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I've used that much CaraPils in an amber, back before I knew much of anything. It turned out okay. I think, for some reason, that it gave me heartburn. That's about all I noticed, though. Well, that, and a big mouthfeel. In a Rye IPA, I don't think flavor or sweetness will be the problem; it...

Looks good to me, and I love hoppy wheat beers. I might move the Citra in the boil to 20min and 10min additions, but that's more of a personal taste thing. It may drop the IBUs too low for what you're looking for, though. I am, however, beginning to decide that mid-boil additions of hops bring a...

Yeah, 3711 will finish pretty low. It's a beast. Pacific Jade supposedly has a lemon/pepper sort of character, if you want to try that. In fact, I may have to try a PJ/Nelson saison in the future. That sounds like a decent combo.

Good catch. I actually checked my records, and I did an amber this past summer that was about the same size that used 3oz. It was good, but I think even that gave a little more peat than I want here. I'll probably pull it back to 1oz, which hardly seems worth it, but it'll make a good experiment...

So I'm thinking of doing an Irish Red, and was looking for some feedback. I'm using WLP013, mostly because it's my "house" English yeast, and it's cool in my fermentation room now, so any big esters should be suppressed. Most of the information I've found is either folks who haven't tried it...

The only thing I would say is that the 15 min and 10 min additions seem a little redundant, since five minutes in the middle of the boil shouldn't make that much difference. I'd take the 10min hops and move them closer to flameout, and adjust the bittering IBUs accordingly, if you think it's...

I personally love 3711. Gives a little chewy chalkiness, which keeps body despite big attenuation, and I always get a tangy zip in the finish, which is refreshing. It might be more muted in the spicy phenols when compared to Dupont, but it's definitely a yeast with some character, too. Just...

Brewed this last night. Went about as planned. Got an OG of 1.034, and the color might be a little dark. The home-toasted wheat malt is probably darker than 50. I'm still working on figuring that out.

I'm thinking of doing a red IPA, using El Dorado and Galaxy. Any thoughts on the combination? I'm fairly familiar with what Galaxy brings. Would El Dorado work with it, or would that be too cloyingly fruity? Would backing that up with some piney Simcoe maybe balance it out? I'm sort of...

I've had some success with 3711 in a wit. I always seem to get a little bit of a tart finish with it, which goes pretty well with the rest of a wit. Maybe keep the fermentation temperature down to only slightly-crazy-high levels, if you're worried about it becoming too saison-y.

Hops? I always thought it was the malt that did the trick. My wife always mixes up malted milks for that issue. Though maybe the whole "IPAs give you manboobs" hormone thing has something to do with it. Which makes me think: What about a milk stout? Lots of malt, lots of hops, and an awesome...

I've been told that, if you want high ABV tolerance, 1272 is definitely a good way to go. Super tolerant yeast. And I imagine even moreso on a yeast cake.

Look up some Kentucky Common recipes (not the sour kind, unless that's your thing). The German immigrant brewers had similar water issues, and managed to make easy-drinking beers that weren't too overpowered by the dark malts necessary for pH adjustment.

I sure did. (See the picture I added to the original post.) It's a rather odd alchemy - when you put them together, the herbal flavor goes to make the chicken taste more like chicken, and the beer tastes more like just a good saison.

This is a beer I brewed for pairing with buffalo wings. Perfect for big parties, gameday, or even every day. This was a 1 gallon experimental batch, so adjust amounts accordingly. The herb additions seem about right for me, but I would recommend rounding down, if you find your calculations for...

Well, it's ready. And, if I do say so myself, this one turned out really well. Floral/earthy hops with thyme in the aroma, along with the spicy saison character. Flavor starts with that earthy, spicy saison nip, through a sage/rosemary note, rounding into a bready malt character with some...

I wouldn't call 3711 "funky," but it's the yeast that's given me the most spicy character in a saison. I think Amarillo/Saaz would probably go pretty well with that. Don't be afraid to keep it warm. I tossed my last batch in my insulated garage, so the temp was warm, but fairly stable. It got...

It could go lower than 1.003 (I've seen 1.001!), but you're probably right thinking it's a pellicle. Let us know how it turns out!

Is the gravity stable? That looks a little like slow fermentation, chugging away at the last few points, rather than a full-on pellicle. That's just what the picture looks like to me, though.

Given the light grains, maybe the acid malt is for mash pH adjustment, with maybe a little extra for just a hint of tartness to play with the sweet pilsner and the hops. I'd do the math on the pH to figure out the acid malt addition. 10% seems high, but it might work.