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Anybody? Anything? Please?

Wow... that's nuts. Does seem like it's all over the place. I'm considering using this yeast for a saison and stuff like this is certainly encouraging.

Feedback PLEASE PLEASE PLEASE :) I've used BeerSmith and Hopville's Beer Calculus calculator to mess around with recipes, here's basically what I've come up with: Target OG: 1.052-1.056 Target FG: 1.016-1.017 Target IBU: 22-24 Grains: 4lbs Extra Light DME 3lbs Vienna Malt 2oz Special B...

Thanks guys. The thermometer between the carboy and the wet towel said 60, so I don't think it was a temp spike, but of course I didn't see what happened in the middle of the day. The wort itself is very milky, so I'm thinking maybe fermentation is just taking a different path than I'm used to...

So I pitched yeast to my IPA on Sunday afternoon this past weekend, and it didn't really start fermenting until Monday evening. It's been fermenting happily, with about 1" to 1.5" of krausen on top of the wort. (5 gallons in a 6 gallon better bottle mind you). It has stayed that way for the past...

Wow... 4oz dry hop. What a load of aroma that woulda been! Next time, eh? I'm sure it's still tasty tho!

I'm planning on brewing a saison in a couple weeks, and (for the first time) would like some refipe feedback *before* I brew. ;) I want to do a stovetop partial mash a la DeathBrewer. I'm thinking as light of DME (does pilsener dme exist?) as I can get and Vienna for the rest. Target OG...

I added 1 TBSP for 5 gallons at bottling, and the gravity sample that I drank afterward was very strongly vanilla. I'm guessing this is just because it was fresh, and will condition to more of a balance? However, it was REALLY good, even with a very strong vanilla flavor. I'll pop the first...

Sounds good, Patty. I had a Centennial session beer at a brewery here that was just Vienna malt and Centennial hops. It was outstanding, Centennial is a pretty awesome hop. Cheers!

Brewed yesterday. Looks good, siphoning from the pot to the carboy took a worryingly long time... Tasted wort after mini-mashing grains. Tasted sweet, not starchy. Conversion should've worked well enough. Measured OG after shaking, 1.050. Probably not mixed well enough with the water. Pitched...

Following in the footsteps of my Amarillo Single-Hop IPA, I've tweaked the recipe a little bit. The Amarillo IPA was very good overall, but there were a few things I felt needed adjusting this time around. I want a little more malt flavor, as the malt profile of the Amarillo is very much subdued...

Or you could just leave it undiluted and have an "uberweiss"...hmmm...

I could do that, I'll just have to check and see what's available. The other reason I get RO-DI is it's $0.25 a gallon ;)

Was this a kit or your recipe? It looks yummy, I'm interested to know what's in it!

Awesome info, all. Thank you. So if, on my next batch, I wanted to reduce the LME by 1# and do a mini-mash to make up for that, could I add a tiny amount of LME to RO-DI water to get a good mineral content for mini-mashing? Or should I acquire the necessary minerals and salts to adjust the water...

Ba-bump ba-bump

After 4 weeks in bottle, the aroma has faded significantly. It was definitely its best at 3 weeks. Note to self: put in fridge at 3 weeks.

Now I'm confused; I went back and checked the recipes and measurements for my other batches. The hopville-calculated OG and the measured OG were usually pretty close to each other. My last one was within 2 points, and had 1.5 lbs of steeping grain. My imperial stout was even close and had like...

That's pretty awesome news, I've been wondering the same thing myself...Using DeathBrewer's stovetop partial-mash method but going all the way with grain.... Might be a stress on the nylon paint strainer bags, but then again, maybe not! Very cool.

Good news and bad news on my recent extract attemp... Bad news: I, for whatever reason, just acknowledged that I don't actually get any additional sugars from steeping grains. So my OG (as measured) is 1.035. I might be able to pull 3.5%abv out of this beer Good news: I recently became...