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How does everyone feel about a simple pale ale maybe 1.045 hopped to the mid 20's 30's and no hop bursting then split in 2 carboys and fermented cold and hot with Conan to see what it yields? I'd be willing to brew a Pearl/Centennial PA and see what we get. Any other takers for simcoe...

If this was true then a brewery that used a pilot system for test batches would have no way to know if their finished beer fermented at x degrees in a 6 gallon carboy would be the same when brewed and subsequently fermented in a 30 bbl conical. As you know during fermentation yeast create ETOH...

Alchemist ONLY brews heady topper and at this time even post expansion they sell out 2x a week. They can beer on Mondays and Wednesdays and are usually sold out by Saturday. They brew on a 15 bbl system and have a bunch of tanks but space is there bottleneck. They will continue to sell out of...

So I don't often post but have been following this thread since it's inception and was lucky enough to be in Vermont last week for a ski trip. Drive to the Alchemist twice and on both occasions noticed tanks at 71 on the right bank of their fermenters and at 56 on the left side. Has anyone...

Botrytis is predominately used to make sauterne dessert wine in France. They harvest around 30 brix when making sauterne so 22 brix is most likely a low estimate for the juice you want to be sourcing. Put together a decent saison recipe targeting 8-9 abv. Next figure out a conversion of brix to...

I've been interested in cloning or closely replicating Weyerbacher Imperial pumpkin for a while as it's tied with Pumking as my favorite pumpkin ale. My friends' dad is Weyerbacher's national sales manager and he gave me some decent info on the grain bill, hops, IBU's and yeast. I am currently...