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If you like sours/wild beers Crooked Stave for sure. And grab some grilled tacos at the Mexican place while you are there. Avery just opened a new, much larger tasting room in Boulder. I've also always liked Mountain/Southern Sun. It's more of a brew pub and their beers aren't going to blow you...

Gonna have to agree to disagree on that one. Pale Ales almost always have some caramel, IPAs tend to have almost none. If you're going to call it a session IPA it should resemble the later. There are many ways to build body without using caramel.

There are no "rules" to anything we brew but an AIPA typically has 0-5% cara and an APA typically has 5-10%.

Technically I think the difference is supposed to be the use of caramel malts. A PA typically has 5-10% cara, while a session should be drier. But I agree that this is shaving hairs; it's mostly a marketing thing.

I don't see why that wouldn't just be the Brett pellicle from the 655 you pitched. I've seen Brett pellicles of all different varieties.

Denny loves to stir that pot!

I have not liked Citra this year. Lots of diesel. Definitely not a crisp and citrusy as in years past.

Is there any audio available for the presentation?

Are you thinking of adding lactic acid to your astringent beer to turn it into a sour? I'll see you in the "Don't do that" thread.

Sounds less than ideal. If you used straight tap water and didn't do anything to address chlorine, that's your problem.

Good info. Thanks. I'll probably let it hang in the low 70s for a bit and then ramp up to 80. Not sure how long ago you had the saison hands, but I've read that it has changed a lot over time as they let the culture evolve naturally. Anyway, I had my first taste a few weeks ago and was blown...

Hey moops. I'm doing a mixed culture pitch with 3724 and a starter of saison hands dregs. What temp do you think I should run it? I typically start my DuPont at 75-80, but I started this one lower (68) so I don't get off flavors from the Brett/bugs. How quickly and how high would you ramp?

And the added bonus... Your Kolsch is nearly gluten free!

The grainbill isn't super critical. Additions of wheat and oats will add to the mouthfeel, spelt or vienna with add a subtle flavor, a touch of caramel or midnight wheat will allow you to adjust color. Otherwise, get a nice Pilsner malt as your base and make it the focus. I just switched over to...

Sounds like that fellas gonna be past his prime.

Part of the NE IPA style is getting it fresh when all the hop debris is still in suspension. Not sure if it would work as a large distribution.

I typically ferment DuPont in the 80s. Should I start lower if I'm co-pitching with the SH dregs/starter?

I've never had a problem with the stir bar kicking off and I often use round bottom growlers for starters.

Awesome. Thanks for the tips. I'll report back in a bit. And I love the blog; keep up the good work!

Nice! Should I let the DuPont finish low before adding the bugs/oak? Or add them at say 1.010 to give them a little extra food? Also, do you have any idea about the turn around time they are working on?