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I have a Saison that was fermented with 670 at an ambient temp in the mid 60s. So, maybe high 60s low 70s actual fermentation temperature. It went from 1.055 to .998 in 5 days at those temperatures and it came out great. This was without a starter, too. I wouldn't worry about pushing that strain...

+5.5 gallons of Saison = 17782.5

If you have the time, might not be a bad idea to take a trip up to Baltimore and check out of Love and Regret, which is more or less the home base for Stillwater Artisanal

I've shared this elsewhere, but I'm drinking a hoppy beer with Pils as the base right now and it's tasting pretty good. Might be worth a try for anyone that is considering it. 6 gallon recipe 7.5lbs Pils 2lbs White Wheat Malt 1lb Munich 1lb Flaked Oats .5oz Horizon @ 60 3oz Centennial 30...

Thanks for the link. I have a hook up on the Cargill malts locally that's in the same balk park price wise, so I'll probably stick with that. Was just curious. I brewed a beer recently that pulled some inspiration from Tired Hands that I'm pretty happy with. Might be of interest to folks...

Where are you getting the CMC malts from, Coff? I can't seem to find it anywhere online and my LHBS doesn't carry it.

While it's true that one of the uses of Gypsum is to control mash ph, this isn't the only reason you would want to use it. Water hardness affects your perception of flavors in beer and is a tool that you can use to manipulate the finished beer to your preference. For flavor purposes, it doesn't...

There's an episode of Basic Brewing Radio from last year that's worth checking out. If I remember correctly, they added varying amounts of gypsum to the same batch at bottling so that the gypsum would be the only variable. Doesn't look like I can link you directly to the episode, but it's called...

I'm not entirely sure myself, to be honest. I'm fairly new to brewing with bugs. I'm definitely interested in trading some down the road, though. I'm planning on letting the gallon with the Bug County go for at least 6 months, but when I have something to send I'll let you know and we can work...

Belgian Blonde with what I believe to be a Brett Pelicle. I got a little careless and used this bucket for a Brett Saison the batch prior to this one. Not what I was hoping for out of the blonde, but it's tasting pretty damn good. I racked a gallon off onto some ECY Bug County for the hell of it.

I've been brewing a mild for years that's seems to go over really well. I use 90% Marris Otter and split the other 10% evenly between Crystal 20, Crystal 120, and Chocolate Malt. 1oz EKG @ 60 minutes, and ferment with WLP002. I've tried it with several different yeast strains and I always go...

+5.5 gallons APA with Horizon/Citra/Centennial = 14589

Awesome! I would have never guessed there was yeast in the bottle. I have 3 or 4 cases of Two Hearted bottles that I use and I've never noticed any yeast at the bottom of the bottle. I'll have to harvest some from the next case I pick up.

Well worth the trip. Might as well hit Forest and Main while you're in that neck of the woods ;)

I brewed a Helles with 1oz Mandarina Bavaria FWH and 1oz Mandarina Bavaria @ Flameout. I'll have to report back, but the sample I pulled before I dropped it to lagering temps was super tasty. Obviously I didn't use enough to get a ton of flavor from the hops, but was noticeable. Thinking this...

+ 6 Gallons of Belgian Blonde = 14202

Totally agree with you on that. I grew up a few miles away from State Line and they were my introduction to good beer. What a gem.

Says the guy who's not forced to either pay close to bar prices for beer at a bottle shop or buy a whole case! :p

Sorry, you're right, CO2. Before I had the ability to flush with CO2 I had a few berliners come out fine and then one that was pure baby diaper. Nothing changed in my process between the first two and the third one, which was to transfer to the boil kettle, add the grain, and let it sit at...

Only reason I might not advise a sour mash is that, being an extract brewer, he might not have the ability to flush it with oxygen. Not sure if you've ever had sour mashed beer that got some butyric acid, but it's not pleasant.