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Brewed this up last weekend and am going to keg it up this evening. I changed the recipe up just a bit. I used Maris Otter instead of 2-Row and went a step lighter on the Crystal malts (45L and 120L). Still turned out a nice color overall. Instead of S-04 I used Wyeast #1968. Went a bit...

My batch is in the keg and all carbed up. I have made some good beers, but this one is definitely in my top 3. Color is a bit darker than others have ended up with, but I will blame the honey and darker Caramunich than I am used to. This beer is everything a Saison should be.

I brewed this recipe up today with a few alterations. I have a bunch of EKG that I have had in my freezer for a little over a year, so I subbed that in for the Fuggles (which I didn't have any of). I figure with the Alpha loss that I have had due to storage, it should be pretty close to the...

Well, it has been 4 months now and this beer is outstanding. The boozy flavor has mellowed and the dark fruits and chocolate flavors are very prevalent. My only critizism is that head retention is not good at all. Good lacing, but the head disappears almost immediately. If I brew this again...

Brewed this up today. Hit 1.066 OG (1.063 estimated). I also added a full ounce of Fuggles for 5 minutes as I had 1.5 ounces left and I didn't have any recipes calling for Fuggles anywhere in the future brew plans. The wort tastes awesome. Can't wait for this one to be done.

Racked to the secondary on Friday. Gravity was a bit lower than expected at 1.010. The sample tasted a bit boozy but the character is definitely there under it. Hoping that a bit of aging will mellow it and allow those flavors to blend and balance.

In. Thanks!

As sptaylor stated over-pitching or under-pitching will change the ester profile and will help "balance" the beer. I tend to over-pitch my pales and under-pitch my darks and I usually get what I am looking for. Another thing to consider is letting the fermentation temp self-rise to ferm temp...

As your OG was a bit low, I would cut back on the oak a bit, unless you really like the oaky, vanilla flavor that oak brings. I haven't used powder, but I have used chunks and chips when aging different beers. A stout has a lot of other flavors going on, so the full 10 days should probably be...

I forgot to add that I hit my OG perfectly. It is bubbling away nicely now.

Brewed this one tonight with a few changes based on the comments from this thread. Here is my recipe: Yeast: Belgian Abbey ll (Wyeast #1762) Yeast Starter: Yes, 2L made from yeast harvested from the last Dubbel I did Additional Yeast or Yeast Starter: no Batch Size (Gallons): 5.5 Original...

It will change the flavor a bit. MO will make it more "bready" and straight 2-row will probably result in a bit less "malty" characteristic. As you can see from above, I didn't have any Pilsner so I split it 50/50 with 2-row and MO. Also my LHBS didn't have Carafa I so I had to use Carafa...

Just brewed this for the first time. I buy my Base grains (2-Row and Maris Otter) in bulk so I substituted 2.5 lbs of each for 5 lbs of Pilsner malt. I also got much better efficiency (81.2% by BeerSmith) and my OG came in at 1.076. I am hoping my starter was enough to get this to take off...

Mine came in a couple of days ago, but I have been on a business trip, so I just got to open the package today. Bigger than I expected for a dry-hop bag. You could easily fit 4 oz of pellets in one bag if you wanted to. I will be trying mine out very soon as I am brewing a Rye IPA this weekend.

Just bought a couple. Will be using one for a RyeIPA that I brew as soon as it shows up.

Every order I have placed with them, I have been able to pick up the next morning before lunch. I guess I am just lucky or I am not adventurous enough to be ordering OOS items.

Hiram, Dallas, Rockmart... I am definitely seeing a West ATL meeting in the future!

Same here. Sounds like we need to think about starting a West GA Brewers Club. :tank:

I just brewed this one yesterday. It turned out pretty big and I am hoping that the honey malt and honey additions will help balance out the hops and alcohol. I will update this as it goes along. Grains: 9 lbs Pale 2-Row 4 lbs Rye Malt 8 oz. Flaked Rye 8 oz. Honey Malt 8 oz...

Actually, in this case it isn't BeerSmith, that was my instruction. I held mine at 68-70 the entire time and it turned out as above, however holding it at 65-68 wouldn't be bad either. I would bet that as long as it didn't get crazy warm, you shouldn't have an issue.