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What are these pills?

Bump this thread!! Any hints/learnings? I am planning to brew a saison with a lactobacillus kettle sour process and then add Seabuckthorn in secondary aprox. 4 weeks after brewing and 8 weeks before bottling. I will be adding brett as well so want to brett to have time to develop their flavour...

Very interesting thread. I am thinking of doing a saison with rose water and was searching for learnings from fellow brewers. I want a very subtle aroma, hoping people would tell its floral without knowing exactly it is rose. I am wondering if rose water is too "soapy". Also thinking of adding...

Did anyone tried a similar grain bill but using aroma hops to add more complex flavour? or anyone tried to do a sour Pale Ale but using acid malt and a bit of lactic acid at bottling instead of sourmash technique? thanks for your input. PLanning to brew this beer or something along this way...

Finally used Nugget for bittering 1 oz Sorachi Ace 2 oz Nelson Sauvin 1 oz Centenniel for flavouring Centennial and Simcoe for aromas at flameout Simcoe and Amarillo dry hopping Complex hops schedule... we'll see

I was thinking nugget for bittering centennial and topaz for flavouring amarillo and simcoe for aromas what do you think?

Cheers fellow brewers, :rockin: Tomorrow I am brewing a Rye IPA. I want it on the lighter side; more like a bold pale ale, so in the lower range of IPA. I was thinking about 50 IBU. Not too hoppy, mellow bitterness, nice aromas to complete the maltiness of the grain bill. I am curious to...

Hi Tiber ad other folks wo brewed is one, We'll be brewing a kolsch next weekend and I am currently planning the brew. Your recipe seems very interesting. We are aiming for a super easy drinking beer, around 5%. We would like however to have a very subtil touch of smokiness in there to add...

I am also brewing this one. It's been in primary for 6 days and everything looks great. It smells great out of the airlock! fermentation slowed down obviously but there is still activity going on. I aimed for 15 gallons at 1.049 OG and got spot on for the OG and then I realized I only had 13...

Thaks Bolus. I am dfnitey aiming for a very dry version not a sweet riesling type of drink. I understand you get more of the vinous caractere and not the grapde juice. Thanks

Hi there, Looking for a basic Saison recipe and came across this "eternal" thread!!! going on since 2011 - must be great !! I want to try adding rieslig grapes to a saison so I am looking at a very basic recipe without too much spices. Wanted to brew the original recipe from the first page of...

HOw did it turned out? Any updates? We are just about to brew a beer with Riesling grapes and we had the exact same idea. A light French saison profile with Lacto in primary to develop sourness and then add the grapes in secondary 6 months down the road for about 1 month... WHat do you think...

Hi i know this thread is old but just wanted to add my two cents. I am a homebrewer and a winemaker as well. I never tried bith together but just about to do so. I would never boil grape must. You do not want to lose the aromatics. I am olanning on adding riesling grapes to secondary, most...

Good day fellow home brewers! Looking into gratzier because i wanted to do a kolsch style beer slightly smoked for summer. How's the smokiness in this brew? I understand it is subjecive but would you describe it as pungent or heavy or on the lighter side? You can get a smoked wheat malt now so i...

Hi, Just about to ferment many 1 gallon of cider to try different blend recipe and i was thinking of apple, carrot ginger. This is an awesome juice when done in the juicer so i was wondering once fermented... Any one can share the final results on their experiment? Thanks

That is a weird replacement recommendation. If you can't roast it yourself go for marris otter or great west. These are pale malts that are a bit more roasted and more flavorful than regular 2-row. Don't worry, your beer will turn out great. Fermentation is key here, i would recommend fermenting...

I followed the recipe but used 80% maris otter and 20% 2-row for the pale malt as the nortwes is not available over here. I used safale us04 for yeast and ended at 1.010. Wondering if the fact that my FG is slightly lower than planned could contribute to the lack of malt flavor. Clues anyone...

So? How is fermentation going? It must be bubbling by now. I find 63 is perfect for pale ale. It gives a nice clean finish product. You'll see quite an improvement in quality if you were fermenting around 78 before... Keep us posted

Just washed yeast for the first time. WL Saison III If you look at the picture you'll see there is not a lot of yeast at the bottom of the jar. It is a 500ml Mason jar. Do you think there is enough yeast to make a healthy starter?

And will use 80% marris otter and 20% 2-row do not have access to great west pale....