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I've made NB's Mustache Envy Belgian Stout recipe a few times, and I've picked up a few tips. 1) In my experience, Abbey Ale dries out beers, and reduces mouthfeel. The oats are a good call, and you could even go up on your mash temp. I mash around 158, and still finish below 1.020 sometimes on...

Has anyone brewed this with a more expressive yeast? Can you taste any difference under that grain bill?

Great info! Thanks!

What are the FG's of the 'white whale' imperial stouts (Bourbon County, Dark Lord, KBS, Hunahpu, etc...)? Starting on the road to black gold. Going to brew small batch iterations of big stouts until I get in the ballpark.

After numerous occasions wrestling with the flutter valve at the bottom of my autosiphon (dry hops always find a way in!), I finally snapped one of the tines. I thought I would have to go on a quest to find this obscure replacement part, when I found a post from user BBBF buried in one of the...

@BBBF Thank you so much for the dime trick. Spent an hour wrestling with my flutter valve, snapped a tine, and this saved me!

I've decided to use the second runnings for a beer de coupage with my sour carboy. Going to ferment with Ringwood (harvested from Deschutes), followed by 3711 to get a really dry product. The sour's got a red base. I'll test some blends after this beer ferments out, but I'm hoping for a 50/50...

Great discussion! Really appreciate everyone diving into the logistics - that's going to be really helpful. Shcwarzbier is a neat idea. I'd probably have to use a kolsch yeast, but my basement is around 58 this time of year, so I think I could pull it off!

First thought: Amber Belgian with a bit of spices and dark candi syrup - kind of Rare Vos in style.

Going to be brewing an RIS soon, and I hate to see the extra gravity go to waste. Most folks I read about making partigyle small stouts mention a thin body. What's the best way to handle this? Cap the mash? Or - maybe more interestingly - can anyone recommend a different style/recipe that could...

Hi, I'm about to brew my first saison (woooo!). I'm using 3711, and hoping to bring out big citrus esters. I have heard these are brought out by warm temps, so I'm planning to ferment around 70 degrees ambient, hoping the beer will reach upper 70's through fermentation heat. With that...

Excellent notes! Thanks for the info.

Hi All, Looking to make a berliner-inspired base for fruit beers this summer. By no means looking to stay to a style, just want a tart, slightly malty/sweet base to make fruit bombs out of! :) Wanted to run this plan by everyone for thoughts. Recipe will be ~70/30 Marris Otter/Red Wheat...

Hey All, I dropped about 8 oz of maltodextrin into this over Christmas, and I tasted it again this weekend. There was a strong lactic acid flavor, as well as more mouthfeel. The watery consistency/flavor was completely gone - it is now bona fide sour beer! There's a tiny bit of funk in the...

I really like this idea. I've always had a habit of toying with things as I go, and I think my brewing education has suffered a bit for it. Not only would this allow me to dial in my numbers, I think I would learn a lot about how specific ingredients and processes affect the final beer. I would...

I really love stone fruit and cherry flavors in beer. My favorite examples come from BDSA's like St. Bernardus 12 and Rochefort 8. I've also tasted them in English porters, and even in funky Brett beers. I'm starting tinkering with a recipe that will really hype up these fruit flavors. I'm not...

147. Sandstone, what are your favorite Ohio Brews? (not expecting to win, just so I can be on the lookout!)

1) Thanks for commenting, everyone. Good to know this recipe needs more crystal to get enough maltodextrins. Just one point I want to address (and be corrected if I'm wrong): Relative to its' mass, I think D90 has a fair amount of complex "residual" sugars for bugs to munch on, as it undergos...

Awesome - thanks for all the insight!

For my first sour, I brewed a moderate gravity (~1055) Flanders Red with pils, a little wheat, and a bit of D90. Pitched a single pack of Roselare into the bucket, and it's been sitting for about 4 months now. I took the first taster this weekend, and to my surprise, it was extremely light in...