Recent content by eliastheodosis

Sorry, didn't mean to assume :) Still probably close enough here, I think.

No problem! Sounds like there was a good chance fermentation happened then. Like you said, you'll find out. No reason to worry yet. Report back and let us know.

I agree with @brewSJ that it looks like an infection. You can just taste it out of the fermentor. I would probably open it to taste and then just decide if I wanted to bottle. If so, then just go straight into bottling. Any unenjoyable flavor means it's ruined. If you like the taste, even if it...

You probably haven't been around long enough yet to know :) Mr @Clint Yeastwood is being sarcastic. Helpfully sarcastic, but sarcastic 😂 The amount of sediment is fine and very normal. If it's neon yellow then maybe I'd be concerned. Dull yellow would be fine. I assume it's in bottles...

BE-134 is a great yeast to start! It makes a really nice, easy drinking saison. Plenty of yeast flavor without being too overboard. It'll do great at 78F. If you like it then there are many different saison yeasts to try. Pretty much all will be fine at 78F or above. I'm up for the window AC...

Take Me to the River - Talking Heads

Look forward to your contributions! It's always good to have a few more brain cells in the mix 😂 :mug:

Well, then I guess you know my vote 🙂 You could also combine the saison yeast with that hopping approach. I've had very good luck with that too. Especially with continental hops and their American analogs. Loral and Strisselspalt were especially standout!

I always get toasty and crackery from the Dingemans biscuit. I think it's a divisive malt for many people when used in larger amounts, though. Some people love a pretty heavy addition of it. Many don't. Honestly, try the recipe as is if you are feeling a little adventurous. It won't ruin the...

Hey and welcome! Picked up some Augustiner Helles on Friday and going out to one of my favorite breweries this evening. Hard for it not to be a good weekend! :mug:

We just keep telling him to do less and less of the biscuit and cara 😂 @hilljack13 just make an English pale ale already would ya!

What's the yeast, Steve? It'd be out of character for me to NOT suggest a saison 😂 If you're going neutral then I've been having fun doing roughly a 0.5 to 1 oz/gal whirlpool and same amount for dry hop of various continental (or continental type) hops. Something French or new age German or even...

There is no single answer for that. If you drop them in now it should be fine. It's possible they might have some trouble getting through the krausen and absorbing into the beer. Dry hopping now might also give you bio-transformation effects. Google it and read about the flavors and then decide...

Welcome! Already growing your own hops... You'll fit in just fine here 😂 I don't know the neomexicanus hops for growing but Great Lakes Hops is as good as it gets. Got my Chinook, Triple Perle, and Comet from them. Good luck with the growing, brewing, and the heat. If you're interested then you...

😂 I agree with @Yooper. I'd probably do a pound each maximum of the biscuit and cara. I'd maybe save some of the EKG for a slightly later addition too. I like what they add at 5 mins and I'd like to see how it plays with the yeast profile. You may not want that, though. No major problems as is...