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That's a good point i never considered golden promise. That might be a better combo with the pale ale malt. I chose wlp007 as that is my normal house yeast for anything "ale" for the most part. I figured it would be a good yeast to balance out the higher mash temp. this is my first run so I will...

Hey all, I am planning on brewing my first East coast IPA. I am going back and forth on the base malt. Still undecided if I want to use 100%MO or 100% pale malt or if i do a 50/50 split. Any feedback on my recipe is appreciated. Thanks. Batch Info Batch Volume: 6.00 gallons (5.25 gallons...

Thanks for the write up Tagz. I just got my hands on some 6277 (Denali) hops. I plan to brew both an APA and barleywine with a chinook/Denali combo. I am excited to try this new hop out as I have been loving the aromas people are posting about it.

I just got my hands on some Denali hops. I am planning on brewing an APA with Chinook and Denali and fermenting with wlp007. After primary is completed I plan to brew an american barley wine using Chinook and Denali hops again and will rack the wort right on top of the APA yeast cake. Ive been...

thats what I was thinking of doing anyways a 3 week primary fermentation. Thanks for the quick feedback!

I am preparing to brew my first Oktoberfest early July and had a question about fermentation and diacetly rests. My plan was post boil to cool down the wort and my WLP833 yeast starter to 50 degrees in my fermentation chamber. Once fermentation temp is reached i will then decant and pour my...

+1 on everyone's comments in regards to the no banana and bubblegum flavor. This yeast will leave you with some slight funk, spice, and hint of lemon. I brewed a Mosaic hopped saison with this yeast that turned out amazing. Oh and one thing to add when using this yeast - your FG will be between...

ya didnt do anything. but i think its because i used too much roasted barley that left allot of unfermentables. I just kegged a new version that I brewed using US05 yeast. SG was 1.100 and ended at 1.022. Very nice balance between sweetness and bitterness.

I assumed as much so I have just let the bine go. Luckily it stopped climbing the day i took that picture and has started to sprout multiple leaves at the top. I think i will let it be and see what happens. Next year i will definitely look into adding a few pipes bolted perpendicular so i can...

What if I trim them? Don't really have much room to run them horizontal

My 2nd year Chinook plant now has 2 bines that are about 1.5 feet past the top of my trellis and are getting close to the overhanging powerlines. Should I trim the top off of the bine or should I run another line of jute twine and teach the bines to grow downwards?

Why are you mashing so high at 175 degrees? Anything over 170 will kill/stop enzymatic activity for converting your starches. if you are doing a single infusion I would mash at 148 nice and dry finish. I love the belle saison yeast it ferments well all the way up to 90 degreesF (I have heard...

I know I am just being a worrier. I'm sure i will get a "RADAHB" response soon lol. I was just curious if other people have experienced this before. That is really interesting, i didn't know they mashed that high on some of their IPA's.

Im not big on the sweet beers so hopefully its not that sweet :) what beer does Lagunitas mash over 160? in my grain bill i added flaked oats (4% of the grain bill) to help with body and head retention....

Hey everyone, this past weekend I brewed an imperial coffee vanilla porter and have some concern about fermentability due to a thermometer calibration issue. My mash tun is a 48 quart coleman cooler so my target temp for mash in was for 152 giving me plenty of time to break apart dough balls...

Quick update on my brew day: I ended up mashing with the mash schedule below. Reason for the 4 different steps is because when adding my additional water @ 200F to raise from 140 to 152 the water must have cooled while pouring. I believe this was due from the size of the pot I was using because...

Hahaha im dying at that popcorn fart line. I might give the step a try since I have never done it for a saison before.

How much of a benefit will i see doing a step mash that you have listed vs a single infusion at 147?

I think that schedule is doable in my mash tun cooler. I will just have to start with a very thick mash (around 0.75 quart/lb) and calculate what volumes at what temps raise my mash to the desired mash temp. The reason I do not mash out is that my current process I currently have an efficiency...

I am planning on keeping my water to grist ratio at 1.25 as I am using RO water and this puts my estimated room temp mash pH at 5.43 - this should yield an actual mash pH around 5.2