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A friend asked me to brew him something Belgian for his 30th birthday party. I went with this recipe as I figure a Saison is what a lot of people think of when they think of a Belgian beer. It clocked in at 7.8% ABV which is pretty perfect, for me at least. I like my Saisons in the range of 8%...

I want to brew this tomorrow but I'm a bit nervous about huge bitter-hop charge. Brewersfriend is calculating over 200 IBUs! http://www.brewersfriend.com/homebrew/recipe/view/410323/furry-penguin-iipa Can someone tell me it will be fine :)? Also, I switched Warrior for Columbus and the yeast...

So I guess I'm one of the only people who didn't have success with this brew (I'm not blaming the recipe!). Mine is 2 weeks in the bottle now and it just tastes like a weird mix between sweet, malty and Cascade from the dry-hop. There's a good beer hidden in there somewhere but with the off...

I don't think you'll have much trouble fermenting with most ale yeasts in your basement. Nottingham ale yeast: I'd at least try once before you look for alternatives.

I have something like this: So I'm not to worried about the seal. Also, I got a kind of pump thingy for it with which you can create pressure and pour with a tap handle. Haven't tried it yet but I hope it solves the sediment problem.

Ended up doing a generous dry-hop with Cascade pellets. Bottled on Saturday. Fingers crossed for a nice beer in a few weeks. I filled two 2L growlers and bottled the rest. Anyone have any experience with conditioning in growlers? Also, kegs arrived this weekend. Possibly the last time I...

Ok yeah I get that. Until now I was brewing solo in my kitchen though. My girlfriend isn't too keen to help every time I want to bottle a batch. Smaller batches are just less hassle that way, plus you can brew more often. Even 5g is a lot to drink, especially if a batch doesn't turn out as great...

Fair enough! Until now I was bottling so less was more. I don't want to ever have to bottle 10 gallons by hand. But I just ordered kegs and am in the process of upgrading to a dedicated brew room with my buddy so soon that should be a possibility :)

I know I'll prefer it, more hops is always better imo :). But I brew blonde ales mostly for my girlfriend and she's not huge on hops. But you have me convinced, this is getting a dry hop tonight. I need to get two 2 smaller carboys to split batches.

I'm going back and forth on whether I should dry-hop this with Cascade. Can anyone that has done both (no DH vs DH) on this beer share their thoughts?

I actually did FWH this beer. Getting to 85°C (185°F) for the whirlpool addition wouldn't have taken too long either, my immersion chiller is pretty fast. I'll have to read up on that DH article! edit: Interesting article! As this beer is low IBU and my hops were stored lose than ideally...

So here it is, 2 weeks in the bottle (sorry for the bad lighting): This guy pours a thick, creamy white head. The smell is amazing. Like a beery basket of fruit. Two friends received a bottle and each wrote me a text independently to the like of "holy **** the smell is amazing!". The first...

Eh, I'm not worried. I was about to say I didn't even have a beer while brewing, but I did :tank:

So today it was finally my turn to brew this beer. What a brew day! First I spilled grain all over my kitchen, overshot the mash temp, then my new induction plate quit on me while bringing the wort to a boil, then I mixed up the first Centennial addition and added Cascade instead, my immersion...

Bottled my batch this weekend. I must say I don't have high hopes for it after tasting the hydrometer. It's quite dry and bitter. However I always get this feeling when packaging and most of the time the beers turn out great after a week or two in the bottle. What's the deal with oat malt? I...

Did you use WY 1318? Mine was also going pretty crazy. Also had the thickest krausen I have had to date. I'm probably going to bottle mine today.

Tried the hydrometer sample yesterday and was surprised by how bitter it tasted. I only used 13g Chinook as FWH for 15L. I hope it balances out when conditioned and after the massive dry-hop I added.

After a long wait I finally brewed this today. Been meaning to ever since I read about this clone on your blog. Coming from Switzerland, I've never had one of these East Coast IPAs, so I can't wait to try it. This was the first brew where it seems I'm starting to hit my stride. Also the first...

I just had the pleasure of drinking a Modus Hoperandi in London last week for the first time and I loved it! Have you done any more work on this recipe? Would love to brew up a batch since it's not available here in Switzerland.

Please excuse the thread hijacking. My water is about as hard as OPs. Is it worth it to try adjusting it with acid (it's not like I'm getting the minerals out)? Or would it make more sense to just use distilled water? What might the difference be flavour-wise (correcting my hard tap water vs...