Recent content by Kiichi

Anyone happen to have heard anything about how one might DIY something like this? I am in Europe and have access to good and cheap unscented beard oil...and obviously, I have hops around. I would guess mixing the stuff and heating it a bit, maybe 30°C or so, for a bit would do the trick. Then...

Think the Brewstrong crew recommended lager yeast to finish out beers that have too high and FG, iirc.

I will bottle a Sweet Potatoe brew in the next few days. I describe it as a Dubble Weizen- & Sweet Potato Bock. Kind of a Belgian take on a German Doppelweizenbock, using my house mutation of 3711 & Belle Saison, and with sweet potato added. Higher mash, 2h boil, and some crystal malt make...

I say initial carbing and conditioning at the low end of what the yeast does. For maybe a month or so. Check a bottle to see if it is fully carbed. From there I´d either keep it at cellar temp for consumption within the year, or fridge for best aging and years of joy (if you did all else right).

On that note: I am currently finishing fermentation on a "Belgian Dubble Weizen Bock-Ish with Sweet Potato". Those complex sugars take this beyond 3w at a 62 OG, giving me an almost 8% ABV in the end. Never seen this yeast be this slow. After an explosive 8 day primary that is. Keep you...

When you are about to turn a quarter of a century old (yeah I know, but big at the time) and you really just think about how you can escape the celebration and brew your favorite homebrew beer. Starting with drinking some bottles to harvest this Friday cause the bloody yeast is hard to get here.

I brewed a 4% saison with Belle and that was drinkable in less than 2w after brewday. Bottle conditioned. I should start calling it Terminator yeast this freaking juggernaut thing...

When I first brewed my now staple green tea and citrus session saison. The first beer where I thought that I might buy it. Where on first try I was able to make the idea I had in my head happen and it just all came together. When I then gave it to people it was universally enjoyed too, by normal...

Has anyone done experiments with adding some sugar to this once fermentation slows down? I love this yeast for being fullbodied and generally on the clean side while being a bloody fermentation train. However, for some recipes I would want extra esters and I read that adding the sugar found in a...

Now, I have not done a grapefruit IPA, but I can share the process I have developed for my Green Tea and Citrus Session Saison. In that I end up with complex and round citrus flavors and popping aroma. What I do is add 2/3 of the citrus I use to the flameout, juice and zest, and the other 1/3...

When you analyze the mouthfeel on anything really...I do it a lot with coffee and tea, adjust water chemistry accordingly too. Becoming rather annoying to some folk on that with soups. Even tap water.

I am soon gonna put this one to the test and start it around 22 C, raise it to ca. 26 C. Really I am looking to get some character beyond additions.Bloody yeast works, but is too clean..so far.

I personally am tempted to experiment with dryhopping a Weizen with Huell Mellon. That one sports a lot of strawberry and some honey melon. In my head that could be great fun with the banana from the yeast.

Thinking about it more, I don´t seem to recall it mentioning the main reason I buy new craft beer: Cause I have not had it before. I am seeking new experiences and just want to try new things. Some I will buy multiple times, but when I don´t have a specific mood in mind something new takes...

Took it. Left a lot of strongly diagree on the identity and personality things...