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Been following this thread for awhile and chiming in to maybe provide some useful information about fermentation temps and timelines we know they're using at the brewery. There's been several pictures taken of their temperature controller at the brewery that all recently filled fermenters (the...

My ht clone was very cloudy which I attributed to the wheat. I made a pale ale with harvested yeast from my ht clone and it was crystal clear after 10 days in the keg.

I brewed the recipe around page 58 this last weekend. I was concerned about the graham crackers lowering the mash temperature so blended them in with the two cans of pumpkin and roasted both for an hour in the oven. The graham cracker aroma filled my house while cooking it and after letting it...

I used to hassle with the blowoff you need with this yeast but now I ferment in 8 gallon wine buckets with an unsealed lid. Makes it easy to top crop that healthy krausen yeast and maybe it simulates open fermentation at westvleteren but it probably makes no difference.

Just a quick question for csi or anyone who has experience with these recipes.. I got my scoresheets back from the bjcp comp that I took gold medal and scored a 39 and the only critique they had was that it was too warm in the mouth and said to lower fermentation temps. Now I pitched my yeast at...

This looks like a great recipe and I just loaded it into beersmith and it's on deck. Any reason why the sugar and lactose are added to the mash and not the boil directly?

Just added the second dry hop addition to my signpost v4 clone I brewed up. Sample tastes and smells spot on so far... I'll update again once it's finished. Thanks to theveganbrewer for all the hard work put into this!

It makes me not want to buy citra in bulk since it's hit or moss but it still beats paying 3$ an ounce at the lhbs

I've noticed cat pee aroma from the citra I bought in bulk at the beginning of the year. Nothing like the over ripe mango I used to get from previous crops of citra. My thinking is that the brewerys are selecting all the nice tropical citra crops and leaving us homebrewers with the catty crops...

It's intended to be used while still wet. If you wait for it to dry additional microscopic bacterias, yeast, microbes etc in the air could actually land back on the surface and it would no longer be sterile. A small puddle should be fine as long as it's not a significant amount.

I've brewed this recipe several times and the last time I made it the S04 also took me 10 degrees above ambient temp and got to the lower 70s and it was definitely my least favorite batch. Definitely drinkable but the esters that s04 put out at that temp are not very pleasing and come through...

What ^^^ said. I got mine a couple weeks ago. Luckily enough love2brew just got a huge shipment in this morning so it is currently in stock. The availability is extremely limited though, if you "like" love2brew's facebook page they post every time they get an ECY shipment in. Alot of other great...

I used the east coast yeast Conan strain and that thing was a BEAST. It tore through 1.073 sg wort in 48 hours down to 1.011. The peach/apricot esters of this beer taste beautiful.

Oh wow my first attempt at the csi recipe with decoction I boiled the decoction 20+ minutes. I really could have saved myself some time with that 2-3 minute boil. I hope it doesn't have a negative impact on the flavor.

Me and some friends did a blind taste test of this Westy 12 clone, st bernardus 12.and rochefort 10. The st bernardus and Westy only had about a month in age difference (6-7 months) where the rochefort had over a year on it. The results were the same across the board rochefort being preferred...

The only change was that I used 2 lbs of d180 and 1 lb of d45 instead of the syrups recommended. Followed the same fermentation schedule and used quite a bit of 3787 slurry from a dubbel I did instead of doing a stirplate starter. This is the first competition I entered and am surprised I was...

I won the Belgian strong ale category in alabamas first bjcp homebrew competition with the new world recipe. I have the old world conditioning right now currently only 2 weeks in the bottle. Thanks to saq and csi for all the hard work put into this. I bottled my new world in January and it is...

1.010

Made this 5 weeks ago and while the taste is great it lacks the crispness that I expected and mine seems to have more of a creamy, thicker mouthfeel than expected. My question is will this beer continue to get crisp as it cold conditions? For reference: I hit OG and FG perfectly, fermented...

This beer is awesome. I made the AG version and am getting down to the last few bottles. As others have suggested, cold conditioning for about 10 days does wonders for this beer. It's not a practice I use for my other IPA's but the harsh astringency seems to mellow and the mango/citrus really...