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  1. thisisxxmyIPA

    Belgian IIPA recipe critique!

    I'm just thinking that if I go too high, the Belgian yeast flavor will be lost...
  2. thisisxxmyIPA

    Belgian IIPA recipe critique!

    Hahaha, yeah, the MO is in for more backbone. Wanted to keep the hops American, since the "Belgian" IPA is sort of an American invention anyway. But I love this yeast. I think it will be nice.
  3. thisisxxmyIPA

    Belgian IIPA recipe critique!

    Hey guys, Single Infusion light body mash, 5 gal Assume efficiency @ 70% Est EG: 1093 Est IBU: 78 10 lb Pale malt, Belgian 2 lb Maris Otter .25 lb Special B 3 lb table sugar 2 oz Centennial, 60 1 oz Cascade, 30 1 oz Cascade, 15 1 oz Amarillo, 5 2 oz Amarillo, flameout 2 oz...
  4. thisisxxmyIPA

    Belgo-Russ Imperial Stout Critique

    Howdy, Yeah, I'm going for the latter. It's a nice Imperial Stout recipe with American hops, but just a bit of fruitiness/spicyness from the yeast.
  5. thisisxxmyIPA

    Belgo-Russ Imperial Stout Critique

    Hi guys! I'd appreciate any pointers! Partial Mash, light body (for more ABV!), 6 gal batch 7.5 lb pale liquid extract 9.25 lb pale malt 1 lb chocolate malt 1 lb roasted barley .75 lb crystal 60L 1.5 oz chinook, 60 min .5 oz chinook, 30 min 1 oz columbus, 15 min 1 oz columbus, 5...
  6. thisisxxmyIPA

    Advice on a Belgian Barleywine and RIS

    I'm just doing a light body mash ~ 150F, I know that it won't be a light bodied beer. Carapils for head retention and creaminess. Removing the DME and replacing with table sugar. Using Wyeast 3787. Definitely using a starter!
  7. thisisxxmyIPA

    Advice on a Belgian Barleywine and RIS

    Too thick for the RIS you think? Any suggestions?
  8. thisisxxmyIPA

    Advice on a Belgian Barleywine and RIS

    Ohhhh good call!! The only belgian thing about this is the yeast, but boy does it provide flavor!!
  9. thisisxxmyIPA

    Advice on a Belgian Barleywine and RIS

    First recipe, partial mash (light body, no mash out) - Belgian Barleywine 3 lb extra light DME 7.75 lb Belgian Pilsner 2 lb Belgian Pale 1 lb Cara-pils .5 lb Flaked Barley .25 lb Rye malt .25 lb Special B 1 oz Centennial 60 min .75 oz Sterling 45 min .75...
  10. thisisxxmyIPA

    Stalled Fermentation

    I had it at 85 for two weeks but it didn't do anything after about 5 days.
  11. thisisxxmyIPA

    Stalled Fermentation

    I made a saison OG -1.081 It has stalled at 1.040; I was using Wyeast 3427. I am going to attempt to finish it up with dry champagne yeast. Is it possible to syphon off some of the partially fermented wort and make a starter using that, or should I do it more traditionally?
  12. thisisxxmyIPA

    Wyeast 3724 Belgian Saison yeast - odd fermentation

    Thank you much. Such an interesting fermentation. I have never seen primary end so quickly.
  13. thisisxxmyIPA

    Wyeast 3724 Belgian Saison yeast - odd fermentation

    Hi guys, Pitched at 70F, rose to 85 over the course of the next day. Very violent aromatic fermentation. Next day it appeared primary fermentation (or at least the violent krausening stuff) had ended. Now my hydrometer reading is dropping very very slowly day by day. No airlock activity (I...
  14. thisisxxmyIPA

    Spicing a Saison

    EXACTLY! Hahahahahahaha!
  15. thisisxxmyIPA

    Spicing a Saison

    Yeah, they fit in logically with the other hops I'm using. I think this time I'll do a straight saison, next time I'm adding herbs at flame out.
  16. thisisxxmyIPA

    Spicing a Saison

    Hmmm, my hop profile has kind of grown, so perhaps I will drop the spices this time around and ferment at high temps. I just went into my local craft beer store and the owner gave me a box of Williamette whole leaf hops still on the vine. I know they're not traditional, blah blah blah, but their...
  17. thisisxxmyIPA

    Spicing a Saison

    Hahaha! Oh that's a good call. I think I will do a bit of dried and then follow up with fresh in the secondary if needed.
  18. thisisxxmyIPA

    Spicing a Saison

    So, love it or hate it, I know I'm rolling with these herbs on this saison... Should they be fresh and added to secondary possibly infused in a honey as macmclean has suggested or dried herbs added near the very end of the boil??
  19. thisisxxmyIPA

    Spicing a Saison

    Thanks for all the help so far guys! I'm tweaking my recipe with each new insight!
  20. thisisxxmyIPA

    Spicing a Saison

    Good call on the rosemary, and thanks for the hops suggestion. However, I am spicing with P,S,R,T because that is what Du Buff was spiced with.
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