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I wonder if you can brew one and use some Strata hops in a dry hop. I have yet to use them, but they supposedly have a strawberry flavor to them. I may actually try this. I've been going around and around on what I want to brew next. Be a good way to test drive the Strata...

My method with 3724/565: Put the wort into a glass carboy (only time I use glass anymore unless bulk aging) and oxygenate. Put the carboy in a water bath with a cheap aquarium heater and cheap submersible pump. Pitch at 68-70°F. 48hrs later, start the pump to circulate the water and bump it up...

Do it. I just used about 50% of my leftover grains from other brews and made a jalapeno lager I'm calling "House Money Jalapeno" since all the grains are basically "house money". So far seems pretty solid after about a week in the fermenter under pressure (using Mexican lager wlp940). Though...

My input: Don't use your good kettle for it. It leaves a scorched mess in the bottom, no matter how much you stir, and is a b!tch to clean. Plus, I, personally, don't think it does a whole lot you can't do with a dash of melanoidin. But if you've never done it and are interested, do it. It's...

Yes. Missed that. I'd just do a .25L starter then. You want the yeast awake and ready to go.

Yes. Probably. Most likely. But I'd definitely do at least small starter (say 0.5L of 1.040-ish wort for 18-24 hrs) or there's a pretty good change it will either not work or will taste pretty bad with how stressed the yeasties become. Honestly, due to the high gravity and since its been so long...

I've never shared a recipe this way, so let me know if it works. Strong Rye Saison: https://beersmithrecipes.com/viewrecipe/2061224 Nelson Sauvin Saison: https://beersmithrecipes.com/viewrecipe/2137802

Looks good to me. Rye in a saison is wonderful. My one critique would be that's a lot of sugar (20%). I limit my sugar additions to 10% max. Any more and it can give flavors that may clash with the yeast.

I believe you can make good ribs that way. I have had great vietnamese ribs in a pressure cooker, too. But a good smoke bath is how ribs want to go out of this world

My man. If I never hear another Blaze do-do-do-doo-do-do or Blippis voice in my life, I'll be a happy man.

Not near me...😭

Sour passionfruit wit while the boy plays with his monster trucks behind me. Long day. Woof.

I have a pretty well received strong rye saison I brew every so often. Its not my favorite saison I brew (that title goes to my Nelson sauvin hopped standard saison). But if you want to see the recipe, let me know.

Blaspheme!!!!

I'll look into it. I've tried wyeast 1214 and 3787 and white labs abbey 550 yeasts. Wasnt happy with how any of the beers turned out so assumed it was something I was doing wrong. Which I'm sure it is. I'm going to try again this winter for next fall drinking. If that fails, I'm resorting to...

Moby Dick, or The White Whale

The beer you always wanted to brew or to perfect but was never able to. The one that got away. The little ****er that messes with you til you can't sleep at night. Ok, not that intense. But you get the idea. (I'm not intending this to be a "help me fix my beer" type of thread) For me, its a...

That's tomorrow's job. Today is making sure all the leaves that collected the last week make it into the nowhere (the place between my pool and the municipal land behind the pool). Gonna be hitting mid 90s this weekend. Gotta be ready!

Now my Vienna lager outside before I try and pretend to care about work for 2 more hours. Thank god the office is basically closed and all I have to do is make sure no fires consume the business.

Component Munich Dunkel lager with lunch. Local brews at a local restaurant.