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Oops forgot to report back... I brewed this last December and recently bottled half the batch, overall I was satisfied with my first go-round. It's hugely tart but also gives off some nice aroma and character -- I happened to have some Petrus Aged Pale (also very tart) and tried them back to...

Wait, what if you have a gluten allergy are you saying you can still steep barley grain??

Good point on growing them separate just to be safe. My initial plan was to let the JP ferment the batch by itself anyway, until the graverhopke piqued my curiosity. Maybe I'll start that one up separately and let JP do it's thing for now, and then down the road add the graverhopke in secondary...

Thanks for the feedback. So the issue of stepping up being that it'd throw off the balance of sacc to bugs? Guess I didn't think that through fully. Last time I played with JP dregs I combined with a neutral ale yeast in primary, so this time just figured I'd try my hand with only the dregs and...

Ok so I've got a starter going from Jolly Pumpkin dregs, it's been going a little over a week and has a nice krausen going. I had planned to just step this up once and pitch it, but while out tonight I stumbled across some 't Gaverhopke Extra and enjoyed it, so I brought home a bottle. I'm...

So a few months back I had a bottle of Jolly Pumpkin La Roja staring at me and, having never forayed into the world of sour brewing, figured what the heck might as well start somewhere. The JP bottle was 1 yr old, I basically just pitched the dregs (no starter) in primary along with WY1056...

Turned out quite deelish if I must say. If you crack the seeds (like you're supposed to) I would probably go like 0.5oz. Since coriander comes in 1oz packages from the LBS I figured I'd toss the whole bag in uncracked, and I get only a hint of the residual flavor on my palate. Beyond that, not...

Yeah I guess we'll see how it turns out, I'm not a big coriander fan myself but used .5oz before and found it was hardly detectable. I can see if coriander was the only spice and I was adding it in the fermenter and/or crushing the seeds or something, but here I didn't crush, used an equal...

I've brewed this one which is a simple but solid recipe, was a big hit. If you're looking for a redder hue, maybe replace one of the Munichs with Carared. I believe this one was like a 26 SRM. Mashed 75mins @153 10.0 lb German/Weyermann( 2-row) Pale Malt (3L) 1.00 lb German/Weyermann...

*FG was actually 1.012 The nice weather had me itchin for a nice clean summer brew, so here goes. I brewed this on Memorial Day, just took a sample and it tastes spot on what I had in mind. Will be bottling shortly, I'll follow up with an update and pic after I crack one. Cheers 5.0 lb...

Yeah, in hindsight I probably could've stirred it around better and taken a couple more readings in different spots. Or at least, that's what I'll chalk it up to if it ends up fermenting down to the expected FG

Yep, first infusion was 130 which settled right at 120F. Since you mentioned it, I did preheat the cooler a little longer than usual just because I got sidetracked with something, probably 20mins or so with 170deg water. Not sure what impact that would have if any, but it's worth mentioning I...

I usually just do single infusions, but over the weekend was in the mood for a summer beer so I brewed a Belgian Wit. With the wheat in the grain bill figured I should try my hand at a beta/protein rest for the first time. I used Palmer's formula which I'll paste below, and long story short when...

Good stuff, thanks. I'll let you know how it ends up

One more question. What's the idea there with secondary fermenting at 55 F or less? Got my hands on some JP and wanted to give this a go, but the best I could prob do is like 60-65 in my den

When you say you used Jolly Pumpkin dregs instead, you didn't pitch any of the brett?

Can't go wrong with that grain bill coming straight from the horse's mouth. With spring in mind I was wanting to do an Allagash clone for my next batch, so I'm gonna give this a whirl with your comments in mind. Didn't catch your mash schedule? I'm thinking a beta/protein rest @120 and then...

Good stuff, thanks

Thanks for all the feedback guys, I always appreciate the insight from experienced brewers on this site

Appreciate the response. You bring up another question I had about temperature. I presume the 168+ is if I intend to mash out? I was reading that when batch sparging, your sparge water temp isn't a big deal since you're just draining right to the BK and then boiling (hence raising the temp...