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FYI, Deschutes' Hop in the Dark uses both flaked and toasted oats and it is one the better examples of the cda/bipa style. Cheers! Kevin

Just a quick FYI, the base malt for Palm Speciale is MFB Special Aromatic. It is not a standard Aromatic malt, much closer to a Vienna malt. I only mention this because the recipe Oldsock references uses Pilsner as a base. Cheers and good luck! Kevin

Should make a great beer. I recently brewed a Brown Ale with a couple late additions of Sterling; half an ounce @ 15 and another half ounce at flameout (along with half an ounce of Goldings at each addition). The beer turned out very good and has a nice spicy hop flavor, similar to what you...

@Doc: Yep, should have been attenuation. Hadn't had enough coffee when I started posting this morning. @Beeraroundtown: I will be working up another starter of wild yeast (+ whatever other bugs are probably in there) next week for a Barleywine and can save some for you. Not sure on the best...

I took a hydrometer reading for my Biere de Garde last night. It was at 1.013, down from a starting gravity of 1.054. That puts the efficiency at 76% so far. Cheers! Kevin

Another update. My Biere de Garde has been fermenting for a week now. While the Smoked Wheat beer didn't really take off until the temperature spiked into the high 70(F)'s, the BdG is rolling right along at ~60(F). The krausen has just about finished falling in and I will be probably take the...

Just wanted to give a quick update. The smoked wheat (gratzer-ish) beer I brewed turned out pretty well. A calculation goof on my part put the IBU around 40, instead of the 15 I was shooting for. I did a quick review of the beer on my site a few weeks ago: Wild Smoked Wheat Update Last...

FWIW, New Belgium uses wheat malt, not flaked wheat in both Sunshine and Mothership Wit. They also use coriander and orange peel in both. The big difference is that Mothership uses all organic malts and a Wit yeast. I think your grain bill is fine, but you can probably skip on the honey and...

I think this is exactly the case. I brewed 2 gallon batch of a smoked wheat ale a while back that used 1 lb of Weyermann Rauchmalt. The malt had been sitting on the shelf at the LHBS for god knows how long in a premeasured bag. The beer was less smokey than a 5 gallon batch I've brewed using the...

Well, you picked a good time to brew a bitter. Two of Wyeast's 4th quarter special strains are 1469 West Yorkshire (Timothy Taylor) and 1026 British Cask. White Labs also has WLP037 Yorkshire Squares (Sam Smith) through the end of the year. As far as grainbill, I really like Bob's 80/10/10...

Any update on how this turned out? Cheers! Kevin

FWIW, here is the Tumbler information from OBF: Sierra Nevada uses malt within days of roasting at the peak of its flavor to give Tumbler a gracefully smooth malt character. Two-row pale, crystal 40, chocolate and smoked malts give it a malty complexity. Challenger hops in the boil add...

Hey all, quick update on my wild yeast experiment. I finally got around to brewing a Smoked Wheat beer with it yesterday. I posted some additional info here: http://beerandcoding.com/adventures-in-homebrew-wild-smoked-wheat-oaked-munich-ipa/ Cheers! Kevin

**Update** I took a hydro sample of my wild yeast starter last night. It is down to 1.014, so there is definitely something eating sugar in there. I tasted the sample and it was surprisingly lemony. Not sure what to make of it. I don't think it was a lacto infection; I've done a sour mash...

Oh, forgot to mention that Rogue has a brewery in Eugene, the Eugene City Brewery. Instead of Rogue's Pacman yeast, the ECB brewmaster (Natos on this board) uses a self-cultured yeast on all his Track Town Ales. Although I believe it was derived from a commercial strain. Still cool though...

That's probably correct. I was a little concerned because I thought I detected a slightly sour aroma, but it is completely gone now. I suppose tasting it is the only way to know for sure. I didn't get a chance last night, but I will try to pull a hydro sample after work. As for Oregon malts...

**Update** After stepping my wild yeast starter up to 1/2 gallon, I thought I got an infection. Every time I would give the starter a shake, small whitish splotches would develop within a couple hours. After a few days of this, I decided to stop agitating the starter late last week and just let...

Looks good. Let us know how it turns out. Cheers! Kevin

I just skimmed the thread, so I don't know if it has alreay been mentioned, but New Belgium makes a Dark Heather Saison. A great tasting beer, but more dark brown than black. Mike, The Mad Fermentationist, has also done a couple dark Saisons. Here are the links to his recipes...

Razor, That recipe will get you somewhere in the ballpark of Fred. You might try e-mailing Alan at HotD and asking his opinion of your recipe. He is usually very good about helping homebrewers and chances are he was the original source. Cheers! Kevin