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It was so strange. At first, it came out as a different but not unpleasant flavor. It was passed around the brew club and someone said "root beer" . They were right of course. Now all I can taste is root beer

Yup

OUCH. That one is quite new to me. Not even sure how to go about avoiding that except to change yeast. I am sure that this one will not fade - something tells me I am stuck with that for this batch

Hi all, Recently brewed a Saison - 5.75 gallon batch, 6.4% ABV 80% Pils, 17% red wheat, 3% flaked oat Saisonstein's monster yeast Went with American hops - .5 oz Strata@ 60, 1.0 oz Chinook at 2 Somehow, I came up with a root beer flavor. It is not unpleasant, but it is just so strange...

Not needed to go heavy as far as I am concerned. I would add something to bring it out though - Mosaic, Vic Secret, any good IPA Dry-hop hop will do fine. Feature the Denali, but add a little complexity. By not heavy - I mean no need to exceed an ounce per gallon. 5 oz in a 5 gallon batch is...

Denali seems (to me) to shine best at temp under 170. Less pine, more fruit. Just did this paired with vic secret. Not finished, but gravity sample is delicious

Got some great feedback in Saratoga tonight. Astringency is creeping in and I need to get a few things corrected on recipe balance. Got things I can work on now.

Brewing this straight off the third turnbuckle this April to be ready for Cinco de Mayo.....

I do want to hear about it for sure - especially the Flanders red.

OOPS - meant the LME! Well, boiling at low volume and topping off in my opinion would be great for a Barley wine. That with the lower hop utilization would force more hops, but I think it is well worth it.

Really have not found a definitive answer if that is the same strain. Rumor is that it might be

Not sure the IBU's will present themselves like they seem they will. Granted, my recipe for that OG was all grain (lower hop utilization in boil as more sugar) but I had three ounces of galena @ 60 min and the bitterness just was not there. Had two ounces of Comet at 20 to boot. Get the...

Need to get into sours this summer. Any kind really. Just love them

Putting in a couple. Porter, American Strong, Pale Ale, Saison. I am bringing my porter to Saratoga and Albany brew clubs due to results drinking more like a Baltic Porter and I need input. I tried to cold brew my dark malts. The results were smooth and very tasty, but the roast and...

No use getting angry. Here you go - stay the course, wait and see. It is just fermentation. It may not work out well. No problem. It is just liquid in a bottle. I will be honest - sounds like it is not going to turn out really well. When no one is looking, decant 1/2 gallon and replace...

Back in December, I decided to give this strain a go. Sounded like it would chew through most stuff and by throttling the temps, one could greatly affect the outcome. I did an American strong - Tons of Maris Otter, A blend of Extra Special, Caraaroma, and a few other grains. Hopping was...

Some like it hot... Don't be a Menace... A complete history of my sexual failures

Just brewed a Pale that I think will be a complete hit. A friend form the LHBC joined me for a brew day with his recipe and ingredients. He had some limitations at the moment with regard to brewing at the house, so I was more than happy to oblige. Batch is a simple grist of 82% GP, 15%...

If your sink is a double sink, get a fish pump, and fill the first sink with ice water. Use the fish pump to drive water through the wort chiller. Get something that drives 500 GPH or greater. The back pressure from the small tube size and length of the tube will restrict the flow. allow...

Hard lesson to learn - it is beer, not a child. There are lots of chances to get it right. First - it all sounds normal. Particles and cloudy are minor processing issues that are more aesthetic at the stage fermentation is in. Could easily clear up. Second - if something goes wrong, try...