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My last batch went from kettle to bottle in 21 days, and I took my time with it. You can definitely turn it quicker, especially if you don't use the Brett.

My go-to spring beer is a wit base fermented with a saison yeast. I bug it up with some Brett c instead of using orange peel, but that's optional. My last batch used 3711, and finished down at 1.001 (not much for the bugs to chew on there). I found that serving temp and conditioning affected...

Also, safe water. Like every other time in history. I figure this scenario is more about picking up the pieces and rebuilding some semblance of civilization, rather than being in the middle of the mess. And what's more civilized than making beer?

Just put it in secondary. The sample I tasted didn't have the bitterness I expected, considering the stuff I'd read on PoR. It was still really good. I don't know if I'm personally a fan of the Galaxy aroma, but the flavor is really good. Maybe leave it out of the dry hop next time, and only use...

A bacon-back!

Rauchmalt + Melanoidin, in maybe a 5:1 ratio. If you want bacon in your beer, you might as well make a beer that backs up the bacon flavor.

My bunker is going to be on a working grain farm. :)

I had one of Comrade's wet hop IPAs a while back. SO good.

La Cumbre's Tres Padres Tripel followed up with Mother Road's Lost Highway Black IPA. Great choices and order when it came to flavor. Maybe not so great when it comes to the fact that I need to make lunches for the kids' school tomorrow.

I'm sort of on this kick where I like the idea of balancing big, modern, fruity hops with spicier, old-school hops. Does anyone want to talk me out of that?

If you want IBUs, You could move a just a little of your flavor/aroma hops to the 20-30 minute range, which should add more bitterness and flavor, and and put most of the rest after FO. Best of luck. I've decided White IPAs are really hard to do well.

All right. I brewed this last night, so this is more for archival purposes. I wanted to play with some of the Aussie hops that the LHBS had, so I bought some Pride of Ringwood and Galaxy, and went to town on a gallon batch. Bonus: After doing some research on St. Lupulin, I may be close to...

I'm not seeing how your yeast finishes that high, especially with that much corn sugar. Could be an alcohol tolerance issue built into the program - maybe some folks who have played with US-05 more can speak more to its tolerance.

I tried a beer someone made that they used tea in. It was okay, but remember, tea is supposed to give a ton of flavor even when you only steep a little bit of it. Use it sparingly.

I sent my brother a bottle of an Amber that I way over-peated, and he didn't even register the smoke/peat/whatever. His palate recognized it as bitterness, like it was an IPA. I think if you're going to have a lot of hops, you can use a little extra. If you're not, back off and use it rather...

Would FWH give you the lower harshness for the bittering hops?

Try looking up info on Kvass - bread beer.

Doppelbock. The monks who first brewed didn't eat for the 40 days or Lent, and only drank beer for that time. (And maybe water later on.)

All righty. Torrified wheat is out. I was actually trying to double-down on the wheat character with it, but I'm not sure it would do a whole lot of that. I'll try out the home-toasted wheat option for that. Now, we're down to Vienna and Wheat, honey, and 4oz of the CaraVienne, and 8oz of...

I'd drink it. Probably need a lot of rice hulls, of course. Actually, 35 IBUs is in-style for a saison. I say go for it.