Search results

Definitely not champagne yeast.

I would probably swap yeast. Peppery flavor says saison to me and it might be a diastaticus strain since it got down to 1.000. Edit: I brew my Tripels with 20% raw cane sugar and only get down to around 1.006. I also mash at 65C and use pure o2 and yeast nutrient. Gotta be a diastaticus...

Just to put some ideas in your head. Dampfbier - All barley version of a Weizen Weizenbock - Stronger Weizen Dunkleweizen - Darker toastier Weizen Kuytbier - Dutch beer made with 50% oats, 33% barely and 17% wheat. usually done with a clean yeast strain, but could be fun with a Weizen strain.

I've done 30 minute boils my last two batches, which are both still in the fermenters. The wort came out just as clear as before, and I don't do alot of beers with high IBUs, so I will probably keep doing that (unless I pick up some DMS on the finished product). I also want to experiment with...

What were the other 3 things you changed?

Who pi..ed in his Cheerios?

He's just Pi..ing into the wind as a famous person once famously said of a famous American Light Lager "put this pi.. back in the horse"

Sulfites are also a huge contributor to developing food allergies even though a person might not react to Sulfite itself. More than once I have asked friends with food allergies to stay away from things like dried fruit, white sandwich bread, wine, and shrimp to see if their food allergies go...

My recipe is written out at 60% wheat and 40% Pils. I remember it being pretty good, but @VTMongoose's picture looks pretty fantastic so I might need to add some Munich. I'll start mine at 15% though.

Of the White Labs strains, WLP300 is the banana-iest strain. I haven't made one in a long while, but I remember pitching plenty of yeast, plenty of oxygen and a little near the high range of temperatures produced by best batches with solid banana esters. Honestly never tried the Munich...

Thank you much, gonna put that in my list of cold weather beers.

^^^ This guy gets it :)

Has anybody bought grain from Great Lakes Malting in Traverse City? I go up that way every couple months or so and might pick up some grain if they make good stuff. Edit: apparently there is a malting company in Zeeland called emergent, anybody try them out?

70% ethanol works better than 95% or even 100% ethanol because of the presence of water and how the water is able to penetrate the cell whilst carrying ethanol with it. Forget the actual term for this. Either way, you need to dilute the ethanol with water in order to get the benefit.

2276 + 5g Belgian Blond = 2281

My "lab" is in my basement, no sounds make it to the rest of the house.

We have Brinner fridays in my house. Actually it has turned into BBB friday. Beverages (of the adult variety), Brinner, and Bonfire (for nice evenings) or Bad movies (for poor/too hot weather) (most recent was "The Dead Don't Die", so bad it's good). Today is simple pancakes with peanut...

The only one I have running right now is my Caution Tape Tripel. A well-crafted Tripel should be easy to drink despite its higher ABV, so you should use caution when having more than one. Also, if I give a bottle to someone, I can tape/glue a piece of caution tape to the bottle in lieu of a label.

Care to post a recipe?

Brewing the Belgian Blond again, this time with WLP550 (Achouffe). I have been enjoying a lot of La Chouffe recently, mostly because it is the cheapest Belgian I can find and it happens to be fantastic, so I am excited to see how this turns out.