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15844 +5 Saison +5 Rye Saison 15854

Like a boss

I used to do "craft brew pub crawls" in downtown Annapolis for Annapolis Pub Crawls. None of them really have a good craft brew selection, with the exception of Rams Head. If you guys don't want to struggle with downtown parking the Rams Head Roadhouse in Crownsville has a pretty killer...

That's a damn fine idea!

Are we moving forward with punks on the 17th?

That's perfect, since I'm too impatient to let things age!

Brewed this yesterday. It already smells divine. Thanks for the recipe!

So it's been about a month, have an interesting development I think. Looks like a bunch of biodomes! Sorry for the crappy picture, my light burned out in the room i ferment in and im out of light bulbs!

I'll be there!

I added mine cold. It took off again a few hours after that, bubbling its fool head off. I double pitched 3068.

Thanks Morkin, I appreciate the insight.

Well, I pitched the lacto at 100 and let it sit for 2 days, I get that milky lacto film on the top and then pitched the yeast after that. If i want to give the lacto more of a push at this point, I can just move it to a warmer temp yes?

Yeah, I do have a question. Should this be fermenting at a warmer temperature? I have it sitting at 64 right now and it still has a really funky smell kicking.

Tried this recipe. Brewed it about 2.5 weeks ago. This is it in all its glory today at about 1.006. Tastes wild.

This was covered earlier in this thread. There are even a few pictures.

Thats also what mine looks like *highfive* !