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I would definitely look to get some bitterness from them. Not sure how to do this, but it I'm sure it is like a bitter hop tea.

I would definitely suggest something sour if you have the capacity to meet your patience. The roeselare yeast would be an easy way to break right in.

I am a big fan of alcohol soaking the spices until the flavor and aroma are right. I would check the other chai tea spice mix recipes here. I believe you need to add something unexpected like pepper to get the right flavor. It is really important to research spice ratios. This has always made...

21 and have brewed over 60 batches. Let me know when you want to start a company

Was there ever a conclusion on this starter?

While 1.004 is low, my last Tripel finished at 1.007 and was great. I used WLP550 as well. I thought it was to style as well. I would just run with this one and takes notes for the future. A little age will round it out as well.

I think you'll have plenty of time for the spices to calm down until this beer will be in season.

http://youtu.be/A3EAJex1RVo I'm not sure who this guy is, maybe he is on here, but this build it awesome. I was skeptical for most of the video until I saw the finished product.

I would also consider a 20-15 minute addition. Do you normally get 78% efficiency?

I would do something like this and forget the mash. The sugar with dry it out.

any word on how this turned out? i'm thinking about brewing something similar

Brew it. What kind of recipe?

70 or 80 with 3711, it'll be dry either way and delicious

If I want some banana character with that size of a yeast cake I ferment at 70* Have you made this roggenbier before? I feel like it might need rice

Sorachi Ace is also very good for lemon flavor. When dry hopped it seems to be very musty, bust as a late addition it taste like limoncello

Anyone want to let me know what they think? This is similar to a recipe that won me second place in a region BJCP comp. Fermentables Ingredient Amount % MCU When UK Pale Ale Malt 12.00 lb 77.4 % 6.8 In Mash/Steeped German Munich Malt 2.00 lb 12.9 % 2.1 In Mash/Steeped US...

I was expecting a boil over, missed target, or propane tank kicking out... I've been drinking a cider that soured for a weeks now as I wait for my saison to carb

what does your berliner weisse recipe look like, if you don't mind. I've been looking to brew one for a while. I've read German Wheat Beer by Eric Warner and would love to brew some thing close to authentic.

If she buys it... then she supports your passion. good man

I've done the same with older hops for bittering