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I brewed this yesterday using Maris Otter, a lb of munich, and the 8 oz of C40. Followed your hop schedule though, but will add another ounce of each hop at kegging time in addition to the dry hop. Any idea if simcoe would be a nice dry hop addition to citra/cascade? This should be ready for a...

Just wanted to update here - I brewed this back on Thanksgiving and just tapped it over the weekend. I added bourbon and oak to the aging process and kind of wish I hadn't. The base stout is nice, definitely a bit lighter on the roast/chocolate than other RIS's I have brewed. Mine apparently...

I decided I am going to take a gallon and secondary it with bourbonized maple syrup, oak, cocoa slurry, fresh coffee beans before bottling, and prime with maple (cbs-esque). Another gallon will secondary with a vanilla bean and cocoa slurry. The remaining 4 or so gallons will be plain. I'll...

I just re-brewed this yesterday, woohoo! Efficiency sucked again, 65%, but I ended up with 6.25 gallons in the fermenter (oops) at 1.094. Should have boiled another hour it seems. I'm thinking this version will definitely get oak cubes for a few months, and possibly also cocoa nibs and a vanilla...

Just to update real quick - I checked in on mine last night at 4 weeks in the fermenter (following the recipe exactly) and this was perfectly sour and I taste a sort of musty funkiness in there. I really love it! Should be freeing up a keg this weekend to rack it over as I think the flavor is...

Thanks. Brewed Friday and fermenting heavily this AM. Smells pretty nasty...

Quick question for you - you only pitch the liquid from the lacto starter right? Sounds dumb but just wanted to be sure...

Most definitely I am rebrewing as soon as possible! I like entering to help make tweaks with my process. Just wanted to say the recipe is great, people ask me to crack the few remaining bottles all the time.

Thought you'd be interested to hear some results - I entered this in a bjcp competition and got a 33 and 35, not too bad but didnt place. It was brewed 8 months ago and I got knocked a little for some esters which I attribute to fermenting during a heatwave without a fridge. R2, I'd be happy...

I gave it 5 weeks on the primary cake, then put it in a keg at room temp for about 3 months although I would suggest much longer. My remaining 12 bottles keep getting better and its a shame I didnt bulk age the whole batch this long.

After a 5 week primary I racked to a keg last night with 12 ounces of bourbon and 2 ounces of oak cubes in a bag. It was sitting at 1.019 and tasted excellent. Trying to hide this keg for a few months!

My recipe was to net 8 gallons because I wanted to sour 3 of them and use WY3711 on the other 5 gallons. So here is the breakdown: 70% Belgian Pilsner 21% Rye Malt 6% Sucrose (added after a week primary, boiled and chilled) 2% Acidulated Malt (leave this out if you want) Mashed this...

I just tasted a 6 week old rye saison that had an ounce of hibiscus in the last 5 minutes of the boil and was dry hopped with another 2 ounces. Really quite nice, but strong flavors and not subtle at all. I used 3711 which attenuated to 92%. An ounce at the end of the boil did not alter the...

Give it some time - mine had this really off-tasting melon flavor that is now completely gone after 2-3 weeks in the keg. I hated the flavor and thought it was the worst I had brewed so far in the past 3 years. Time did wonders though and I now enjoy it very much. Some long time drinkers of my...

I brewed this about 6 months ago and just tested a bottle next to a fresh FBS. Everyone who tried it liked the clone version better, myself included. The real FBS had a slightly bigger body and a more bitter coffee flavor, while my clone version was smoother and a bit lighter feeling, a bit less...

Brewed today, ended up at 6 gallons and 1.095 OG. Also used S-05 and saw signs of activity within 4 hours. Plan is to primary for 4 weeks, secondary with bourbon and oak for 8-12 weeks, then toss in a keg to age for as long as I can hold out. Excited to see how it comes out.

I'm picking up ingredients tonight for this, will be brewing Thanksgiving morning. Thanks for the recipe.

I used S05 and mid-high 60's for the first 5 days. Temperature was pretty well controlled. I use S05 a lot and have never had this melon flavor, so I was thinking it was the centennials. I'll give it another week in the keg and see how it progresses.

Just curious if anyone else has noticed a distinct melon/cantalope flavor? I dont use Centennial too frequently and this is a pretty unusual flavor, albeit not bad. Given mine is only 4 weeks out and probably just needs some more time in the keg. I didnt notice this flavor at all in the gravity...

Hoping to get your assistance on my first sour. I had been saving some dregs up until about March 2011 and then dumped about a gallon of excess saison on them. Dregs were from supplication, 2 or 3 JP's, a few other randoms I had enjoyed. If I remember correctly, the gallon did take two or more...