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Just did a Delerium Tremens clone…next up the Wit IPA.

Every summer I make a belgian wheat IPA with new hop varieties. Last year was Sabro and Moteuka. This year, I ordered some HBC 586 based upon online descriptions alone. I usually combine varieties to create a tropical, poolside refresher. My initial thought was to use Galaxy, but I thought...

Aaaah Henry Weinhard’s!

This turned out great! A solid, malty backbone to balance the hops. The caramel malts were not too much.

After struggling with a Helles using prechilled IC (bucket of ice slurry) upstream to a plate chiller, has anyone used rock salt to lower the prechiller temperature?

I’ve loved Special B in Dubbels/Quads and have always been intrigued with it in other styles. If I’m ever gonna try it in an IPA, what better style than a Red IPA?

The short answer is no. I’m one of those “LODO” guys and have found that a hopstand works well for my purposes.

I am planning on brewing a throwback, rich, malty DIPA for the holidays and was hoping to get your thoughts, especially on the Red-X and caramel malts. The CaraRed was used more for color. My initial thoughts were to use Caramunich I. I am intrigued by the red color but am targeting a deeper...

I have settled into a stable rotation of the best beer for me at the appropriate time, however, I do save two slots for experimentation. Every June I do a Belgian W(it)IPA with whatever new fruity hops are appropriate. This year it was with Sabro and Monteuka. It is wonderful but close to a...

I just went through the same with a 6mo old unit. It is in the garage which routinely gets 90+ degrees in the summer. I reset and cleaned everything and set up a portable fan aimed at the compressor. This solved the problem. I replaced it with a “muffin” fan and have been pouring at 40...

Just finished a wheat IPA with sabro and moteuka! It smells summerlicious!

So, it’s been in the keg a month. It smells heavenly with a nice head, literally the color of the”M” over to the left. The body is a dark purple but the mouthfeel is relatively light. There’s a bit too much bitterness. I don’t know if it’s the magnum or the dried elderberries. The dried...

The Belgian version seems a bit sweeter, less toasty.

After spending a year brewing only Belgian styles, I have been impressed with Belgian Munich malt. My brewcycle is coming up to a slot reserved for an Oktoberfest. I usually use 1/3 pilsener, 1/3 munich, 1/3 dark munich, and have found my interest waning in the last few years. The sweeter...

After finding nothing other than promotional information on this beer, I took a stab at it. 12lbs Belgian pilsener malt 4lbs Belgian Munich malt 0.5lbs Special B 0.5lbs acid malt Mashed at 148 2oz Magnum to bitter to 45IBUs 5gal OG 1.082 WY 3787 2lbs blackberries 1lb raspberries 1lb...

Dogfish Dead Dragons and YumYum collaboration with The Flaming Lips Twas good!

Mine was good but not close enough. As I recall, the oats were a mistake. I’d take those out and put some vienna in it’s place. I’d cut the wheat to 1/2lb and use the malted variety. The Faucett pale was great and true Belgian Munich is better for this than German. I used some Halletauer...

My sterlings have held up like champs in the Oklahoma summers. It has, by far, performed better than any noble-hop derivatives.

Decent production here in OKC. It took 4-5yrs but they produced.