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Had a guy a homebrew competition / charity event tell me, "Those other beers are good, but this is what I would want a keg of at my house."

Update: Just bottled the sour saison with CS Vieille dregs. It has assertive tartness that doesn't linger and a very lemon-lime flavor and aroma.

I would guess the alcohol boost is just dextrose or some other sugar

1-2 per day

I have enough on tap to last a good while, so next brew day is probably in April. Planning a 10 gallon split batch. 5 G Bo Pils and 5 G Saison.

Now fully carbed up and tasting fantastic. Even at 83% AA, it has a pleasant, lingering maltiness. The bitterness is perfectly in balance. Turned out to be a very good beer!

ESB fermented down to 1.010 FG. I should have used a British yeast, but I had the Chico strain on hand. It still has pleasant maltiness, just a little dryer than I was shooting for.

I have heard this is the chico strain. Just used it to ferment an ESB. Initial tasting reveals a very clean ferment at 65°F. Maltiness still comes through very well.

I grow chinook, centennial, and Dr. Rudi

26,512.5 + 6 gal of ESB = 26,518.5

Just brewed with the grain bill from the latest recipe. Had to sub all Willamette hops as Pilgrim have not arrived in the mail yet. Ended up with 6 gallons of 1.056 beer.

I'm in

Sounds similar to Victory

As long as everything can be cleaned and sanitized there should be no issue

Also, I am now looking at the Amber malt as an option. I have never used it before. Any experience to share?

Thanks all for the input. The "weird" malts are each 2% of the grist. Just looking to get some color and depth of flavor from them. This recipe is loosely based upon a recipe from a local brewery's ESB.

Here is the latest iteration of the ESB or "American-ish ESB". How does this look? I am thinking of dry or keg hopping with cascade/columbus if it needs it. If good as is, I won't mess with it. The mild malt is the only thing I am concerned about. It would seem to add body and flavor, but I...

My small, party portable keezer!

Warming a beer at the end of fermentation can encourage the yeast to clean up some of the more undesirable byproducts. It is common in lager beer production to perform a diacetyl rest, which involves raising the temp for a number of days. In this instance, not knowing what is wrong with...

You can absolutely bottle from your fermenter. I have done it many times with great success. I add the priming solution, stir gently (trying not to disturb the trub layer), let things settle out for 20 min or so, and then bottle. Also, if using a spigot on your BMB, prop up the spigot end for...