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Off work today so a brisket point is smoking away on the kettle. I'm trying the "fuse method" for the first time where charcoal and wood are strung along the perimeter of the kettle then hot coals are added to one end to start the "fuse". Gotta be careful to rotate the grill and lid vent as the...

How was the stickee monkee? There's a bottle at my local shop that's been staring back at me but it's pretty damn pricey...

Try: www.hopdawgs.ca (they are even located in the same town as Gambrinus' malt house... not that it really matters for your purposes...)

Imperfect = rustic Burnt = cajun Dropped it in the dirt = random (give it "randomly" to the person you like least) It's all good.

Continuing on my theme of American beers impossible to find at home. Created quite the lip slicer by using the edge of the granite counter top as a bottle opener. Poor technique. Solid sour... most of the saison character is lost behind the sour/funk. Still good stuff.

Not bad. Pseudo sue was better. Golden nugget was the best today.

+1 on that. It really leaves a very coarse resolution at the top end. Especially since it's very rare to use the full scale. Guidelines are to not score anything < 13 and it's pretty rare to get anything >45... even so I would challenge most judges to repeatably distinguish a 40 from a 50. So...

Travelling in 'murica this week for work. Always nice to score some brews that you guys talk about on HBT but otherwise unavailable in Canada. This ones tasty. Definitely enjoy the Citra hit.

That's how we roll in Alberta...

Care to share the recipe for your Landlord clone? I had it for the first time a couple weeks ago and I think it's superior to Fullers which was previously the only quality bitter you can get around here.

Sounds promising. Go metric system!

There's a brewery near me that does various kettle sours with a good dose of late/dry hops... usually fruity/tropical US and NZ hops. I really enjoy them and that's what I was thinking for my next one. So I think a lot of your options above would be really good. I would stay away from much on...

Have you seen this? http://www.whitelabs.com/sites/default/files/R%26D%20Wild%20Yeast%20and%20Bacteria%20Experiments.pdf Not much background info as to their methods but I take a couple things away from it: L. plantarum seems to have a longer lag phase than other lacto species when cool...

Well that fell apart quickly...

Personal preference really. I personally don't love them murky (or any beer for that matter). is Blindman Longshadows available in BC? That's the only proper NE IPA I've found here in AB. It's quite good (as is a lot of their other stuff).

https://www.ncsu.edu/labwrite/Experimental%20Design/accuracyprecision.htm Hey - everyone's doing it. You do want to be cool don't you?

I should also mention that the cell count is quite low in the WL Brett C so even though Brett is capable, the vast majority of the alcoholic fermentation will be done by the Sacc since their growth rate is much faster and they were pitched at a much higher initial rate. The Brett will basically...

Yes the Brett ferments at the same time as the Sacc but it also can metabolize a number of byproducts that the Sacc are producing during active fermentation. So theoretically a co-pitch of Brett with Sacc will produce a milder funk than one pitched in secondary... at least according to Milk the...

Actually I just took my own advice and brewed this exact beer last night! CMC Pale with 16% rye malt, 6% victory, and 8% kettle sugar. 20 g each of citra/nelson for 10 mins and I'll dry hop with the same. Pitched a blend of WYeast French Saison, Belgian Saison, and Brett C. I've done...

Yeah I'd 2x your late hop additions if you want them to come through more. It will be relatively subtle @ 1/2 oz each. Nothing wrong with that either, of course... just depends what you're after. Other than that I agree - drop the carapils. Looks good!