Search results

PPS...I also dropped the maris otter to 4.5# and added 1# of sugar and will be mashing at 148 F in the hopes of finishing dry

Whoops I'm also using citra instead of calypso

I was just wondering if you ever got around to brewing this recipe? I had previously made an IPA with 6 oz of honey malt and maris otter as the base malt. It also had a BU:GU ratio of about 1 and dropped it to 1.011 but the final product was WAY too sweet for my taste and I usually like malty...

Just wanted to post an update on the batch. I decided to let it sit for another week at warm temps to see if I could drop the gravity any lower and it actually dropped down to 1.006 (which makes me all jolly inside, never made a 10.5% beer before). Right now i've got the bad boy lagering and...

I used a pound of simple sugar in the boil. I actually wanted to add it staggered during fermentation but adding it during fermentation made me realize that i should probably cut down on my boil volume to account for the added liquids that the sugars would have been mixed with. Then I'd probably...

I have a question regarding a batch i brewed up on 02/24/14. I brewed a Golden Strong Ale recipe that was mashed at 147 for 2.5 hours, purposely underpitched (still made a starter) and lightly aerated. I started fermentation at 62 F and let it rise naturally to 74 F. I have also read in...

I've been brewing for about 3 years now and have mostly stuck to using english and belgian yeast, but have always heard great things about the White labs California Ale yeast strain. Well I am completely blown away by the attenuation of these little guys. I made a modest cream ale with an OG...

Yeah I guess it's not the end of the world, just a bit of a perfectionist :D I guess it falls more squarely into the extra special bitter category now, minus the topaz hops lol

On second thought I also changed my mashtun this brew session to have a false bottom instead of a mesh tube, I seem to have much less dead space in my mashtun now. I just went back and measured how much extra wort I had, which happened to be almost exactly one gallon, I uped my recipe by a...

Okay, so I just got through brewing this recipe right now, but my OG came out waaaaay short. I was shooting for 1.063 with 75% efficiency but only ended up with 1.052. During the brew session everything went fairly smoothly, I mashed in a degree hotter than I had wanted but just left the cooler...

I agree that the original ibu I had planned is too low, I think I'm gonna up it to around 40 ibu. I also like your idea to dry hop the beer, the entire batch is pretty much an experiment, might as well keep it going lol

Thanks for the replies guys! I actually was a little worried that it would end up a little over sweet, I do want it to have a little sweetness but while still being balanced by the hops. What do you think is the best BU:GU ratio a slightly malt forward beer that is balanced overall?

Hey everyone, Had a few lbs of malt and some hops hanging around, so I've decided to throw them together for fun. Tell me what you would classify this beer as and whether you think it would work out. 5 gallon batch, 1.063 OG 27 IBU 8.50 lbs Maris Otter 2.00 lbs Vienna Malt 0.50 lbs...

Okay upon second thought and a little more research I'm going to switch the yeast to either california or thames valley yeast. I was thinking about the french saison strain because it is supposed to synergize with spices well but I wasn't aware of just how attenuative that strain really is and...

Thanks! I was reading that alot of the spice character seems to vanish through fermentation and so adding some more during secondary might be a good idea. Maybe I'll add another tsp, I'm pretty scared of over spicing this brew lol

Hey, I know this is an ancient post already but I was just curious if you ever got around to brewing this beer? I've been thinking of making a pumpkin saison for quite some time now too and have been wondering what the results might be with wyeast 3711.

Anyone care to help a fellow brewer? :(

I just wanted to report on my experience with this strain. About 6 months ago I brewed an IPA that reached 80% attenuation with wlp007. I did a single infusion mash at 149 F for 75 mins and a mash out at 168 F. The fermentation temp schedule was 65 F for 2 days, 68 for another 2 and then 70 once...

What temp schedule did you use during fermentation if you don't mind me asking?

Hey guys I was planning on brewing my first ever pumpkin ale this year, but reading around has made me really paranoid about the spice additions. I'm planning on making it a fairly heavy/boozy beer (a true harvest beer) so I feel like i should probably compensate with a little more spice than...