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Basil and Lemongrass are an amazing pairing. Brewed a Lemongrass Basil saison and a Raspberry Basil Lemongrass Blonde and they both smell and taste FANTASTIC !

3 lb is heavy but doesn't seem to be overdoing it. I would lean towards and infection because extract rarely gets below 1.010 in my experiences. How did this beer do overtime ?

Hazy due to amount of hops and lack of filtration

you don't have to freeze lime or lemon juice, you can cook food with just there acid and no heat source, it will kill any buggers in the measuring cup

NB & MW merged in 2013 http://www.beeradvocate.com/community/threads/northern-brewer-midwest-supplies-merger.75227/ Spread the word !

You are aware that Midwest is owned by Northern Brewer right ?

I actually used those chips in union with my de bom yeast !

I find that if I have half "dry" and half "liquid" extracts i like to boil the dry first and the liquid later as it scorches a bit easier and tends to darken in general "shelf life" a lot faster than dry extract

Also take a gravity reading before you proceed to Secondary/Bottling/Kegging to make sure she's done fermenting, or at least at an acceptable FG

No that just appears to be leftover yeast "yeast rafts" possibly in a larger than normal amount due to the chance that you may have used a "true" top cropping yeast. What yeast did you pitch ?

Honey malt otherwise known as grambinus does not in part a honey like flavor, instead you get a soft almost nutty flavor from its contribution to your grist .

It's not all Citra and those guys are one trick ponies, any fool can brew a super hopped IPA. It's just massive late kettle additions !

it was on the fine lees for a while but not the gross lees as i didn't use any skins. Hopefully it fades! Also it didn't seem to be a lot of sediment that it was sitting on in secondary, nothing i haven't left a beer on for the same amount of time w/o issue

I am usually pretty good about sanitation before, after and during fermentation. I have brewed around 25-30 different batch's of beer, wine and cider and only had about 2 or 3 get infected due to the use of pedio in a sour that spread into other vessels. so I'm hoping its not an infection, as I...

Hello Everyone ! I made a Chilean Malbec (WE Kit) about 5 months ago. I added the K meta and Sorbate a little over 3 months ago and let it continue to bulk age. I bottled it a few days ago and added another 1/4 tsp of K Meta and now the wine smells like rubber. Is this a by product of...

Just checked in on the porter and there is still gassing in the carboy !

Hello, I started a "WE Vintners Reserve Chilean Malbec" a few months back. It has been a a little over two months since I have added the Sorbate, sulfites and clarifying agents. My question is what volume of additional "preservatives" ie sulfite do I need to add to make this thing stable when...

all of the "Dry" " secondary additions were soaked in vodka.

Correction: It was in Primary for 2 weeks and has been in secondary since then. The head space in secondary is very minimal, maybe 2 inch away from the bung at most

There seems to be a little gunk on the top after I opened the carboy. It's strange because this was a once used carboy and I PBW, Scrubbed, Bleached & starsaned the bitch.... Is glass not so impervious to infection