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The other thing to note is cubes vs. chips, chips have a much higher surface area than cubes. This means more oak flavor for the same weight. I like the cubes, and have heard that the chips have a much more 'in your face' oakiness than the 'softer' cubes. The beer should pick up the 'oakiness'...

What's this one like; FG, taste, method(chips straight into secondary?), etc.? Bottled after only ~3 months?

I didn't do my homework on this yeast, from Wyeast: YEAST STRAIN: 2124 | Bohemian Lager A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Will ferment in the 45-55°F range for...

I've been looking at starting one for much the same reasons as these guys. Congrats, and I expect even more beer production from you now that you have no excuses.

Sounds interesting, I'd like to try the malted oats. Wonder what would it be like at a high percentage of the grist?

I'd taste the extract and make sure I wanted that flavor in the beer. I have never used them, but many say that they can be too 'medicine'y' Its probably going to be on the dry side at 1.056 and mashing at 150F, but there's nothing wrong with that - just know what you're in for.

Awesome, it will be great to knock Jamil down a few notches. ;) Seriously though, he can't be right all the time( I hope). I hope it goes well and I'm looking forward to hearing more.

I just realized this is technically a lager because I used a lager yeast, which means its my first lager in almost a year :eek: Its going well at 64-68F, I probably won't finish it up any higher than that. I'm also going to only add brett to half the batch, assuming the FG is low enough. I ended...

Good luck yeast. ;)

I don't agree with this statement for a number of reasons: it depends on the beer(even among wheat beers); it depends on your personal tastes, it depends on the fruit going in, etc. New Glarus uses over 1 pound of cherries per 750mL bottle of their Belgian Red, and I'm sure their Raspberry...

What's the OG supposed to be w/o the raspberries? (can't open the file)

They're both from Family Guy

:off: Sorry to hijack this meaninful thread, but another video from that site caught my eye....pretty funny gag. http://www.snotr.com/video/499

http://www.snotr.com/video/500 Blue Harvest was AWESOME, can't wait for the next two.....or five(probably not;) )

Paris rocks, the other places you're going are great too, but give Paris a shot. One day is definitely not enough IMHO, but at least give your one day a good shot. I always( 3 times) stay at the same hotel, La Sanguine, by the Madeline when I'm there because my great grandmother used to stay...

Go with Jess, she Rockxorz! I'd go with her over Jamil anyday. :D I think they mention in Farmhouse Ales that the Dupont strian may be a 'mutanized' version of a red wine yeast, thus the ability to ferment warm without producing a lot of fusel alcohols....seem to remember something like that. I...

You're going to ramp up to that temperature correct? I would not start there, but after 24 hours - 48 hours of visible fermentation raise the temp. I've only had one saison possibly get that hot, when I placed the wrapped carboy next to a space heater, but I can't say for sure if it got into the...

You can save money when 'cloning' a commercial beer that cost ~$8 for 12 ounces and making 5-gallons of homebrew version. :drunk: And yours turns out being better than the original.;)

There's a link in the original post, its De Struise's Pannepot, and from my understanding its very good and very hard to find. Its from these guys: http://www.ratebeer.com/ratebeerbest/winner-struise.asp

Wild Brews by Jeff Sparrow is good, and you'd be hard pressed to ask a question you won't get a reasonable answer to on the homebrew section of www.babblebelt.com. They may not know for sure, but they'll have a good guess. I have not read anything about feeding a Brett beer to develop more...