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Had an unusually cool day for July sa tried a bottle of my bourbon soaked oak aged RIS. It's been in bottles 7 mom and the overpowering bourbon flavor is mellowing and melding nicely! It was my biggest AG batch to date And did a pari gyle for 15g. 4g RIS, 5g dry stout, 6g session black IPA.

5 g session Belgian wheat 1 g dandelion saison 5 g yanked English mild =5863

This looks excellent, definitely adding to the list. What would anyone think of using T58 instead?

This looks like it's worth trying now that I'm finally settled for a few years. Thanks for the recipe OP

I've done long meads and JAO. This looks interesting enough to try it and not have a 2 yr wait!

Drinking beer. 6 days to bottling a Belgian wheat. 3 weeks to bottling an English Mild brewed yesterday. Better get to drinking so I have a place to put it all. Oh, and I gave the wife permission to buy some Summer shandy...

That Cascadian Dark ale turned out beautifully. Drinking one or two a week to gauge how the hops age but it is a mighty fine beer. Light in body but very flavorful between the mild roast and moderate hop aroma/flavor. It's going to be my summer beer as long as it lasts. I think I'll try that...

4 g RIS 5 g dry Irish stout 6 g session Cascadian Dark Ale Was a good day for a partigyle! 1908+15=1923

Water. And tea. Anyone give up beer for a time? I gave it up for Lent this year...not easy!

That wheat ale looks nice, unfortunately ALL my bottles are currently full... I recently did a RIS partigyle with the first runnings being RIS, 2nd runnings being a dry Irish stout og 1.045, and final running being a session Cascadian Dark Ale. 3rd runnings from batch sparging were only 1.018...

Sounds spectacular. How does the beer compare to sixth glass prior to bourbon, oak and cherries?

also interested in using propane indoors... I was just eyeballing an electric set up but would rather not go that route...

another barclay perkins option, just from today! http://barclayperkins.blogspot.ca/2017/10/lets-brew-wednesday-1946-barclay.html

Excited to try this for a dubbel this winter and for an English mild come spring. Probably plan to use the 290 for both, maybe half 290 and half invert for the mild...well see. Thanks!

What is your current recipe/procedure? It would help us to know what you already do to hopefully give you better directives.

first question is how do they taste fresh? They will typically make a VERY tart cider. I have a tree with tiny 3/4" crabapples I've used in an apple ale. made graff before I knew what graff was... I quartered, seeded and froze mine. the seeds can impart alot of bittereness, might be just the...

https://beerandbrewing.com/make-your-best-trappist-single/ Turns out westvleteran 6 used to be darker in color but is now lighter second runnings from the tripel. Just keep digging Google/Pinterest

just as an update, I've done this twice now. The first was steeping grains from a big brew day. a buddy and I did 5 gallons of porter and 10 gallons of honey weiss. After resteeping the grains and draining twice I ended up with 1.5 Gallons of "wort" Reduced it to 3 qts, added 3lbs honey and...

Pastor in the Evangelical Lutheran Church in America (ELCA) Figure with the German heritage of the Lutheran Church, brewing was a prerequisite!

Just had a thought, was the darker color/flavor of a dubbel done solely w sugar addition in the boil? And maybe traditional enkel wasn't as light as the two examples I've seen...