Search results

I was going to post this as a reply to the https://www.homebrewtalk.com/f127/saison-de-provision-119921/ thread since recipe is similar, but I don't want to thread-jack. - Brewed a Flanders Pale on 12/1/09 (mostly based on the recipe from Wild Brews). - Tasted it last night and thought it was a...

I thought I'd post a quick blurb on today's brewday. I'm doing a tandem fermentation with Lactobacillus on 2/3 of batch for 24-48hrs and Brettanomyces Lambicus on the other 1/3, then combining. I haven't seen anyone post something like this, so it might be of interest. I originally thought...

I intended to use the dregs of a bottle of Jolly Pumpkin LaRoja in a Flanders Red (1.055 OG, 15 IBUs). I'm concerned I might have hosed up my lactobacillus population. Here's what I did: 1. Pitched dregs of JP LaRoja into 800mL of 1.047 / 38 IBU* wort. 2. Starter totally finished out in 4...

Does anyone have a particularly good method of mounting their Johnson Controls thermostat bulb in their modified chest freezer? I've looked through threads and didn't find anything. Details: - I've got a 7cu.ft. chest freezer with a 4" collar. - Thermostat is fed into freezer thru hole in...

Wondering about other's impressions of Strisselspalt hops. Seems to be a little-used hop, but I'm thinking I like it. I can't find much info on it's usage. I've used them in 2 beers now, and I'm trying to determine what contribution they've made to the aroma/flavor profile of the finished...

I hope this is a technical enough question for this forum. I'm probably looking for the 75% uber technical answer, but feel free to chuck as much chemistry at this as you wish. Background: I made a Saison the other day (recipe below). - I did a rest @ 110F (0.75 qt/lb) then raised to 146F...

I've got a 6 month old turbid-mashed Lambic-style beer (https://www.homebrewtalk.com/f72/lambic-style-kriek-102829) that I'm going to add 10-15lb of fresh Door County tart cherries to. It's a 5 gallon batch in a 5 gallon carboy now. 1. How big of a carboy will I need to fit the cherries &...

At the risk of this turning into a really lame introduction/ice breaker thread, I was wondering if people would be interested in listing the wild, sour, lambic, etc. brews that they had done. This is such a small subset of homebrewing. I'm guessing there aren't more than 50 people posting on...

This is my first lambic-style beer and first attempt at something close to a turbid mash. It was a little dicey for a while, but I'm excited about the prospects. I'll keep this post up to date at I monitor the long fermentation. May even post some pics of the funk. MASHED GRAINS 6.5# US...

Does anyone have specific experience using the WY3864 strain? I'm going to make a tripel with it in a couple weeks and want to get something straight. I've done some searches and found a lot of "I've heard's" and "their website say's" and "I think's", but no specific information. My...

MASHED GRAINS 6# German Munich 3# Belgian Pilsener 0.75# Belgian Aromatic 0.25# Special B 0.125# Black Roast ADDITIONAL FERMENTABLES 0.5# Turbinado Sugar HOPS 1oz Perle (8.0%aa) @ 60 mins MASHING NOTES Straightforward single infusion mash. 152 for 60 minuts. FERMENTATION...

*Since I decocted, the color calculation is likely wrong. Calculation says 23 SRM, I think it was closer to 30-35. Also, boiling time is arbitrary in this case due to decoction. Since basement was cold, I figured I'd make my first lager. I cheated and used the California Lager yeast...

I've heard that when a pellicle falls from a wild beer, it's best to rack it soon. I have a 2mo old rodenbach clone in glass carboy w/ airlock at 64-68F and it developed a bunch of bubbly scum on the surface. I looked yesterday and a significant portion of said scum dropped from the surface...

I guess I can take partial credit for something potentially very good on this site. I made the suggestion that this would be a cool forum, and wammo, TXBrew made it happen. Let's get the funky brew questions rockin!

I had made a previous Saison with this yeast, and it was so citrusy that I thought I could go gonzo on the citrusy American hops and come up with a bit of an experimental brew. Also based loosely on a Saison recipe from Zymurgy. I was additionally inspired by Ouroborous, a brew from the...

Recipe based loosely on Saison Ete recipe from Zymurgy. MASHED GRAINS 9# Belgian Pils 3# German Wheat Malt 0.5# Vienna ADDITIONAL FERMENTABLES 1# Organic Cane Sugar HOPS 2oz Styrian Goldings (3.8%aa) @ 90 mins 1oz Saaz (3.8%aa) @ 60 mins 1oz Saaz @ @ 5 mins 1oz Saaz Dry Hopped OTHER...

I've submitted a similar question to Wyeast today in hopes of hearing back from them. I'd be interested in hearing anyone else's response, as well. Made a DME starter of Roeselare. Did everything the same as my usual starter, but this is my first "wild" starter. Starter has had no...

I've seen multiple posts where people refer to Belgian brews (not sour) and their desire to age them for considerable amounts of time (9-12 months). My recent experience includes brewing a Belgian Pale Ale, Strong Ale, and 2 Saisons and I have found that while these brews taste excellent...

MASHED GRAINS 4# Belgian pils 2# US 6-row 3.5# flaked wheat 1.5# rolled oats HOPS 1oz Saaz (2.9%aa) @ 60 mins 0.5oz Styrian Goldings (2.9%aa0 @ 60 mins 0.5oz Saaz @ 20 mins 0.5oz Styrian Goldings @ 5 mins 0.5oz Saaz @ 5 mins OTHER ADDITIONS 1oz bitter orange peel @ 5 mins 0.5oz...

I was reading the "What makes or breaks a barleywine" thread and there was some discussion of the BU:GU ratio that Ray Daniels introduces in "Designing Great Beers". Great book, totally worth it. But I'll add this. Check out the information at www.beercolor.netfirms.com where they talk...