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Hi friends. Firstly, I'd like to apologize for my randomness and the fact I just jump in this thread and blurt out personal babel instead of taking the time to address the topics being discussed. Life has been a bit stressful and depressing. For those that don't know I'm a self employed...

Skeezer's recipe doesn't call for a hop stand on the flameout additions, so if your chilling your beer quickly it shouldn't be much longer than 2-5 minutes above 170F. That wouldn't change the bitterness enough to even be detectable in my opinion. As I mentioned above, I tweaked Skeezer's recipe...

Sorry Dan. I'm sure the long distance thing makes it hard.

Yeah, I had a hard time finding pork bellies in my area. Everyone just sells chunks as opposed to large slabs. These were a little skimpy, but I'm ok with that.

Nice! I just started my first batch curing last Friday..

I've never met Michael (Revvy) in person, but I consider him a good friend. We share a lot of interests, and he's just a really nice guy. I chat with him on facebook from time to time. He's inspired me in many ways, and I've also learned from a lot of his threads here on HBT. He's quite the...

This is true, and it's also why I mash for 2 hours as a general rule. With that said, the main idea behind overnight mashing is not necessarily for raising fermentablity or efficiency. It's more for splitting up the brew day, which is nice if you want to get done earlier the next day. Plus it's...

I'm sure it will work great for you! Cheers!

I cant speak from experience on that strain, but some quick reading on it suggested to me that people do indeed do D-rest on that strain. Unfortunately I can't really tell you which strains don't require a D-rest, as I always do it regardless of the strain I use. I've only read that some lager...

Some lager strains don't require a D-rest, while others do. 60 will probably do the trick. At that temp I would consider letting it sit a bit longer after the beer reaches FG just to be sure the diacetyl is cleaned up.

Yeah I leave my Chico at 64F for the duration of the initial fermentation (4-5 days), and then I let it free rise to 68F. Depending on ambient temps that might be a day or it might be a few days..

Lots of people raise the temp on an ale after the first few days of fermentation. I usually start at about 64 and end up at about 68 on most of my ales. The reason people do it on lagers is for diacetyl rest..

At 75% fermentation I raise temps to do my d-rest and leave it at that temp until I reach a stable FG. Then after reaching FG I rack and I slowly drop the temp to lagering temp...

Wow, that's a bummer!

That would explain it then. It's too bad, because I'm not a fan of grassiness.. Fortunately the beer is still drinkable.

By "this years" do you mean the 2013 harvest? If so, then yes..

Mine wasn't overly bitter at all, but it did have a bit of grassiness that I didn't care for in the beginning. That has faded after being in the keg a couple weeks. It's still there a little bit, but it's not unpleasant. I have a feeling the grassiness was my fault, because I did a hop stand...

I should send you my smoked Saison. A pound of beech wood smoked malt was WAY too much for my tastes. I can't even drink it....

geeze! You're killing me here!

That's it! I need the sausage attachment for my KitchnAid!