Search results

Today was bottling day. The yucca aroma and flavor is still going strong. It's drinkable, but a little much. I'm thinking next time, I use - 1oz/gal. (pre-rinse weight) of fresh yucca petals at flame out And back it up with a light late addition of earthy, floral, Noble-ish hops. That might...

Those people are crazy. Peated malt is awesome, and having it last in the grist at 2.5% is a fine way to experiment with it. It does have a tendency to add a character that many palates register as additional hop bitterness, so you may want to adjust your IBUs accordingly. I wouldn't go too...

^^^ This. Belgian Pilsner + Wheat, plus hops and saison yeast.

Yucca beer is in the secondary. It's... interesting. The aroma is spicy/earthy with a weird vegetal floral thing. The flavor's a little sweeter to go with the vegetal/floral character. It'll be interesting to see how it turns out when it's carbed, conditioned, and cold. I'm thinking a second...

Excellent! Let us know how it turns out!

I just brewed a Kolsch with yucca blossom petals. The yeasties are still working their magic, but I have high hopes. That's about as crazy as I've ever gotten. I am, however, building up a sourdough starter that I cultured off some cheese in my refrigerator, which I'll try to make alcohol...

A local brewery down here did a SMaSH using Hallertau Blanc. To me, it smelled like the guy who always ends up standing right behind my right shoulder during a rock concert, and proceeds to make me smell like him, too, if you get my drift. I'd sum it up as Noble meets Cascade with a little...

Like quick oats, they're probably already all converted, so you should just be able to toss it in the mash. Rice hulls will be your friends. I have absolutely no idea what sort of sugars you should expect. Once again, maybe look at the quick oats numbers to get a decent guess on the OG you might...

Your grist looks good. (No Munich. Never Munich. That's an Alt, people.) (Sorry. Pet peeve.) I know the IBUs are within range, but I always like a little more bitterness, either from the hops or the roast, in an Irish Red. That's a personal taste thing, though. S-04 looks like it should be fine.

Good point. I'll probably just let this one ride. There are some places at a higher elevation where the yuccas are a week or two behind. Maybe I'll harvest some of them and try a second batch with a light dry hop to support the yucca's hop-like characteristics.

I brewed this last night. The 5 minute batch smelled amazing - earthy, floral, spicy - for about 3-4 minutes. Then, I couldn't smell it without sticking my nose down in the kettle. It's a good thing I saved twice as much for FO, though it never had the aroma that the full-boil add gave off. I...

I guess you could possibly make a quasi-crystal in a microwave, but temp control is going to take a TON of trial and error.

Wow. The home-toasting of some of the grist really rounded this beer out. It's a solid session beer, and it's not as nearly as thin or one-note as the first attempt. I may try a dry-hop next time to really bump things up. Definitely a keeper.

Wow. That's awesome! Thanks! Those are some pretty small amounts, especially to divide by 5 for an experimental gallon batch. I'll have to work a while on figuring out the best way to measure and dose. A couple leaves and a couple sprigs seems like it might be pretty close, though.

My first St. Lupulin of the season. Probably my most anticipated commercial beer of the year.

Some time back, inspired by an Epic Brewing beer, I brewed a saison with sage. Through sheer luck, I managed to not add so much sage that it was undrinkable, but it was definitely sage-y. Not my best result, but it was okay. It was 0.1 oz in a gallon, added at 10 min. Then I drank a bottle...

I've brewed this with Belle Saison and, I think, WLP565 as well. It could just be that I had better temp control, but the 3724 seemed to give more of the typical earthy/peppery saison profile than the others. I also notice kind of a tart twang with it, as well. The Brett C character tends to...

For a couple weeks every year, in the prairies and the deserts, yuccas blossom with stalks of white flowers. Growing up, my brothers and I would pluck the petals and eat them, mostly because they were edible. The petals have a really mild, earthy spiciness, which I've long thought might work in...

Got my first medal with this one.

If you already like single malts, you could probably get away with adding more peated malt, maybe even all the way up to 8 oz like your C120 and Chocolate Malt.