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I currently have a CAP in my chest freezer, and it will be there for a while. Thought this would be a great chance to try out a saison yeast at room temp. I have two simple recipes (below). Let me know which one you like and what might be wrong with either. Planning on brewing one in about two...

Just a thought, what would you expect a standard NEBA recipe to end up tasting like brewed as a lager (yeast & temp)?

@jabbot Thanks! I just checked the line and it is 3/16". My bad. After looking at that table from the second link, I think I overshot the pressure and should have had it at 16 - 18psi. If the beer is indeed overcarbonated now, do I need to shake, bleed pressure, repeat? or can I just reduce the...

Hey all, I would greatly appreciate some advice here. I just got a 5gal corny keg and am force carbing for the first time. The coldest that I am able to get the beer in my keg down to is 52' F. I am trying to carb an IPA. Beersmith tells me to have the pressure at ~20psi @ ~52' F. It has...

@kingwood-kid Very interesting, do you have a favourite/go-to recipe that you'd recommend to try this idea out?

Right on, I think you've talked me down off the ledge here. :) I'll go with 8oz C80 and 4oz C120. Beersmith says mashing at 153 will get me an OG of 1.063 and an FG of 1.014, so I think that sounds good. When it comes to fermentation temp, this is where I am a little stuck. My only option...

@bobbrews, thanks a million for taking the time to help me out here. It is greatly appreciated. Let me revise my stated goals. After reading a bit more about reference styles, I believe that what I am trying for is closer to an English IPA than an American one. I am not shooting for an overly...

Thanks for your input guys! So based on your recommendations, I think I'll use 0.5 pounds of C120, instead of a full pound, making the total crystal 12% of the grist. I'll push the 10min simcoe addition back to 15min and keep the 5min addition. @gpack Thanks, I will definitely try simcoe as...

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Hey guys, First time attempting to put a recipe together from scratch. I am trying to achieve a very deep amber/red IPA, with IBUs between 65 and 75 that is quite balanced with hops to malt flavours, 6.5 - 7.5 ABV. I would really appreciate any help or advice, but I really have two...