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I like your idea to add Blackprintz and I've toyed with the idea of a black saison. This beer is inspired by my sisters boxer puppy, though. She's a beautiful fawn and I want the beer color to match hers.

I've got a rye saison ginned up for the fall. Thoughts? 5 gal OG: 1.067 FG: 1.008 IBU: 32 SRM: 14.5 ABV: 7.7% 9 lbs Pilsner 2.25 lb Rye Malt 1.5 lb Munich .25 lb Chocolate Rye .75 lb Amber Candi Sugar 1.5 oz Styrian Goldings at 60 .65 oz Bobek at 15 .65 oz Bobek at flameout...

My vote is for #5. It's super malty and super delicious.

I plan to brew a Christmas ale this year, and am having a hard time finalizing the grain bill. I'm trying to get the bready, toasty, grainy flavors from gingerbread, and of course add some subtle spices to round it out. Here's what I have so far. 5 Gallons 1.082 OG 1.022 FG 43 IBU (.52...

I brewed mine this year with 35% Vienna, 35% Munich, and 30% pilsener. Tettnang at 60 and 20. It's been longer for about 2 weeks now, but the samples have been very tasty with a complex malty character.

I concur with the sentiment to cut back on the victory/caramunich/melanoidin. A half pound of each will do the trick. I brewed a pumpkin beer last weekend and included two 29 oz of pure pumpkin in the mash. Prior to brewing, I roasted it in the oven at 350 for about 45 minutes. I didn't...

My plan was to add .65 oz of Chinook at 60 (29 IBUs), .65 oz of Styrian Bobeck at 15 (6 IBUs) with another .65 oz of Styrian Bobeck at flameout. The IBUs are high for a Saison, but so is the expected OG. The IBU:SG is .59, so I think it's in the right range for a Saison.

I've got a rye saison in the hopper and am unsure if my planned hop schedule will interfere with the 3711 flavor profile I'm trying to get. I'm planning on using Chinook as a bittering hop with Styrian Bobek additions around 15 mins and flameout. I'm aiming for an earthy and spicy...

How about Chinook for bittering with styrian goldings and mt hood for aroma/flavor additions?

I did cold crash it perhaps some air did sneak it, but it doesn't taste oxidized. Hmm. I'll be more careful with cold crashing and starters for the next batch.

I think I just figured it out. I added my yeast starter without decanting the yeast - I just threw it all in. I make my starters with light DME. The wort was so light that it adopted a bit of the color from the starter. Does that make sense?

Nope - all grain. I boiled for 90 min to drive off the DMS from the Pilsner malt.

Good morning everyone! I'm designing a rye saison and am having a difficult time choosing hops that will blend with the spicy and earthy tones of the rye. My grain bill is posted below. What do you recommend? For 5 gallons and 1.065 OG: 5 lbs pilsner 5 lbs pale 2.25 lbs rye .25 lb...

I had the first sip of my kolsch tonight, and it was a long time coming. I brewed it in early March, it spend a month in primary, and then two months lagering around 35 degrees. It tasted as it should, light, crisp, subtly grainy with very light fermentation notes. It's clear and it's nicely...

Will there be enough yeast in suspension for proper bottle conditioning after the lagering?

Two weeks ago, I brewed a Kolsch. The OG was 1.049. I pitched a 1.6L starter of 2565 at 62 degrees for a 3 gal batch, and it chugged along nicely for about 8 days at 61 degrees. Fermentation slowed, but kept on going for the next few days. I took my first reading today, and the SG was 1.005...

I've had lots of luck with .25 lb of Victory combined with .25 lb of Crystal 80.

Looks good to me - I like the yeast choice, though I highly recommend making a starter. The only thing I might change would be to swap out the aromatic for some crystal 20, anywhere from .25 lb to .5 lb. You might want to consider choosing a different bittering hop, perhaps something with a...

Since this is brand new to me, I've been doing some research on how the proper way of doing a mash-out decoction. Opinion seems to be split on whether to scoop a thick mash, boil and return, or to get first runnings (w/o grain), boil, and return. Do you have an opinion or experience on which...

Does one sparge as normal with a single decoction?