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I’ve got Sterlings that do well in OKC.

I have good luck with a 1-2 lbs (total) of chocolate and black malt cold steeped overnight and added to the last of the boil.

Go ahead and cut them. I’ve lost 3-4ft of bines to a hailstorm and they bounced back. It’s still just mid May.

The 550 is just a guess based upon the description and my tastings at the brewery. I could be totally wrong. I’ve almost exclusively used WY3787 but this should be fruitier. I probably overpitch a good starter and plan on starting at 66 degrees and letting it go as high as it wants. At least...

Salt the rim of the glass!

Table sugar.

That’s just 14% of the OG. I’ve had no problems with more than that before, especially with this complex of a grain bill. Thanks for the feedback.

I was smitten by this over Christmas in Brugse and was hoping to clone this. This beer is more complex than Westmalle. Several local tripels were more complex which was surprising. Information provided states that there are SIX grains used to reach OG 1.081. My thoughts: 10lbs Belgian...

50 plates by gravity!

I’ve got Barbe Rouge and German Amarillo to play with for my summer golden ale and saisons.

Can this be used in an external application, outside a More Beer 7g conical? The internal coil seems like a cleaning nightmare.

I respectfully disagree. The pH adjustment is nice but the steep smooths out the astringency associated with roasted malts. There’s a great article from the brewer at Deschutes that everyone should read.

Cold steep the dark malts. In my opinion that is the key to a great CDA.

Charbay does a hopped whiskey using Racer 5 IPA as a base. It has a night “green” note to it but not what you’d call a traditional hop flavor.

It may pain you, but cut those bull shoots back and select what comes up next. I did my Sterling today.

USA

So, I’ll back the carafa III to 1/2lb. What about moving the centennial to FWH, the 20 min to FO and the FO to 170 hop stand?

I thought that I would post this for you review prior to moving forward. Any thoughts would be appreciated. 12lbs pale malt 2lbs sugar 1lb flaked oats 1/2lb caramunich III 1lb midnight wheat 1lb carafa III special The latter two cold steeped overnight 2oz Centennial @ 60 2oz Cascade @ 20 1oz...

Sterling has worked in OK for me, but none of the Halletauer species do well (which I really want). They really stall when it’s over 95 degrees. A couple of cooler days will wake them up nicely.