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I don't normally sauce the bottles ;) I pick up the 1.5L from beer parties where people bring various commercial beers in them. Anchor X-Mas comes out with them every year. For the bigger ones I have just collected them over the years the same way - attend parties where people are opening them...

You can brew what you want but the emerging consensus on Brut IPA is that it needs to be super clean from a fermentation standpoint. Using a Saison yeast will likely result in phenols that are not appropriate, even in small amounts. However, if that is what you want, go for it.

I do it all the time from 1.5L to 9L. 1.5L is just a bigger bottle. From 3L to 9L you need a bigger cage and a bigger cork though. I usually make my cages from wire and my LHBS carries the larger corks.

Well I received it today so maybe I will add it in day #4 of fermentation. Update: Added Amylo 300 on day #4 of fermentation/

I would drop the Caramel and Melanoiden malts. I don't see why they would be needed. Brown sugar takes a while to mellow out. I would use Turbinado sugar for a straight fermentable or Belgian Candi syrup (dark) for color and gravity.

I read it on the blogs here. Also, I talked with 2 pro brewers about it and that is what they did. Plus, according to Amazon, mine might not arrive until later this week.

That is what I have read about it.

1.048 gravity start of boil. 1.062 OG of beer.

Wheat just for head retention. So now the hop schedule is this: Centennial - 1oz - 75 minutes Whirlpool: Amarillo - 1.5oz Centennial - 1.5oz Citra - 1.5oz Loral Cryro Hops - 1oz (cause that's all I have) Sound reasonable?

Alright. Just started boil. First hop addition in 10 minutes.

Can't be a German beer if it has over 3 grains ;)

You mentioned that your mash tun was full to the brim. Depending in your dimensions (i.e. mash height greater than mash width) your efficiency will suffer. Even with my 20 gallon Blichman super efficient mash tun and false bottom (I get 90-95% efficiency on most beers) I only get about 85% on...

Brewing this tomorrow: For 10 gallons: .25 lbs Acid malt 1 lb Wheat malt 20.5 lbs Pale Malt Mash in and 120 and slowing ramp up to 148 for 60 minutes. Mash out at 168. 1oz Citra for 75 minutes 1oz Loral cryo hops, 1oz Amarillo, and 1oz Citra whirlpool Safale US-05 for primary ferment Add...

Don't use chocolate malt :mad: Has no place in a Doppelbock. The best one I ever brewed was 100% Munich malt.

Honey has always been a slow fermenter for me. It will finish completely but it is S L O W.

Yes. Midnight Wheat or Caraffa III and Dark Candi Syrup-180. I cold steep the dark grains and add the liquid to the boil.

I also add it at packaging.

Sounds like these yeasts could be a good candidate for a Brut IPA.

I brew a dark winter Saison every year. Turns out black as a stout with no roastiness. If you use the right yeast it will be very dry and easy drinking as well, despite being upwards of 8-9% ABV. I also put 1 vanilla bean and 1 cinnamon stick in the secondary for 5 gallons to give a subtle...

In order to make sure it dissolves properly I just remove a small amount of beer into a sanitized container, and the spice in it, then gently stir until it dissolves. Then I add that to the beer.