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another 5 gallons of Saison today... 11,908

I used wlp670 for the first time for a Saison I brewed last Sunday. Fermented it at ambient temp because my ferm chamber is tied up with a lager. Pitched with out a starter and at 65ish ambient it went from 1.052 to a little under 1.0 in 5 days. Completely blown away. I had to double check my...

+5 Gallons Helles Lager +5 Gallons Brett Saison = 11,713

I brewed a Brett Saison with Belma Sunday. Pulled a sample last night and it tastes really good. I get some nice berry flavors from the Belma that goes well with the esters from the Saison yeast. I'm really excited to see how the hops an the brett play together down the road. I'm happy to share...

I seem to remember Tasty saying that he more or less does this with his lagers. He might even turn them around a little faster. So long as you've reached terminal gravity, any reason you couldn't just drop it straight down to 32f after the diacetyl rest instead of ramping it down over time?

I'm more or less in the same boat right now with a lager in my ferm. chamber. I brewed a Saison with WLP670 Sunday. I figured it should do well with an ambient temp in the house is around 62. I let it go at ambient for a couple of days and then wrapped it with blankets to bring the temperature up.

I started the 090 out at 65F and think that might have been a little on the cold side, because I had about a day and half of lag time before the krausen showed up and it took 7 days to fully attenuate. Usually Cal Ale is going strong within 12 hours for me and finishes off in 5 days or so...

I'm drinking a Citra/Amarillo Session IPA right now. I went about it a little differently, but it's pretty damn good either way. Not sure what hops are in the new Stone Go-to, but my beer tastes pretty similar to it. my recipe for 6 gallons: 8lbs 2-row 4oz cara-pils mashed @148f for 90...

I just brewed one yesterday. I mash and batch sparge, chill wort to 110F, transfer to fermenter that I just purged with CO2, purge again after transfereing. Then I add the lacto and let it sit at 110F until it gets tart enough, which is usually 4 or 5 days for me. I don't boil, I just chill to...

I'll try to keep up with this. So far this year I've brewed 5 gal APA 5 gal APA 5 gal Belgian Blonde 5 gal Hoppy American Wheat 5 gal Berliner Weiss so... 7746 +25 =7771

I just read through your blog post. It's been a while since I've been there. Didn't realize they had to change the name of FarmHands. I'm getting pretty tired of this trade mark bull****. I wonder how long before McKenzie's gets a cease and desist for their beer by the same name. end rant...

Damn, I knew they used oats in a lot of their beers, but I wouldn't have guessed that much! Tired Hands is all around awesome. I'm hitting them and Forest and Main Saturday. Can't think of a better way to spend my birthday. I have a **** load of pils malt that I need to clear out, but once I get...

Not a bad hop, but nothing like Citra. I brewed an APA with 6oz of belma for a 30 minute hop stand. It had a massive strawberry aroma, but the flavor wasn't quite there. For some strange reason I bittered that beer with chinook and I think it kind of trampled all over the Belma. I still have a...

Personally, I would just roll with it. Most people chill to below 180 and then do their hop stand, and if I remember correctly, beersmith is calculating it at a higher temperature where you would still see some isomerization.

I made an APA a month or so ago with 2oz Belma @ 5 minutes and 4 oz Belma for a 30 minute hop stand and dry hopped with another 2oz of Belma. It's not one tiny bit bitter and it smells and tastes like Strawberries. Might not be a bad way to go if you're looking to get some strawberry notes in...

That's a good range. I would mash at 148 for 90 minutes. It'll help you ferment nice and dry so that you don't have too much residual sweetness to compete with the hop flavor.

I'll send them a heads up on PA and DE breweries. Shouldn't be hard in PA, there's a ton of breweries in and around Philadelphia. Not much going on in Delaware besides the obvious, but there are a few good ones.

I agree. If I were to take a shot at this beer, I would probably use something clean for my bittering addition and then add 1oz of each at 5 minutes, 2oz of each hop for a 30 minute hop stand, then dry hop with 2oz of each. It tastes pretty dry to me, so I'd mash low for fermentability.

Haven't used them myself, but Victory Hop Ranch is made with Azacca and Mosaic and it's pretty damn tasty in my humble opinion. My LHBS hasn't had any in stock the last few times I stopped in, but when/if they do, I'm planning on brewing something similar to Hop Ranch, but more on the...