Search results

I plan on brewing this soon. What do you guys think how's this beer going to be after 6 months in the bottles?

thanks for the advice. my saison grain bill was something like this: Pilsner malt 61,4% Munich Type I 8,8% Pale Wheat malt 12,3% Caramunich Type I 4,4% Oats 4,4% Honey 8,8%. I hope the Munich and Caramunich malts from this grain bill are the reason it stopped at 1.007 and I hope it...

What would be the best choice? I will use 1 lb lactose + 0.5 lb coffee in secondary. the rest of the recipe is just a regular stout ingredients. I want coffee&cream flavor to shine through. I was thinking of WY1968 but I'm not sure how is it going to interact with coffee and lactose being...

at what gravity did you bottle?

the fermentation temperature reached 89 F at one point. Held it like that for 8 days, then slowly started to lower the temperature over the next days down to 71 F. I did have around 8% honey added to the wort at the end of the boil. this beer fermented for 34 days. first gravity reading...

I know I can, but I was asking is it worth it? :) To be honest I had some other beers in plan, but if this will make a significant difference I would brew it again because I want THIS saison recipe to be judged, and I want the judges to taste the beer at it's peak. So when does a saison of this...

Hi guys, I just bottled my saison that I consider one of my best brews by now. I brewed it one more time before and I think it's awesome. It's pretty classic - dupont wy3724, noble hops, pils and wheat are the malt base, with some honey and some spices. The FG is 1.007 and the OG was 1.056...