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you know you are a homebrewer when you friends and family know not to ask you why you are brewing more beer

interesting, I just pickled a bunch of beets someone gave me in a 50/50 saison/vinegar solution. Figured this would be the best style for them. also, side note - too much lemon drop and sorachi will make a pine-sol saison. Ask me how I know. Although, in the recipe above, the sorachi wont add...

Well... and the recipe is just plain wrong. That much c150 gets the SRM to +25, it looks brown the only thing that looks good is the flameout and dry hop

eww, gross. what's all that baby poop stuff floating on top?

With the method you are describing, the high IBUs from the IIPA will prevent that portion of the beer from souring very much (if at all). The main method for sour IPAs involves kettle souring or mash souring where you get the beer sour and then kill off all the bugs. It wont evolve over time...

Go with beergolf's linked recipe, he knows what he's doing Definitely steer clear of any saison "recipe" that has "munich" or "cara" anywhere in it. I've learned that I dont even want a bit of vienna clouding my saison yeast character. Anytime you think you need some malt character to balance...

wy1968 flocculates like crazy though. I doubt even with like 50% flaked wheat/oats it would leave you with a hazy beer

i think youre fine with the planned timeline. When you submit it, I doubt itll be carbed, but by the time they open to judge it, itll be in its prime you entering anything else? usually you can do 1 per substyle up to like 10 entries or something edit: also, keep in mind that for competitions...

- you mashed too high for this style. depending on the accuracy/calibration of your thermometer, it could be even higher - 1/2 cup dme, 2 cups water is not standard for a 5gal batch starter, its dependant on your yeast health and goes by volume of the starter, not ratio of water to dme - what...

Maltodextrine is PARTIALLY fermentable. So it will add a bit ot the abv, but is mostly used to boost body and some sweetness Lactose is NOT fermentable. It wont contribute to abv, only raise the target OG and FG by 0.008/lb per 5gal batch if I remember right. It contribute more to sweetness and...

I'll PM you my secret if you ask real nice

I just got smashed at every port and gritted my teeth for $8 buds on the ship. I mean you're already paying a decent amount for the cruise, might as well just bear with it IMO Now, getting other things aboard the ship, thats where things get interesting. Especially if it has to go through customs

There are a number of sour stouts/porters out there. IMO, easiest way to do it would be to make a porter like normal, and pitch dregs from sour beers into it. Easy peasy

You cant really go wrong, IMO, 3711 is a great yeast for blending. But it is also great for use as a sort of secondary yeast to help supplement anticipated lacking characteristics (like attenuation and body) in beers where its fruity character wont be out of place. I feel it can be a bit...

I think a pungent beer like Lunch is gonna be on the order of dry hopping +1oz/gal It should give you an idea of the nuances between the various hops though. Im guessing the citra and galaxy ones will be among the most pungent

Definitely try a ferulic rest if you equipment is capable of it. This step creates a lot fo compounds that hefe, and some belgian, yeasts turn into those characteristic esters/phenols

I wish a was a dinosaur...

it gets pretty dry, though not ridiculous like wy3711. Depending on your grain bill and mash, I think it could easily get below 1.000 starting from 1.037

thats about where i try to start. though during the summer, i pitch everything at like 62F/17C since thats where my chest freezer ferm chamber is usually set. my warm summer tap water cant get it cold enough the day of brewing, so i let it sit there overnight