau mittelfrih smash but the lhbs didn't have enough so I had to improvise a bit. 7lbs Vienna 2.5 lbs light Munich 1 lb dark Munich 1oz hallertau mf fwh 1oz @ 20min

Made a starter from some US05 slurry I had in the fridge

The big issue they seem to have is with commercial versions. Would it be any better if I kegged the beer with priming sugar/dry hops/fining agents, allowed the beer to carbonate naturally, then dispensed using beer gas? I figure that would alleviate the concern about the beer being "alive".

Where does beer gas/nitro fit in all of this?

Does anyone have any experience with using these hops in Belgian beers, specifically tripels or golden strong ales? I've been thinking of doing a Belgian take on a bock or strong pilsner that would be a strong pale beer made from German ingredients using Belgian yeast.

I'm starting a pale ale in a few hours and might do something else on Sunday if I find the time.

I'll also be posting tasting notes when I get around to sitting down and doing some detailed analysis.

I split the sour up into 3 different batches: 2 gallons got 3lbs apricot puree, 2 gallons got 1 oz amarillo and 1 oz citra dry hops and I added the bottle dregs from Avery 22 (brett drie) to the last gallon. The base beer was fairly sour (somewhere between lemonade and OJ) and had a tropical...

I'm just curious, what would you propose as an alternative?