Search results

No issue aging it together for the first 9-18 months and then splitting onto t fruit. That will help to retain the fresher fruit character when you're actually drinking it. Best of luck!

That's actually sort of what I meant. Most brewers don't want to brew a single beer, even if that would mean better results (also hard to make ends meet with only one beer in a crowded market). Just like homebrewers, craft brewers get bored of brewing the same recipe over and over again. As a...

Inspired by this thread I finally posted tasting notes on the cranberry saison: http://www.themadfermentationist.com/2015/09/cranberry-dark-saison-tasting.html Best of luck, you can always add more if you need it. Another option would be to split the batch and fruit separately, then blend to...

Exactly, if you want a book that is more about culture/history then Stan's Brewing with Wheat is a good place to start. It covers gose, Berliner weisse, and some more obscure styles. I've just never been a nerd for history in the way I am for process and production. Likely some interesting...

Certainly, no-one wants to be an Orval (although for a couple years The Alchemist wasn’t far off from being a one-beer brewery). I think variety is great, but I’d like to see it concentrated around an idea. Nothing wrong with putting out a new beer every week if it is the same IPA base with a...

I found Caractère Rouge to be pretty sweet, Take an FG reading? I assume like their other beers it is pasteurized, in this case with fruit added after to preserve some sweetness. Will be tricky to replicate at home. Also reminder that those suggested fruit amounts are per-gallon. I did two...

If there is any historic connection between Berliner weisse and sour mashing, I'm unaware of it... I've got no problem with funk, but most of the sour mashed beers I've tried (craft and homebrew) has a cheesy-footy aroma I can't stand (butyric, isovaleric whatever). In American Sour Beer I...

For pale/hoppy beers I usually try to keep the sodium and bicarbonate as low as possible. I've got ~100 PPM of carbonate in my water and I dilute 50% with distilled to lower it. I'd get it to zero if I wasn't too lazy to buy 18 gallons of distilled for a batch. Sodium tends to clash with sulfate...

At worst it's a waste of hops, no real harm (but not a technique I use... outside Berliner weisse).

Just FYI, I talked to one of the brewers who worked to reformulate it a few years ago. Based on the hops available they've changed what the aroma hops are. It started Amarillo/Simcoe, but both Amarillo and Simcoe have been left out at various times. No idea what it is now, but I'd look more to...

Thanks! Hopefully as they ramp up production it won't be so hard to swing by on my way through Western Mass to visit my parents.

Sadly cans were long gone by the time I got there at 1 PM on a Saturday afternoon. They were also pouring Good Morning, so I'm sure that didn't help the line situation!

Link? They are completely separate places. Here's a thread on BA from a few years ago about the confusion: http://www.beeradvocate.com/community/threads/treehouse-brewing-ohio-tv-show.98541/ (as far as I can tell the in Ohio isn't in business any more?) The "real" Tree House Brewing in MA...

Using a bigger fermentor is a good idea, my previous 5.5 gallons of APA with 1318 was the first one that breached the airlock in my 8 gallon fermentor. Otherwise, ferment in the mid-60s up to about 70 to finish. I really like dry hopping while there is some yeast activity. I've actually got a...

That's what was called for in the recent BYO Fort Point clone recipe that they provided input/tips on. JC has also mentioned to me that they used a highly flocculant strain, and as a result he is convinced the turbidity isn't yeast-driven. One of my best batches of IPA was 007, so the strain...

There have been a few experiments suggesting kettle finings don't end up doing much for clarity. They help to drop out more trub in the kettle in my experience (if you whirlpool and settle), but that stuff would drop out in the fermentor anyway. I'm still convinced most of the haze in these...

Yep, 648 is "supposed" to be closer to the original BSI Drie (which is what we used in the commercial version of Neverwhere at Modern Times - my original homebrewed back was 644). Your starter plan sounds fine, although even .5 L may be pushing the initial cell count ~3 billion. Still...

I did 4 lbs in 2.5 gallons of Flemish Red. Wasn't really distinctly blackberry, but really improved the beer (acidity, deeper fruity-winey flavor). More recently did a sour stout on less than 1 lb/gallon, more a complexity at that level with a characterful malt bill.

3 Floyds house yeast is supposed to be (similar to) 002/1968. However, for a big beer that you want to add lactose to I'd pick the similar, but more attenuative 007.

The current understanding is that if you got that much of a drop, there was something other than Lacto at work: http://www.milkthefunk.com/wiki/100%25_Lactobacillus_Fermentation