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I do a 70/30 Pils/White Wheat with the Westmalle Strain. It's about 4%. I really like it.

Trappist Single, Grisette, and Lager-type stuff with Kviek is what I have been all about lately. I also have been playing around "Brett Table Beers". I like to ferment sour beers as well. I went a little crazy on sours over the last few years and need to not brew any for a while. I just...

Actually, this thread surprises me that so many people don't like fruit in beer. This site is filled with threads of people trying to target fruit flavors in un-fruited beers like IPAs, Belgians, Brett beers etc . I thought that was the whole reason why the trendiest hops were the fruitiest.

On the Blichmann site there is a pretty big sale going for both 120 and 240 controllers. Maybe they are unloading inventory and coming out with something new, I don't know. Anybody running a 240V Blichmann controller? I'd like to hear likes and dislikes about the unit. I'm thinking about...

@lowtones84 How did you handle the milling? Same setting the rest of your grains? I have been using a Malted Spelt in my last few Saison brews. I used to used a Rolled Spelt from Red Barn that I can not find anymore. I did not do a cereal mash with the rolled version. I recently found...

I have dried Kviek. I just spread the yeast cake on parchment paper and placed it in a clean room. I have not used the food dehydrator, but I have heard that is the way to go. I didn't really want to mess around with the oven, and thought it would have been a PITA do deal with not over...

It is very well possible that you are all over enthusiastic beer snobs. Cheers!

I've used the Rye in Saison, Biere De Garde, and a Dubbel. Higher amounts in the Saison's. I feel like it pushed my Saison to another level, haven't tried it in a IPA though. The Lamonta/Shaniko combo has been treating me well in Hoppy beers.

You can also control your acidity by selecting hop intolerant LAB and adding hops during fermentation. It's a very easy method.

I use Goodbelly probiotics for bacteria. I pitch at ale temps (depending on the yeast). I've used Kveik yeast as well. For Berliners I ferment Kveik on the cooler side, just using my 68 F room temp. I never used the Sour Pitch. The Plantarum in the Goodbelly seems to do pretty good for me...

I don't boil mine at all. I do bring the temp up to about 185 after the mash is out, then chill and co-pitch

I thought the mouthfeel was good on mine, but I did get a comment about it being thin. I wasnt to sure about it until it carbed up, it really came around for me. Anyways, this style is probably something I am going to have to brew a few times to get the feel for it. It is a fun to to play...

I don't at all think it was too sour for the style. In my planning I just went for "a little less acidity then a berliner", and I nailed what I was going for. It's kind of hard for me to relate how close I nailed the actual style, as everything I did was based on written research, no actual...

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There wasn't any brewing related reason for that pitching schedule. My wife drank the probiotics I intended to pitch, and I had to run down to Whole Foods to get some more after brewing. I didnt record the time before I pitched but it was less then 24 hours - close to 12. I'm pretty sure that...

You don’t have a thermometer?

Yeah, that is the case here as well. I didn’t mean to imply that I was getting a cut. It’s just an opportunity to get to see the recipe on a larger scale. I’m not sure what format it will be sold as, I’m sure it’ll be in pub only.

I don't really want to start a **** storm, but I wanted to hear what people had to say about this topic. I have a beer that was selected by a Commercial brewery to be brewed in a large Pro-Am comp. The brewery will produce this beer and make it commercially available prior to the next comp...

I agree about the Rye. I have been using a lot more Rye in my brewing since trying out Rimrock Rye. I have been doing a all Mecca Grade Saison with about 16% that has just been blowing my mind. I saw on a FB feed that they are releasing a new unmalted grain that sounds really interesting...