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Not really an answer here, but a couple questions and some things I've done recently. First off I'm only getting into IPA's, I don't like bitter bombs or really florally beers, more of a fan of the more balanced, malt leaning or fruitier versions. I have found that I particularly like Troegs...

From Midwest Supplies site: Diameter by Height: 15.7" x 18.3" Metric Internal Diameter by Height: 40 cm x 47 cm Wall Thickness: 1 mm

If you got flaked wheat, then it can't convert itself. If you got wheat malt then it can convert itself and you'll want to adjust your extract amount to account for this. The flaked wheat will give you some haze and body if you mash it on its own but it won't add anything to the...

I would go with what's in Post 37 Don't use rose hips, to my knowledge SA doesn't use them, they're not listed on their site. I used them as a "sub" for Hibiscus because LHBS didn't have any of it the day before I had planned to brew. Other than that the recipe will get you very, very...

Little bit of a thread revival here, but no sense in creating a new thread for essentially this topic. I made a Wit and a DIPA this weekend. The Wit will end up being "dry spiced" with Hibiscus and Lime Zest and the DIPA used El Dorado to FWH, then added .75oz El Dorado, 1oz Denali, and 1oz...

Could go with a fruit beer. Brew the base, something like a blond or pale ale, let it ferment, then a couple weeks before you want to keg it throw the fruit in, which will cause another fermentation when the yeast eat the sugars from the fruit and then keg it a few days before you want it on...

I have done this once with this recipe and the same with a couple other Saisons I've made. First thing is drop the honey, if you're using 3711 it will still dry out, this strain will chew it down regardless of having the simple sugars, and I haven't found the honey to contribute anything flavor...

I would agree with this. Boston Lager has tasted the same to me whether in a bottle or on tap, regardless of being a month old or 6 months old. If some are experiencing major flavor shifts you may want to look at the distributor, store selling it, or bar dispensing. As someone else stated, I...

After some more looking around and tasting a few commercial beers that use these hops, I have found that I don't think I'm the biggest fan of any of them. I tried Founder's Mosaic Promise, wasn't impressed, really didn't get much of the fruitiness that most claim Mosaic has. Tried a local...

Brulospher had a few write ups on his experience with BIAB, and I believe he still uses it to filter after mashing instead of doing a regular vorlauf. http://brulosophy.com/2015/06/17/brew-in-a-bag-in-a-cooler-reviewing-the-brew-bags-mlt-filter/

While agree that some of the "cheaper" Weber's are lower quality than years ago, they're still much better than the char-broil or store brands. And, yes you could buy 2 or 3 of the cheapo's over the next 8-10 yrs for the same cost as a Weber, the quality of the cooking isn't as good. Weber's...

I made an irish red and a Nugget Nectar clone, both recipes from these forums. Both of these have what I would call noticeable caramel flavor to them. It's not like eating caramel candies but it's there, blended with the other malts to make a tasty grain bill. Irish Red: Marris Otter - 70%...

I would say the biggest reasons people don't do BIAB is batch size and their "setup." I have an 11 gal Bayou Classics kettle and the biggest 5 gal batch I can do is about 17lbs, If I do that I have to hold out some water and "sparge" in a second kettle or bucket, to get up to my pre-boil...

Forgot the pic in the last post, mm one was only in the fridge for 3 days, still somewhat cloudy:

The color is spot on with the real thing. Mine is more bitter and needs more of the fruity hop flavor. I carbonated to 2.2 Vols and think it's to high, I think shooting for 2.0 would be ideal, might be a little different pulling from a keg.

I'll look into 585. The beer I'm thinking of is more for the wife and a couple friends who aren't real affocianados, so it doesn't need to be complex. They steer away from bitter and like fruity light beers and sweet chocolatey stouts and porters. The mild Belgian description seems in my...

I'm trying to avoid Brett L, I've read what you say about cherry pie, actually thought that might be good in a funnel, but have read the fades fairly quick. Unfortunately I don't roll through my beers all that quickly. Most of my family are Miller and Bud drinkers, which means more for me, but...

Little bit of a thread revival. I've been looking for a blueberry ale, whether saison, wheat, pale, really doesn't matter much to me but haven't had much luck finding a promising recipe. Now stumbling on this I'm wondering if going with a straight forward saison recipe, then use a good amount...

Deabting to brew your recipe from casual Brewer in the next couple weeks. I just brewed a nugget nectar clone from these boards and it's extremely close. I'm giving it a few more days to "clear" in he fridge then going to do a side by side comparison. I'm not a huge grapefruit fan that's why...

I always felt I was getting Brett too, that's when I was only using 566, so I switched to 3711 and got the same thing. So, then decided to go with a non "Saison" strain and still go the same "funk" with 545. So, it seems it's more of a Belgian strain in general for me. I don't recall getting...