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Do the whole lot with saaz, it will ferment dry so 14% aa is not necessary & do a 4 - 6 oz dry hop. I put 4 oz of oats in mine and left it at 4 degrease celsius @ 12 PSI for 2 months before pouring the first pint and I am yet to taste a better saison! Good luck

grow your own hops and buy bulk grains from elsewhere. Every dollar lost is felt by that guy I bet my ass.

No worries, I'll first wort hop and late addition the hell out of it. FWH 1 oz chinook 20min 1 oz cascade, 1 oz chinook 15min 1 oz cascade, 1 oz chinook 10min 1 oz cascade, 1 oz chinook 05min 1 oz cascade, 1 oz chinook

hey folks, I grew a fair amount of Cascade and Chinook hops this year so I was thinking I might use both in a black ipa, will these hops compliment each other? I'll just ad that when I was in Australia last week I brought back a pound of pride of ringwood and a heap of hops from new zealand to...

niiiiiiiiiiice, i'm brewing that badboy up soon but i'll use the wyeast PC-trapist blend.

I use Fermentis Safale S-O4 for all my english ale, thats 80% of my brewing. Everything else is wyeast.

leave it as it is, 10 gal lasts a while by the time you get to the last keg or box of bottles and the roastyness and hops flavours are fading you will be glad to have left it like that.

Yep no worries use what you got in stock, S0-4 is less fruity and more flocculant, the carared make a nice colour I just used is in a hoppy red ale

use S-04 and replace c-60 with wayermann carared if you can, the hops should turn out nice + keep the dryhop for sure

My hefe wasn't too hefe anymore the yeast dropped out. So I decided to turn the keg on its side and roll it a bit - farking bad idea, I don't know what happened but no more beer will come out.... can someone tell me how to fix this please?!?! cheers in advance

i put 25g of dry orange peel and 1 tbsp of coriander seeds, no detectable flavour but plenty of aroma.

I got 1.065 and its still fermenting, i'll be happy if it goes down to 1.012 but it is an attenuative yeast so should drop lower than that.

with 2 pounds caramel mash on the cool side

https://www.homebrewtalk.com/f12/belgian-stout-326225/ I put the recipe up for review then i brewed it as follows, if you want something more sessionable subtract some base malt and some roasted malts. only been a week in the fermenter but all is going well and the smell is amazing.

use 1028 instead

well how did it turn out?!?!?!!?

nice sounds interesting, do you sparge over the black malt because you don't want the roastyness? I'm targeting a roasty bitter belgian vibe in this one, one question for you Mr. Double D what do you think for this one bottle or keg? Ps I live in quebec not far from unibroue, la fin du monde...

Any input, changes, comments or insults would be appreciated on my first belgian stout. 76% 12 lbs Gambrinus ESB Pale 6% 1 lbs Weyermann Wheat Malt 6% 1 lbs Flaked Barley 4% 10 oz Carafa Special III 4% 10 oz Chocolate Malt (Thomas Fawcett) 2% 6 oz Black Malt (Thomas Fawcett) 2%...

Thanks for the input guys, I think based on that i'll be going with the perlick taps straight off the bat. cheers

Hey people i'm about to order my kegerator kit and there is an option for upgrading to pearlick faucets from standard chrome faucets, is this worth it? What advantages would I have if any? cheers