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This looks like a great recipe! I'm excited to try it. I'm subbing out the 7Cs and Columbus for a combo of Amarillo, Centennial, and Simcoe, since I want to brew tomorrow and that's what in my freezer. I've been having pretty good success with BIAB partigyling. Gonna put the crystal malts...

Are you trying to make a Belgian Rye IPA? T-58 is going to give you a pretty ester-y beer. The successful hoppy rye beers I've had have been quite clean, yeast-wise.

Second the saison yeast idea. I did this with a Heady Topper-ish clone that stuck at 1.02 with Conan. I pitched a 1L starter of harvested Saison DuPont yeast that took it down to 1.009.

Is there a good calculator for BIAB partigyle? I'm having a hard time figuring out how to use Braukaiser's for BIAB. I'm doing 6 gallons of a Pliny-inspired brew (~14.5 lbs 2-row, .6lbs Carapils, .25lbs 45L), and wanted to do a partigyle from the grains to do a 5 gallon pale ale. Efficiency...

Hi all, first time trading. I have 3 bottles of Zombie Dust (bottled 10/7) and 2 bottles of Prarie Bomb! for trade. Looking primarily for Heady Topper or Pliny, but would entertain offers for other out-of-market IPAs.

When I've had infection problems, I clean thoroughly, soaking and then cleaning with PBW or something similar to get all the gunk out, then aggressively bleach (1 cup bleach per gallon of water) and leave that in the bucket for 4 days or so, rinse with water for 2 days to get the bleach flavor...

After e-mailing Boulevard about the % of rye in the grist, they just up and gave me the recipe! Malt: Pale Malt – 68% Malted Rye – 10% Munich Malt – 5% Cara 50 – 11% Crystal Rye – 7% Mash Schedule: 47 C – 10 minutes 63 C – 30 minutes 73 C – 15 minutes Mash off at 78 C We...

2 quarts, maybe? Enough that you can boil for 60 minutes without boiling away all the liquid. If that's a little much, it shouldn't dilute your gravity too much. Have you pitched the yeast? If not, I'd suggest grabbing some of your wort and re-boiling it with the hops. If yes, a quart or so...

I don't see why you couldn't boil hops for 60 minutes and add that solution to a fermenting beer. It'd be sterilized, so wouldn't hurt your ferment, and people add sugars to fermenting beer all the time. Your choice of bittering hop doesn't matter, as basically all the flavor gets boiled out...

I brewed a 1.06ish Saison, and pitched WLP530, and then top-cropped the yeast for a Westmalle 8-ish dubbel. Lo and behold, the saison is showing signs of infection (bubbles that weren't there a few days before, the filmy grey-white clumps that crumple up when touched with the hydrometer, very...

Failing to calibrate your thermometer can wreck your brew in so, so many different spots.

Currently fermenting a 50/50 pale and wheat with DuPont dregs, added sugar and DME to get it to 1.055 that I left in the closet (~75ish), temped up to 80s, it looks like it's done at 1.004 after a week. Side note: this is a good yeast to top-crop with.

I have a 5 gallon saison (with harvested Saison DuPont yeast, which is beastly!) currently fermenting in a bucket. When it finishes, I'm planning on borrowing a 6.5 gallon glass carboy from a friend, and racking the saison into the carboy on some stepped-up Crooked Stave brett/bacteria dregs...

Thanks for the suggestions, folks. After reconsidering, I think I'm going to go the easy route and pitch dregs from a few different Brett beers instead of the sours. It sounds like Brett is easier to work with, more IBU tolerant, and funks up faster than I can get a sour to be ready. Also...

To be clear: I'm going to ferment it out with the DuPont sacch yeast, then rack to the bugs once it's hit FG. I've read about co-pitching, but I wanted a variety of sours the first time out. Good call on the Petrus. It's on the list of Mad Fermentationist dregs, but they've apparently...

In a month or so, I'm planning on brewing 5 1 gallon sour/brett beers. The base beer will be Saison DuPont (OG 1.055, FG = ~1.008, IBU = 25, fermented with harvested DuPont yeast). From there, I'll cold-crash, harvest the DuPont yeast, and then rack the beer into 5 1 gallon glass jugs. The...

Does anyone have a clone for McEwans Scotch Ale, the 8.0%ish one that gets imported to the U.S.? I found a thread where ElPistolero said that the CloneBrews recipe for Traquair house yeast will get you close, with 1728. I'm doing a 1 gallon test batch, so I'm good with that, but if there's a...

3787. 1762 is Rochefort.

A couple of questions for CSI: 1.) I dig your krausen capture setup! For those of us that don't have your gear, would it work to take either snug tubing or stopper/tubing combination in the vial on the stirplate, and run it to a similar vial set a little higher than vial #1? Provided it's...

Has anyone successfully harvested yeast from de la Senne beers? I just started dregs from a couple bottles of Zinnebir and Jambe de Bois, and wanted to know about people's experience with the yeast. Temps, attenuation, flavors? Any guide for what to expect brewing with it would be helpful.