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What are your thoughts on adding maltodextrin to provide more bug food?

Working from a recipe I put together from multiple sources to replicate the grain bill and flavor from Bourbon County Brand Stout, I put together the following recipe (Russian Imperial Bourbon Stout). Note: my "fermenter volume"s are really kettle volumes, and I will only be transferring ~6...

Good to know, thanks. I might go for dry cubes and also dump 1/4 to 1/3 of a bottle in there, since I feel like I am less likely to make a mistake doing that.

Well, it gets a lot of wine character from being aged in Cabernet barrels. We are adding a proportionately very small amount of those barrels (which are already used) so I was thinking the added soak would supplement that flavor.

I just tasted my clone kit that's been in secondary for around 8 months and it's tasting great! In the last couple of months it has really turned around and is tasting a lot more like Consecration. I'll be adding the oak soon. For the oak addition - did anyone treat the oak before adding it? I...

Post the recipe you used. It's kind of hard to figure out what might be different without that information. I believe it should be 100% Belgian pilsner malt and Styrian Goldings hops, and fermented hot. Try this recipe: http://www.candisyrup.com/uploads/6/0/3/5/6035776/saison_dupont_clone_-_040.pdf

I open the valve the whole way and only once in ~20 brews have I encountered anything resembling a stuck sparge - I just had to blow back in the tube and it was a grist with a ton of oats and wheat. I never use rice hulls, either.

I've done something similar and really liked it with just citra, I would just make sure to do what others have said and dial down the amount of Citra/Galaxy hops in order to keep the IBUs the same as the classic recipe (~25). If you don't keep the bitterness down you'll hide the kolschy flavor...

I wouldn't worry about changing too many variables. If I'm reading your post correctly, the first time you made it and got bad efficiency, it was with the pre-crushed grains from NB, and since then you've used your own mill for a few brews and gotten good efficiency. I would just order it...

Those work and depending on your burner should last for about a single brew session, maybe a bit less. You need a small adapter to use them. U-Haul stores used to sell them, for whatever reason.

I brewed a German Pilsner / Azacca SMaSH and shared it over thanksgiving: OG: 1.06, FG: 1.012, WLP001, ~30 IBUs. 0.5oz @ 15 min, 1.5oz @ whirlpool, 2oz dry hop for 3 days I then hit it with gelatin and force carbonated. Tastes great, and I'm excited to use the rest of the pound I bought...

The amounts listed above are what I did. When I buy hops I get them in 1 lb bags, then split them up into 8x 2oz foodsaver-type bags, so most of my recipes have hops in increments of 2oz. I wanted as much Mosaic flavor as possible so 1.8 of the 2 oz are in whirlpool.

I pitched just the vial. It was probably only 50% viable at the time, and I was ok with that because (a) making a starter would have screwed with the brettanomyces / saccaromyces ratio, and (b) I actually wanted underattenuation from the saccharomyces because I knew the brettanomyces would pick...

What's your technique for bottling from a keg and did you do the exact same thing for all of your entries? What styles were the others?

yeah after starting this thread I drew up a recipe for a citra/galaxy/mosaic IPA, hoping that when I get my water straight I can get some great aroma with it. STATS: Original Gravity: 1.060 Final Gravity: 1.012 ABV (standard): 6.33% IBU (tinseth): 100.13 SRM (morey): 5.39 FERMENTABLES: 14 lb -...

Thanks for the tips. One of these days I'm going to try building my water and seeing if that makes the difference, because I have a hunch that's the key.

I have only brewed one Berliner weisse before, and it wasn't with brevis, but I will say that I was stunned at how much more sour the fermented, cold, and carbonated beer was compared to the warm, flat, and sweeter wort post-sour mash. My sour mash tasted just a little bit sour but the beer...

Beers like Stone's Go To IPA and Drake's Aroma Coma have an insane amount of aroma and I can't ever seem to get that, no matter how many dry and whirlpool hops I throw in there. Is there some secret? Are my hops just crappier than the ones they use? Do they have some magical oxygen-free transfer...

Looks pretty sweet, let us know how it works.

Good input, thanks for the reply. edit: if my next post is the top of page 52, do I win something?