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Bottled this yesterday and poured myself a wee glass of flat beer. Seriously tasty stuff - like a citrusy Orval (with Cascade and Nelson hops). Definitely Brett going on in there, fruity funkiness mixes well with the hops and grape juice, and there is a slight sourness that is difficult to tell...

I was asking whether it would keep 'certain' infections at bay. I am under the impression that a high amount of hops favours sacc over other yeasts (such as lacto - hence low hopping rates in lambic), and am trying to establish what 'infection' it could be. Brett seems the likely one - no...

I've yet to taste it since the pellicle formed but it smells distinctly like pineapple. My only hope is that the dry-hops do not fade too much. I'm going to bottle this weekend, it smells amazing. I'm thinking it is brett although I have no idea where that would have come from. Or possibly lacto...

I'd be quite pleased if it was brett - the alcohol level is around 9%. I think i'll bottle soon and drink quicky to enjoy at least some of them dry-hopped. Taste is good, hoppy fruity and belgian yeasty (T58).

I have a pellicle forming on my Belgian IPA - a dusty, bubbly pellicle. Not sure where it came from, nothing was deliberately added to the beer to wildify it. Given the amount of hops used (200g+) would this not have kept certain infections at bay?

I'm been swaying over sharing this recipe, as it is not very precise so would be difficult to recreate - but seeing as how my idea for the thing is that it will continually change with every iteration, and that it is by far the best beer I have ever made, I thought I would share it. It is a...

I'm making one at the moment. Tasting a sample after 5 days dry hopping. Used Dana hops bittering, cascade at end of boil and dry hopping with cascade and nelson. Using T58 yeast and also poured in 1litre white grape juice. So far tasting great - the dana hops are sharp and citrusy, meld with...

I do brew in a bag with a very simple setup. I have 2 pots: 15 litres and 9 litres. I heat up my mash water to about 70C (usually 15 litres water to 5lbs grain). I put the Bag into one my fermenting buckets, add the water and pour in the grain. Usually brings the temp down to about 63C. I leave...

Why don't you split the batch and add the 3728 to half - or maybe even a gallon? If it turns out well you can use the yeast cake on another batch.

I just put some blair's 3am into an imperial stout. Only a few drops and it has a nice chilli kick that creeps up one you - better thaan when i put nagas in the last time. Too much veggie-flavour from the chillis.

Thanks kwingert that makes sense. I ended up bottling at 1.022 - it is very good. A bit cloying at the moment but when carbonated it should have a nice thick mouthfeel. The raspeberries and cherries at a very slight tartness. If this turns out well i'll never be able to get it right again, but...

I'm not sure but it does seem similar. I like to cook with very hot peppers - I'd rather use one habanero over a handful of other chillies in a recipe for this reason. One habanero gives a hell of a lot more flavour a long with the burn than the other milder and blander chillies.

The nagas were dried (the dorset ones, one time record holder) and I threw them in at the end of the boil, at flame-out.

The dark DME and coopers stout can will work fine. It will just be very roasty that is all - but very roasty is good. When you bottle you can decide if you want to back-sweeten it but I wouldn't bother - I'd just drink it when I was in a roasty mood, or paired with some chocolate ice cream...

Thanks kwingert that makes sense. I ended up bottling at 1.022 - it is very good. A bit cloying at the moment but when carbonated it should have a nice thick mouthfeel. The raspeberries and cherries at a very slight tartness. If this turns out well i'll never be able to get it right again, but...

I made an imperial stout using the coopers stout can, 1kg dark dme and 1kg sugar as well. The sugar dried it out a bit much, but I think also the dark dme was very roasty bitter. It was nice, was for a choc-coffee-chilli stout, so with all of those ingredients it was a bit too much on the roasty...

Looks like a good start to me - i used 3 nagas at the end of the boil and it was definitely one for the chili-heads. It did die down over time though, very spicy but nice and fruity too. Your plan sounds good, you can always 'dry-chilli' later if it needs more.

Haha thats true - but it is very tasty. Thats the problem with the hot ones, they have a huge amount of flavour but absolutely kill me with pain. My girlfriend has an asbestos mouth though so I'm getting used to it. As far as yeast and hops go, in a saison with chillis - never tried it but i'd...

That sounds like a plan - I made an extract stout with coffee and chocolate and 3-4 dried nagas for 4 gallons. Basically the main ingredients of my mole sauce. The beer is called stoutmaskreplica. The chilis were added dried to the end of the boil. The beer gave a nice chili-glow when drunk...

It's down to 1.026 now and the temperature has increased due to fermentation of the fruit and extra sugar. I think this rise in temp is helping ferment the wort. We shall see what happens :) I'll probably give it another week, maybe two before bottling.