Search results

Gelatin is your friend!

I just co-pitched DuPont and Belle Saison, seemed like cheap insurance. Since Belle is meh and DuPont is awesome I hope I get the attenuation from the former and the flavor from the latter. Using Drew's fermentation profile--pitch in the low 60s (°F), "open fermentation" with foil instead of an...

Stay home because your feeling nauseous, start to feel a little better but you've already cancelled your morning so you decide to make vitality starters for your club brew tomorrow. All is well until you pop the cap on the swing top that you saved your yeast in and it goes Fn EVERYWHERE in your...

We've got a club group brew on Saturday, planning on brewing my spin on Denny's First Alt (listen to the latest Experimental Brewing) and about the 5th iteration of my take on Lil Sumpin that is now nothing like Lil Sumpin! This one's getting nothing but whirlpool hops and it'll be amazeballs...

You can add the peanut butter flavor at packaging. Start very low and taste, add more (if needed) and taste, etc. A buddy of mine made this, added too much PB flavor and it dominated the flavor to what was probably a good beer's detriment

Awesome, please let us know when it's available! @BrunDog I was wondering if that was you! Great job on the write up, I've been following this thread for a minute and still had some head scratchin that the article cleared right up. And Bobby taking it and simplifying things makes it even easier...

Just brewed a saison with only Citra and Mosaic Cryo hops in the whirlpool. Can't wait to try this one! Bubbling away with DuPont and Belle Saison

Yummmmmmm...

Forgot the pics

Don't Touch My Willie American Wheat. Nothing but Cascade and Centennial in the whirlpool and even at 4% the mouthfeel is amazing and it actually tastes sweet but it is dry as a bone!

Tasted all three. Cherry is going to be amazing! Raspberry is kind of meh right now, not sure what to do with that other than let it ride. The base beer is ok...tart, tastes good, was just hoping for more character from the Brett by now

Citrosaic Saison using only 1oz each of YHC Cryo Citra and Mosaic in the whirlpool Pitched WLP565 (DuPont) and Belle Saison together at 65°F where I'll hold it for 3 days, open fermentation per the Drew Beechum method, then will allow it to free rise, and will start adding heat to get it into...

I'm on the Western Slope, so my LHBS (which I'm VERY thankful for as I've never had one closer than about 2-3 hours away) only carries White Labs. Where do you get the GW sugar?

That makes a lot of sense! I recently switched to an induction cooktop and have played around with mashing in low and letting it slowly climb through all the temp ranges. Made sense to me re: increased fermentability and I don't waste time waiting to get to strike temp. Glad to have something to...

Interested in your source that sugar can contribute to the stall. I've never had that issue or heard that. Genuinely curious, not starting sh!t [emoji869][emoji16][emoji481]

I think that should be fine but you might let it get started with just foil and then after 3-4 days of free rise at ambient pop in the thermowell

Couple things from someone who LOVES brewing and drinking saisons... You don't need any fancy candi sugar. Save your money and use table sugar. Drew Beechum recommends "open fermentation" when using the DuPont strain as he suspects it is the back pressure that causes the dreaded 1030 stall...

My Kolsch... delicious! Dropped very clear w/o any fining

Yup

They are soooooooooooooo Pinky and the Brain!