Search results

How did the Kölsch yeast turn out for you in this recipe?

So I read through a few of the 16 pages but didn't see what I was looking for. Anyone ever tried this with a lager or Kölsch yeast?

Thinking I may add this to my brew supply order for next month. Anyone tried using 3711 on this for a Saison twist?

Have seen a few different graff/braggot hybrids and graff Saison on the market so I thought I'd give it a shot. This is based on the Slippery Slope braggot/graff recipe from the brewer of The People's Pint, Forna Flora Brewery's Appalachian Apple Saison and combined with my own Saison cyser...

Just to further drive my point home, stopped at the LHBS in Batavia today since we were in the area. The only base malt they had was rye. Seriously? No base malts?

Really? Most of my meads go totally dry unless I use more honey than the yeast can handle. I have been using Safbrew Abbaye quite a bit also. Both Abbaye and T58 are quite palatable at a young age without being too thin and beer-like. Almost as good as CDB. Try one on a traditional with an OG of...

Right now it has 15ml of each in it. No discernible bacon flavor and very little maple flavor. Also pretty disappointed in the lack of smokiness. I think the large amount of honey must have overpowered the smoked malt. Going to put it away for a few months with my solera style bochet cyser and...

The English Braggot I'm brewing right now will be between 9.5-10.5%. Smoked maple bacon braggot in secondary is between 12-13%. Smoked bochet braggot in primary is 8.5%. For some reason most of my braggots end up pretty big. Though I have made several in the 5-7% range. One of my favorites...

Very nice HB! About to brew up an English braggot myself from the AHA website.

Definitely low brewhouse efficiency (I think was what the other poster had meant) @ 60% efficiency. Your attenuation was spectacular though. I usually get around 80-85% with that yeast.

And I beg to differ about Angotti beverage being a good LHBS. They are a no service place, most of the employees have no knowledge of brewing, their grain selection is rather modest and usually stale, and their yeast is not refrigerated. Last time I bought a packet of yeast, it was 6 months past...

Who is starting a brewery? This is the first I've heard of one in Batavia.

Edit: all of these were found online and did not put them together myself. What do you guys think of these 3 recipes. I've been making a lot of stouts lately but haven't made a porter yet. Had an awesome woodford reserve bourbon vanilla porter at a local amateur competition and would like to...

I ended up dropping down to 4 months between batches because mine won't be taking more than a year to be very good. I actually can't wait to bottle. I'd say you'll be fine to work back to being on track with your original schedule. But then again I'm just a participant in this fun brew.

What kind of utilization are you getting starting your whirlpool at 180 and for how long are you using the whirlpool?

Interesting. I still have 2# of pale malt and 1/2# of Munich malt. I might give something like this a shot.

Same here. Brewer's friend is my go to for recipe calc.

I like it. Got one for each that will bring me to around 35 IBU's each. Should be nice.

Not a huge fan of DIPA's. 4oz is a crazy amount of Centennial. What would your hop schedule look like for this? Looking at 8%abv.

MO/Whitbread 1.5#MO (4.85% abv) .25oz @60 .1oz @20 .25 @5 .25 @FO .25 Dry Hop MO/Centennial 1.5#MO (4.85%abv) .1oz @45 .1oz @20 .25oz @FO .25oz Dry Hop Both will end up around 35 IBU's.