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And my first bottle from last night! Aroma is floral with a slight sweet malt profile. Taste is floral spice with a good crisp drying bitterness as you swallow. Color is a nice golden straw with haze from the wheat. The head retention was absurd, I was able to pour the whole bottle (12oz) in...

So I am brewing a saison with cardamom, Corriander seed, and bitter orange peel. The recipe was originally for a 5gal batch and calls for a tsp of each at 15mins in the boil. I have scaled the grains and hops for a 3.5gal batch and am wondering if the spices are also just scalable?

Just got the dextrose and yeast for this! Need to pick up some juice and get to filling my carboy! Pics to come!

I am really debating about brewing this weekend. I have two beers that I plan to cold crash in about a week from this weekend so I'm thinking of a saison that I don't need my fermentation chamber for.

Since I'm still fresh to making my own recipes I want to try all the methods out.

I was going to say the same thing. There really is more than one way to skin the cat.

You make a good point. The addition of large IBUs up front at 90/60 minutes makes sense. I also see your point about muddled hop flavors/aromas. In my case the whole point was to muddle the flavors to create something you wouldn't be able to get easily. I will be trying your method on my IPA...

Just from having completed an AG DIPA/IIPA, and having a few talks with some people, I'd really suggest only one thing: spread your hop usage around in the boil if you are going for an American style super hop beer. Your recipe above has only two additions of hops at 60minutes and at flameout...

I'd assume: Moe Two Eck Uh

Brewing the Belma Motueka Rain Beer of Manoa right now. Finished bottling basement wheat.

As a lover of big IIPAs I wanted to create my own rendition that could render a man or woman intoxicated enough after only a few beers to go home with the ugliest person in the room, while still tasting great. Quite a bit of research went into what makes a IIPA be good. Imbue with caution as...

Go check this out: http://www.bear-flavored.com/2012/12/recipe-and-tasting-notes-belma-single.html?m=1 Sounds pretty awesome to me!

Ok. So I might change up that hop schedule then. Thanks for the pointers!

That's about right on the money for me too. I just omit the dunk sparge and hold the bag over my kettle and let it drain with a little help from my hand. With my 13lb grain bill though I was standing there for a while...

Sitting on the toilet after drinking homebrew from the bottle because no glassware was provided at a party, "I think I smell WLP001 and a hint of cascade."

Brewing Belma Motueka tomorrow. Should be fun with the 4pack of Bigfoot I have. :)

So I checked my IIPA out today for a gravity reading and wow! The two vials of San Diego super went to work and in one week I had a gravity of 1.017. I'm going to let it settle out for one more week then dry hop and cold crash!

So I bottled this up today and gave it a taste. The saaz is somewhat masked in aroma by the strong hints of cascade's citrus. As the beer hits the tongue, though, you get the bitterness of saaz and the slight peppery bite that saaz has. As you swallow it definitely exhibits the cascade's...

Wow! That's some deep research there on the hop action! Thanks for that! I can't wait to try this bad boy out! When you say use it in a 2:1 ratio do you IBUs or just physical weight? I was thinking of using this as my hop schedule for a 3gal batch: Hops Amount IBU's Name Time AA % 0.25...

Cool! Thanks for the info! I am thinking of using it as a 60 and 15 minute addition along with belma at 30 15 and 5