i see you have a night shift glass. i love their beer. i brewed this recipe back in January tasted it the other day. Damn!!!!!!!! this beer is so tasty now i cannot wait to drink it. i think i am going to to either make it into a kriek or i will brew another batch soon and blend. i fermented it...
last summer i did a pineapple white grape sour and that came out amazing. i have the base going right now and going to secondary with one whole pineapple and about 5lbs of white grapes.
i brewed my dirty dozen back in october and i just kegged mine last week. ibrewed my farmhouse saison recipe. i did 4 gallons of that fermented it for a month then racked it onto a gallon of spiced apple cider. let it sit for 2.5 months then added 4 pounds of fresh peaces to it. it sat for 5.5...
how high of an abv? if all goes well my gose should turn out to be over 9% with BC. i have read that someone brew an 11% with BC so it should pump through up to that if not beyond.
Brewed my batch back on 1-25-15. i transferred it yesterday out of my primary and into my 6 gallon carboy, i took a sample and it tasted amazing already really sour and taste of lemons with a beautiful fruity smell. going to let it age and then add fruit. this yeast blend is beautiful! i liked...
i brewed a saison with the DD back on oct 2 i did a 4 gallon batch, the ibu was a little higher around 30 (next try will only use about an oz of low alpha hops) i let it sit for a little over a month and added a gallon of spiced apple cider to it. and on feb 8 i added 3 pounds of peaches to it...
finally used my vial yesturday after a few months of waiting for a fermenter to free up. i brewed 10 gallons of a Belgian blonde and split it into two batches. 5 gallons got 3 pounds of wild blueberries and 3 pounds of blackberries and wlp 550 Belgian yeast. and the other 5 gallons got a vial of...
i found a place near me that sells 15.8 gallon french oak wine barrels. i plan on buying one on Friday and over the weekend plan to brew up 15 gallons and get a solera project going making a lambic. probably brew 5 gallons on Saturday start the fermentation to get the pitch rate right. then...
i brewed this recipe up last night and pitched it onto a 4 month old cake of roeselare that also had jp La roja dregs in it. i'm hoping this gets funky quick. as of this morning no sign of fermentation, hopefully when i get home from work today it is fermenting.
i'm thinking now maybe like a 70/30 pils/wheat mash high around 155 and add a low aa hop around 10-15 ibu. primary for about 3-4 months then transfer to secondary and add fruit to it and let it sit for another 5 months.