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well, the one that I just bottled is a derivation of jamil's Orval clone from the brewing classic styles book. I mashed directly in the kettle and got ****ty efficiency, and of course the brett has thinned it even further... but still I feel there should be more mouthfeel. I used 10 lbs of...

is this a factor of mash time/temperature? in both of these batches, i aimed for 90 minutes at 150.

This is possibly a mistake, but i just keep it in the large bag it came in. I roll the top of the bag down tight and hold it shut with a clip.

you can secondary pretty much indefinitely.

I just made an ultra-dry super-saison. OG was 1.075 (which included 2.5 lbs of table sugar). Gave the super-attenuating saison yeast a long, long time at high temperatures to max out the attenuation and yeast characteristics. Finished at 1.005, for 9.2% ABV. Pretty crazy. Bottled it last...

hahahahahahahahahaha creefer and clayton, you are amazing to me. you have completely lost your marbles.

Wow -- I can't believe the size of the starters some of you folks pitch. I rarely make a beer less than 8% ABV, and I always make a 12oz starter in a beer bottle. I've never had yeast-related off-flavors and I've never had a stuck fermentation. Then again, I mainly brew belgian styles where...

i like to start at 68, let it rise to 72 or so during the active phase, and then as soon as the bubbles begin to come more slowly i bump it up towards 80. the extra warmth towards the end of fermentation gives them the little boost they need to finish dry. Another great trick for brewing...

i actually disagree about the size of the starter. I make high-gravity belgians almost exclusively, and I've never had a problem with 12oz or 16oz starters, even with beers finishing around 12% ABV. I think temperature is more important when it comes to achieving full attenuation. Pitching...

a pellicle has begun to form around the perimeter and the beer is now tasting complex and funky -- imagine a dark Orval. gravity is still around 1.030. I would happily drink this now, but I'm afraid of bottling it since the brett might produce a lot more CO2. Dregs added: orval, cantillon...

hence the fatness of your a$$

DME dissolves better in cold water? is this true?

why not just save one bottle of each beer you make, and culture the yeast from that whenever you want to use that yeast strain again.

yeah, they're different from sweet cherries. tart cherries are the ones commonly used in cherry pie. they're relatively more rare, but in season right now.

In my experience with Briess DME, the tastybrew calculators have been right on the money.

Does anyone know where to get the enzyme that Shea Comfort talks about in that podcast? he refers to it as "convertase" but I don't see that in any catalogs...

brewt00l: that podcast was rad. I am so pumped to try this.

hmm... I think I would like the tartness. What was it that you didn't like about your batch? was it that you were expecting a sweet cherry flavor and it came out unexpectedly sour?

how many pounds of cherries are appropriate in a 5-gallon batch? I've never put fruit in my secondary before.

Gonna pick tart cherries on Sunday. What beer should I brew to use them in? -a dry, tart saison? -a malty, toffee-ish dubbel? -a 12% ABV Belgian dark strong to drink at Christmastime? or something else?