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Wow thats off from the podcast. Wonder who is right. I've used about 10% carapils before with no problem, but not in conjunction with another 20% of crystal malt. 31% total crystal seems way higher than I remember it tasting. I'm going to change this recipe up a bit because I'm a little...

I understand CYBI recipes use Rager for IBU. Uinta website lists the ibu's at 29 whereas this recipe says 13 rager ibu. I assume the brewery probably uses tinseth which would mean the Rager ibu equivalent would around 40 ibu. So what's the deal? Has anyone brewed this yet? 13 rager ibu seems...

Love me some free stuff!

I think 7% is the upper limit. You can always try but you may not get a good result. I think 6% or under is ideal.

No I wanted to make something weird anyway. I was initially planning to buy some Chimay yeast, but I figured I had the Saison yeast and I would be able to use it in an appropriate amount of time. Now, not sure how the extra esters and phenols from the Saison yeast will play out in a big dark...

This is an excellent resource! I rinsed my yeast for the first time a month or so ago. I did a saison with the Dupont strain and then reused it in a Belgian stout. I wasn't sure if the yeast would do well, the first saison was about 7% so I was worried the yeast may have been stressed a little...

I'm brewing a Belgian Stout with Saison yeast this weekend as long as my Saison yeast is viable. I had been wondering if anyone had done this and I didn't see a lot of info out there so I am just going to go for it. I don't have my recipe right now but I can post if later. I'll let you know...

It seems like most breweries want some education for new hires anymore. I have decided to make the leap into a brewing career. I am currently struggling over which Seibel class to take. I would love to take the full International Diploma Program but unfortunately that is not an option for me...

Finally made it through the thread, very inspiring. I'm curious if you have looked into the future enough to figure out when you would be able to quit the day job and brew full time? How many barrels do you think you'd have to be selling in order to be profitable enough to support you and your...

I am lazy and often don't clean my carboys out for a week or more. Brushes are a pain at that point and this may make it easier to clean my really dirty carboys and kegs.

I can't get the link to work, is the file hosting site down?

I'd go with a fridge, fermwrap, carboys, fridge and a dual stage temp controller for fermentation temp control. Then I'd do a kegerator off of craigslist and some corny kegs and a dual pressure regulator. I've been thinking about herms for my setup but really I have no trouble hitting my...

Has anyone added some peppercorn to spice it up? I notice a citrus flavor that dominates that isn't present in the dupont strain and I'd like to get some more spiciness. Anyone have any experience with this?

I'm also interested in FWH. Specifically how do you adjust your 60 min hops if you want to do FWH? Do you skip them or cut them in half? How many IBU's are you going to get from a FWH? And are the calculators in Beersmith and others accurate for FWH?

Assuming you are talking about a ~5 gallon batch, you will want 400 billion cells. Don't forget to adjust based on the viability/manufacture date as this can make a big difference if the yeast is old.

I use a dowel rod (stick) and notched it up. I had sightglasses but I got rid of them because they were a pain.

If you want actual comments on the quality of your beer, you need to enter competitions. Just look on the BJCP calendar and mail some off to a competition nearby. It's easy and in a few weeks you get your comment sheets and a score back from professional judges who are not worried about hurting...

I really recommend the extra money for the midwest kit that has a dual pressure keg. I brew a lot of belgian and hefe, which I keep at a higher pressure than my pales. Additionally it's great to be able to carb for a couple days at 30psi and then drop down to 12. I also can bottle with the...

I'd bump the Crystal malt down. I personally don't like a ton of crystal malt in my IPA, it leaves too much residual sweetness. I only use about 4 oz of crystal in my IPA. I use about 2lb munich. I like mine to finish dry and hoppy. I just like a nice golden color. I'd move more hops to...

I love my camlocks. I strongly recommend them. I can't see reason to get the spring type unless you already have some.