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Good stuff, thanks. That was specifically my concern, that I'd miss out on all of the citrus that WLP380 provides. It looks like the LHBS that's a bit of a drive has WLP380 in stock, so I'll take a trip over there this afternoon and see what I can find. Half of the batch I'm brewing is for a...

Slim, I brewed this beer last summer specifically to take with me on a trip to the beach and it turned out awesome. Photographic proof: I'm brewing a big 11 gallon batch next weekend and went to buy the yeast today to make a starter. My LHBS was out of WLP380 though and the closest they had...

Took a gravity reading in anticipation of bottling this weekend and discovered that my yeast (belle saison) did some serious work - got things all the way down to 1.000. Tasted the sample I pulled and I think it'll be a very good beer. Bit of funk, a little bit dry, with a hint of a spicy bite.

Thanks for creating and sharing this recipe, azscoob! My brother and I brewed up an 8 gallon batch of this today. Followed your recipe exactly, with the exception of using Belle Saison yeast instead of the 3711. Smelled and looked awesome, and our OG came out at either 1.061 or 1.062 (buncha...

Sounds like an awesome trip - I'm jealous! There have been lots of good suggestions about the DC area, and I'm sure you have your route planned out by now, but there's a ton going on in VA and I figured a little bit of extra info couldn't hurt. A few months back the 100th brewery opened in...

Quick question for the more experienced here. I have a feeling its going to be a RDWHAHB situation, but it never hurts to get a second opinion :) It's been two weeks since brewing and I just went to add my vanilla to the beer. I figured while the lid was off that I'd take a quick gravity...

He has a guest post on this very topic! http://brulosophy.com/2015/02/09/a-year-of-no-chill-lessons-from-a-secret-xbmt/ The author had some trouble with hop-forward styles using the no chill method, but maltier beers seemed to turn out just fine. Worth a read, for sure.

Thanks for putting together and sharing this recipe, Slim. We had perfect brewing weather yesterday, and I really enjoyed getting a batch of this brewed. The wort smelled and tasted fantastic. Here's my big ol' bag of grains draining just after I got the burner going again: My OG ended...

Awesome, thanks!

I'll be brewing a batch of this on Sunday, but just to be doubly sure, these are the graham crackers I want, correct?

All trumps is a high protein/high gluten flour, correct? I see that King Arthur will sell you a 3 pound sack of their Sir Lancelot...might have to order that to see how it works for me, as it seems to have a very similar protein % as all trumps. I was looking around a bit after your all trumps...

Innnnntersting, thanks. I'm using king arthur bread flour. I tried 00 a while back and had less than stellar results, but perhaps I should give it another shot? I thought I remembered reading that you need really high oven temps to get the most out of 00...not sure where I read that though.

Thanks! Just like with brewing, it feels like I'm always learning and figuring stuff out. Pizza sure is easier than brewing though, haha. Thank you! I'm at 65% hydration with my dough, and off the top of my head, my yeast percentage is something like .25%...basically 12.3oz of flour to about...

I'm still learning a lot about brewing, so mostly lurk on this forum, but definitely have a lot I can share about pizza, so I'm glad I found this thread! I generally make pizza every Thursday after making dough on Sunday and letting it sit in the fridge for 4 days. The dough comes out of the...

Glad to hear that all is well in fermentation land. Is your bucket in a dark room? If you can make it dark enough, shining a flashlight onto the lid or onto the side of the bucket can sometimes make the bucket just translucent enough to see if there's any krausen formed.