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7506.5 + 5 gallons belgian blond ale = 7511.5

I've used SafAle BE-256 in a belgian dark strong and was pretty happy with the flavors and aromas it produced. For this year's BDS I used 3787 and can't tell too much of a difference

sounds like some kind of infection. Some brettanomyces can produce smokey flavors. Were the beers extra foamy when you opened them?

I remember hearing about this. I'd love to hear what feedback people have on the flavor and aroma of the beers. I'm guessing they bitter with some fairly neutral hop and then let the yeast do the rest?

I've been fermenting my kveik meads without temperature control. Ambient was hovering between 70-75 and they've fermented just fine. The hot temperature suggestions for kveiks are usually for beers where you want a lot of fruit/citrus flavors to shine. If you're just looking for something to...

I just ordered a used 5 gallon whisky barrel and plan on aging an imperial brown ale. The barrels hold a little closer to 6 gallons so I'm planning on brewing two 4 gallon batches, blending them and then racking that into the barrel. I'll bottle the remaining straight for comparison later...

I brewed up a 2 gallon batch of pale beer to blend with a stout and pitched 2g of dried opshaug at 91'F before bed. Fermentation was rocking and rolling when I woke up the next morning. Looking forward to how this turns out and I'll also be using this as a way to harvest more opshaug for...

While I haven't used PB2 yet, most recipes I've seen that call for it, say to add it at the end of boil (like 5 minutes remaining) like you would with cocoa powder or other spices. I've also heard it takes a lot of the powder to get actual peanut butter flavor to come through. If you add it to...

My latest bake was a seed and nut loaded dough with some added spent grain flour thrown in for good measure. I have the full writeup with ingredients, instructions and more pics here: https://alegrebread.com/2019/10/04/seeded-spent-grain-bread/ Nuts and seeds: Crumb shot: breakfast...

7,471 + 2 gallons pale beer to blend with an overly roasty tropical stout = 7,473

I've added cinnamon powder to the end of the boil and sticks in secondary. Adding powder at boil is the easier route but i feel like adding whole cinnamon after primary fermentation has ended gives it more cinnamon flavor. I made a tincture with a cinnamon stick and enough bourbon to cover it...

what kind of magic are you doing that you only drop 3'F over the course of an overnight mash? My suggestion would have been heating the beer but you've already tried that. Maybe wait another couple of days and see if the energizer did anything. you could also try gently swirling the carboy to...

I do want to mention that my belgian dark strong took forever to bottle carb. I opened one after about a month sitting at 65'F and there was zero carb. I ended up agitating the bottles every few days for a week or so. After that they finally carbed up.

I really enjoy a rye saison in which i use brett-c in secondary. I ferment the beer with a saison strain and then let the beer sit on the brett for at least 4 months before I consider bottling it. I would be very hesitant to add brett directly at bottling with anything other than a beer that...

I used it in a belgian dark strong last year. Took the beer from 1.090 -> 1.010. I pitched the yeast at 62'F and increased the temp of my ferm chamber one degree per day until it was 69'F. I let it free rise to 75'F at the end of fermentation to ensure it finished up. I'm getting a lot of...

How long did you let it sit in the bucket before bottling? Buckets work well enough, but they're notorious for not having an air-tight seal. Bottling from an autosiphon is probably where a lot of the oxygen came into the beer though. Try getting a bottling bucket and a bottling wand and that...

I used some extra pumpkin puree, along with some pecans, in my latest loaf of bread. I have the full recipe, method and more pics here: https://alegrebread.com/2019/09/17/pumpkin-pecan-bread/

My latest bake using 10% spent grain flour from a previous brew day. The tutorial on how I made the spent grain flour is here: https://alegrebread.com/2019/04/24/how-to-make-spent-grain-flour/ Full baking schedule and ingredients here...

I feel like my tastes have shifted away from sour beers in the last couple of years. my fellow local homebrewers and friends I drink with don't really gravitate toward them anymore either. I've had a solera sour going for 4 years and i think this year might just bottle all of it and not top it...

I would have loved this a couple of years ago. I remember hearing about it back then and being very excited. While I've had a couple long term sours going, I haven't made a gose/berliner weisse in years. I feel like this yeast is meant to be used more in those styles than the typical long...