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Just added my dry hops after about 18 days primary, absolutely amazing recipe. The bitterness is very subtle to me but the flavor is just dense citrusy passionfruit hops. Really nice job on this recipe OP. I'll be adding a fresh ounce of keg hops in a week and then re-brewing ASAP with a...

Here is mine a bit more than 5 months. Think I'll rebrew this soon to have it ready for next year. The 5 month one I had was quite good - the hops have faded and the alcohol is well hidden, its really getting quite delicious.

I thought about this last night as I was sipping some of this beer and it isn't a great idea. The flavor is already very complex and full and I cant imagine a peppery spice adding anything positive to this particular stout. On the other hand, I added a very small amount (mL's) of bourbon to my...

Maybe I used coffee that was too bright, I think it was Costa Rican (lightly roasted and pretty acidic) but it was very good quality and freshly roasted. Next time I would use 1.5 oz of grounds with an espresso or french roast. Maybe Sumatra as others here have used.

Just an update if anyone is considering making this, DO IT! Brewed this May 29 so I'm a bit more than 3 months out and its unbelievably good. The body is so thick and the aroma is just unreal. The keg is almost gone already but I have 20 bottles to store for awhile, thankfully. This is...

I brewed this on July 4, primary for 10 days, then secondary for about 5 weeks. Just tapped it the other day and I am surprised how coffee-forward it is. Not so much bitter but intensely coffee-flavored. I only used 2 ounces of fresh ground coffee and didnt even bother with the cold brewed. I...

After 3 weeks in primary I racked it to a keg to age for a bit. The hydro sample was amazing, like bittersweet chocolate hop syrup. I think it was at 1.035, so about 9.8%. Again thanks for the recipe, it's fantastic!

brewed since January: +5 citra IPA +5 oatmeal stout +5 hefe +5 ruination clone +5 saison +5 wry smile +5 BVIP +5 belgian wit +5 RIS = 17,996

Just a quick question since this is my first time with wild yeast :cross: I brewed a standard saison (1.060) back in early March and stole a gallon of it pre-fermentation. I finally checked on it last night after about 3 months with JP dregs and it had a really nice bubbly pellicle and the...

Thanks for the recipe! Enjoyed the 90 minute boil in the 95 degree nyc heat. Into the fermenter at 1.110 and looking forward to it for the fall/winter. Any updates from anyone else who made this recently?

Denny - just wanted to say thank you for the recipes. I brewed both the Wry Smile and BVIP for a graduation party this past weekend and both were a huge hit. The IPA was gone in an hour, the BVIP in about 2. Some very happy drinkers that night so many thanks for the recipes!