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I made a version of that and entered it into a local comp. the biggest complaint was that it wasn’t roasty enough — which I can totally agree with. It was a delicious stout and ended up getting 2nd in its category, but it didn’t have the assertively roasty character you expect from an imp. I...

https://beersmithrecipes.com/viewrecipe/2124138/undead-saison Batch Size: 5.00 gal. Style: Saison (25B) Boil Size: 6.22 gal. Style Guide: BJCP 2015 Color: 3.7 SRM. Equipment: Grainfather Bitterness: 26.2 IBUs. Boil Time: 60 min Est OG: 1.056 (13.8° P)...

That...actually looks like a solid Belgian Saison recipe. I’ve seen a lot of people splitting WY3724 / WY3711 to optimize flavor and attenuation with good results. The only real changes I would make would be to opt for a simple step mash (50 @ 147, 25 @ 162) to boost head retention, and use a...

There’s 3 reasons (in my mind) for adding fresh yeast at bottling time: 1) to arrest oxidation from oxygen ingress due to the packaging process 2) to ensure successful carbonation of high gravity brews 3) to scavenge diacetyl and other off-flavors from fermentation All of these things can be...

I don’t smack anymore. One broken package and the resulting loss of yeast was enough to cure me of that habit. Take the package and place it on the counter. Use your hand to locate the nutrient bag and move it to a corner of the package. Place the ball of your thumb on the bag and slowly apply...

Sounds like something you should consult a lawyer for. But more importantly, why would you risk it? The penalties for unauthorized distribution and sale of alcohol are severe and financially crippling. Seems like a poor decision for an aspiring entrepreneur.

Nice! Talking about things I hate is one of my favorite things! Can’t stand Equinox / Eukanot at all. As a general rule I don’t enjoy pepper beers and the hop absolutely REEKS of green pepper, even at low dosage rates. I’m still sitting on half a pound I bought 4 years ago. Untouchable. I am...

That’s the Rochefort strain, correct? I second this recommendation, it’s one of my favorites for big, malty quads and I’m sure it would work great here. It’s a matter of opinion but I personally don’t enjoy that much honey malt in anything—at higher levels it contributes this odd sickly sweet...

1.100 OG, 90 IBU, 40 SRM 82% Pale ale malt 7% Roasted barley 4% Flaked oats 4% Chocolate malt 2% Special B 1% Debittered black malt Mash for 90 min @ 154 F 28 AAU Cluster, Northern Brewer or Magnum @ 90 min 14 AAU Cluster, Northern Brewer or Magnum @ 30 min Massive starter of dry English...

Really informative and helpful post, Martin. Is the creation of TBA also proportional with temperature? I’ve noticed since moving to a higher altitude (~5300 ft) my resulting beers come out a lot paler than when I lived at sea level. Again, no perceptible DMS in my finished beers and I brew...

Leave it to the French to adulterate a traditional English beer style. Bastards.

I’ve never experienced that much krausen with ordinary dry yeasts like US-05 and S-04. True top croppers like certain English, German, and Belgian ale strains will produce a more substantial krausen. Plus if you’re fermenting 5G in a 6.5G bucket that’s 25% headspace. I ferment 4.5 - 4.75G in a...

The prevailing evidence indicates that Tree House uses a small (like 2%) proportion of WB-06 in the yeast blend for their hazy IPAs, so it’s not technically incorrect. I cannot think of a single example of a universally available hazy IPA that I would recommend trying. So many breweries are...

I could see it getting dinged if you have some fruity hoppy aroma but otherwise you’d be fine. Most comps don’t ask for the deets either (unless it’s a pro-am).

My take on it is porter is supposed to be more dry, less roast, and with a lighter mouthfeel. You can use the same grains but in different proportions. It sounds like based on your recipe and finishing gravity that you brewed a stout. Not all stouts have to be super roasty, either. You can...

Gotta second the above. It would behoove you to read a few stickies and do some research on the other sub forums. It’s understandable to be inquisitive but the correct answers will just lead to more questions at this stage.

Don’t put the sour beer in the clean beer. Easy enough. But seriously I know a lot of breweries producing excellent qualities of both clean and sour beers that are hesitant to commercially package sours due to the cross-contamination risks. They’ll serve them in-house all day though. And the...

I’ve done it, it’s definitely not necessary for brewing a porter. I doubt you would notice anything beyond the specialty malt presentation your recipe indicates. If you’re doing an English barleywine it’s a good way to get caramelized tones without having a cloyingly sweet finish. YMMV

He didn’t make it up. It’s based on an AHA recipe with the same title. 4-5 ounces of hops in the boil / whirlpool isn’t that much, you can probably get away with 0.5 gal of trub loss. I would suggest planning on 4 gal post-boil, 3.5 gal to the fermenter and 3 gal packaged. Definitely make a...

******* I really wish they didn’t cancel that show.