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SSBrew - 728
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  1. T

    Brewing with tamarind

    Is there a difference between the fresh tamarind sold as "sweet tamarind" and the tamarind paste used for asian cuisine ? Is it just the quantity of sugar ? I'd love to make some kind of tamarind grisette. Or a tamarind imperial brown. Do you think 2 kgs of paste would be enough for 30 liters...
  2. T

    Quince hazy ale

    I've used London Fog before and I like its profile, but my question was more about the season yeast. But yeah, maybe I'll go the foggy route and do a quince NEIPA with some Enigma and Galaxy dry-hop.
  3. T

    Yeast suggestions for Biere De Garde

    I have plans for an amber "bière de garde" soon to fill a little Cognac barrel that formerly held a barleywine. I'd like to make it dry so I would use Wyeast or White Labs french saison as I want it to be quite dry, and maybe finish it with bretts claussenii for some subtle funk.
  4. T

    Quince hazy ale

    Hi, I would like to make a beer with frozen quince puree (on secondary), spelt malt (20-25%), maybe even flaked oats. I'd like to have some silky mouthfeel, a bit of residual sweetness and no hops flavors. The recipe isn't 100% fixed yet (I'll edit the post when I'll have it) but I'm hesitating...
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