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Have a saison fermenting with 3711 french saison yeast. After 2 weeks, it's down to ~1.005 and the krausen has dropped. I kept it at 68 degrees for the first week and brought it up to 72 for the second week. OG was ~ 1.06. I used only pilsen LME and 1lb sugar. I'm pretty sure the LME has...

I was inspired to brew a light-colored, herbal/spicy IPA that finishes dry. Not trying to mimic any particular style or beer. Hops: I've had good luck with sterling in saisons and read about Russian River's all sterling IPA that sounded great. Reading hops profiles, I thought glacier might...

According to the tastybrew recipe calculator it should be 61 IBU. I am doing a full boil and my Styrian Goldings are 5.5% AA.

I have a good amount of Styrian Goldings I'd like to use in my next brew. After success with my last Amarillo/Simcoe late-hopped IPA, I was thinking of trying the late-hopping/hopburst technique in a Belgian IPA. Below is what I put together. My last Belgian IPA used Styrian Goldings for...

I ended up tweaking my plan a bit. Brewed 2.5 gallons of coffee/chicory stout and 2.5 gallons of rye stout. I don't secondary many of my beers. I ended up adding 3 oz ground coffee/chicory blend in a nylon grain bag to my primary after the primary fermentation activity died down. I dropped...

I may be losing it, but it seems like Victory found some magic hop combo and is using it in a number of their beers. A few weeks ago, my last Hop Wallop caught me off guard. It was different than I remembered and really seemed like a dry IPA version of Prima Pils. Now, I'm sipping on a Helios...

I will be doing a full boil. It's a smaller batch size, but I will not be diluting post-boil. Is pasteurization something I should be concerned with? To keep the color light, it's not a big deal for me to just add half the extract with 10 minutes remaining. What does pasteurization do wrt...

That's definitely the article that got me interested in this approach to IPAs. My next question is, do I need to boil for a full 60 minutes? Depending on who you ask, DMS shouldn't be an issue with a shorter boil when using extract. Since I'm only adding hops starting with 20 minutes left...

I have done two (2.5 gallon batch-size) stouts with this same LME and US-05. The partial mash Rye Stout went from 1.065 to 1.015 and the Coffee Stout went from 1.060 to 1.018 (but I think it still had a few points to go - I couldn't help myself and took gravity readings of both when the krausen...

The last two IPAs that really stuck out were Victory's Hop Wallop and Port Brewing's High Tide. I think the hop profile in these two beers is substantially different, but I'd really like to copy what they have in common - I'd like to make a reasonably dry, very light in color IPA. Based on...

Figured I should try something darker for the winter. I had a great Espresso Brown Ale at Cigar City in Tampa last week and decided I'd like to try a coffee beer. The Rye and Anise are flavors I like and I thought they might add something unique to the beer. The hops are chosen from what I...

So I brewed up a double IPA last month and it's been bottled for two weeks now. I tested one after a week in the bottle and there was very little carbonation and there was still a very strong sweetness. I know I should give it at least 2-3 weeks in bottles, but all my other batches have been...

My last 3711 brew got down to 1.004 with ~.5 lb sugar. I don't want this to be undrinkable from the relatively high hopping and very attentuative yeast. Any thoughts on whether the recipe as it is will be too dry for the hop bill? I do like dry hoppy beers, but I want this to be palatable.

Not necessarily trying to clone anything with the below recipe, but I'd like to come up with a dry Belgian IPA/hoppy blond. My favorites are Taras Boulba, Urthel Hop-it, and De Ranke XX Bitter. I doubt those have rye, but I thought it might add a nice complement to citrus hops. I'll be...