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I'd love suggestions for a couple of 1 gallon experiments to do with two beers to be brewed soon: the Stone Enjoy By clone floating around on here, and the November 2014 BYO recipe for Boulevard Pop-Up session IPA. I was thinking of doing a hoppy table saison with a gallon of the Pop-Up wort...

Sorry, folks. After reading responses I realized I was unclear in my question. Reading here suggests that fermenting in huge cylindroconicals suppresses ester formation, from the pressure on the yeast. So pro breweries can ferment warmer without creating esters than a home brewer. So 72F at...

I'm going to be brewing an Arrogant Bastard clone using the CYBI recipe #2 (with suggestions from the rest of the HBT thread) and Wyeast 1217, supposedly Stone's yeast. Statements suggest that Stone ferments at 72F. Obviously, 72F in a 5 gallon bucket isn't the same thing as 72F in a huge...

Thanks again everyone for the suggestions. Overall, infection makes the most sense, I suppose. A couple of questions that I think I know the answers to, but want to make sure of: 1.) Can I bleach out my plastic equipment (siphon, racking cane, etc.) to kill the infection, or do I need to...

At least 3 weeks in primary. I usually get to final gravity by the end of 1 week, and rarely end up more than 2 points above expected gravity. Mid-60s, I usually raise it to about 70 when fg is below 1.02 for a little more attenuation. Yeast health should be fine, I pitch either recent slurry...

I did 6-7 in the 4 gallon icing buckets (I used a couple of different buckets of the same type), and have now done 4 or so in the 5 gallon Lowe's buckets. The off-flavor I'm talking about has been pretty consistent between fermentation vessels (including one gallon test batches where I poured...

Hmm... oxygenation when racking to the bottling bucket is a possibility. It could be the fermentation bucket, but I've gotten similar flavors when I've done experiments with racking into one gallon glass jars. My best guess is that my attempts at aeration stressed the yeast out too much to...

I've been encountering a relatively persistent off-flavor, and need some help diagnosing it. It's a sharp flavor, reminiscent of cider or green apples, immediately noticeable in both the aroma and taste of the beer. I notice it considerably more as the beer warms up. I taste it more in...

Got a message about this, so posting a follow-up. It was a 3.5 gallon batch, so I added 12oz of Lindeman's kriek, used corn sugar to carb to 2.7vols, and bottle conditioned with Safbrew T-58 using the Northern Brewer specs for Belgians (~20bil/5 gallons). After about 6 weeks the quad was...

Yep, BYO November 2014 has it. Thanks! Looks like whirlpooling for the first time.

Hi all, I'm going to be whirlpool hopping for the first time using the Pop-Up IPA recipe in the November 2014 BYO magazine. I've never done this before (though I've read the BYO article, HBT wiki, and a few threads), and want to make sure I understand the basic procedure: 1.) Cool to ~180F...

Trying to get a "session" pale ready for my father for Christmas. He likes bright, low gravity citrus-y beers, so Boulevard's Pop-Up IPA would be perfect. I'm still trying to get the hang of the whole creating recipes thing, so I'd love some feedback. Data from Boulevard's website: OG...

Hi all, I'm getting ready to bottle a clone of Tank 7, Boulevard's saison, and had a couple of questions about bottling with Brett. Recipe was for 3.5 gallons: 70% Pils, 20% flaked maize, 10% white wheat, OG = 1.073, FG = 1.002, single infusion at 148F, fermented with Belle Saison, starting...

Thanks everyone! I thought about chucking it, but Simcoe and Citra are frackin' expensive from the LHBS here, so I've got too damn much $$ invested in this beer. A couple of follow-up questions: 1.) Pitch rate for "krausening": I'll be using about 2 week old slurry of harvested Bell's yeast...

About 4 months ago, I brewed a DIPA based on Northern Brewer's Plinian Legacy. Mash went fine, ~152, pitched at 65F, put in closet. No temp control. We went through a cold snap around that time, so I had closed the closet door and set the space heater on low. One day I had left the door open...

Hi all, I'm trying to brew something similar to Boulevard's Rye on Rye for a friend's birthday coming up in a few months. I've personally never tasted it and it's now out of season, so I'm shooting at a moving target. I'd appreciate any suggestions for fine-tuning the recipe. Numbers and...

Hi all, I was hoping someone could point me in the right direction. I have a 3.5 gallon Bourbon Barrel Quad-inspired brew sitting in secondary that I'm hoping to bottle in a few weeks. Rather than have it sit on cherries (the BBQ cherry flavor is overpowering to me), I'm hoping to take the...

Ah, sorry for not including basic info. I'll be single infusion mashing at 148. For the Belle Saison 3 gallon, I'll be pitching at 63 and then letting it do it's thing at ambient temps (~75). For the other 3 gallon fermenter, I have a fridge/temp control setup, so that's flexible. Water...

I was thinking of making a 6 gallon batch of this and splitting it into 2 3 gallon batches. I would pitch Belle Saison yeast into one fermenter to get something quite similar to Tank 7. Anyone have thoughts on options for the 3 gallons? A blonde ale? A Belgian Golden Strong? Would the...

Hi everyone, I had a couple of questions about fermenting Belgian beers. My setup is an STC-1000 in a full-sized garage fridge. 1.) Can someone explain how you let Belgians self-rise with a temp controller? Do you let them go at room temperature until they hit their high point, and then...