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According to De Ranke brewer Nino Bacelle, their house pitch is a 50/50 blend of T-58 and S-33. Which I’ve always assumed is where the whole S-33 as a Belgian strain might have come from. (I believe it was the Craft Beer & Brewing podcast, or possibly an article of theirs where he said this.)

ESB

Belgian strong.

Refreshing pils on a 100*F day 🥵

I know this wasn’t in my original question, but does anyone have experience adding maltodextrin to an extract stout recipe? If so, what is a typical dose? Like 5-10% maybe? Just to beef up the body a bit.

Is KegLand's DME likely a Cooper's product?

I've seen that one as well. For some reason Muntons just isn't much of a thing here in CA. Which is a bummer. Everyone around me only carries Briess, even MoreBeer. I like to buy local when I can. I've looked online, and the prices for Muntons DME through NothernBrewer/AIH are asinine (perhaps...

Makes sense, maybe low-mid 60's would be better. I've never played around with any of the French-grown hops, so I threw together a little experimental recipe combining Barbe Rouge and Triskel. 🤷‍♂️

Two fold: One being color. Assuming brewers crystals don't have protein in regard to some of the Maillard development. The other being the mineral concentrations in DME. Particularly with Briess, many suspect high sodium. I figured brewer's crystals are neutral in that regard.

While I don't dislike it, I too notice a very unique flavor in both the regular and imperial Voodoo Ranger that I can't quite pinpoint. For a while there I thought maybe they were using some kind of unique yeast strain, but from what I gather it's basically 001. Also agree with the others...

Curious if anyone has experience fermenting BRY-97 on the cold end of the spectrum. According to Lallemand, its ideal temp range starts at 59F. Im planning ahead on a Blonde Ale I'd like to have ready to kick off summer in a month or so. I considered going the warm-fermented lager route but I...

Split the difference. I like that idea. Thanks!