Recent content by MrOH

Long story short: my workplace no longer needs the fridge we have. Motor on top, so it's fairly tall. Fidge works fine, freezer on bottom is busted, but makes for good storage. Great as fermentation or lagering chamber. Fairly specific hours for pickup, you do all the work. Private message me...

I personally don't care for them. To me, they just have a generic, citrusy American hop flavor, which is great if that's what your going for. I do like them as a base for more interesting hops.

Personally, I'd just save the 3711 for another beer. Depending on the size of your starter and the temps of your fermentation, the 3724 should make short work of a 1.030 wort. Hell, that's where a lot of people say that it stalls, so it'll probably be all downhill for you.

I think that whey is great when making porridge-like starches: risotto, polenta, grits, etc. Give them a nice tartness.

Just going by how it stinks up many neighborhoods in Philly, well, more than they already smell, I would advise against it.

Maybe try replacing the pilsner with more munich. It'll give you a little bit more color and malty richness, but you still won't get the crackery flavor of the dark wheat.

I've used it a number of times in porters, where its contribution is hard to judge. The one beer I've used it where you can make it out was an English IPA where the grain bill was 94% TF Golden Promise 3% TF crystal I 3% TF amber This beer had a great depth of malt character, with a lot...

Well, I don't cook any other crystal malts, but I do grind them, so I will continue to treat Golden Naked Oats in this manner.

I've done something very similar (.5#carawheat and 4oz chocolate wheat malt with the same amount of munich and dark wheat, similar IBUs and same yeast). The dark wheat and munich are both fairly low in diastic power, so definitely give it a longer than normal mash to insure conversion. Other...

Long story. I was growing hops in large planters on my balcony in Richmond, VA, before moving to Philly two years ago. Cut down the hops, brought them with us, even though we wouldn't have an outdoor area, because we were planning on joining a community garden and building a pergola to grow them...

I would up the Pale ale malt to 15#, kill the carapils (that much base should leave you with plenty of body, leave the biscuit and crystal as is, and double the hops across the board.

I'd cut back on the crystal, golden promise will contribute its own sweetness, maybe just .5#, and even that would be pushing it for my tastes. Up the Vienna malt to make up for it.

I don't know about down under, but an IIPA using showcasing Willamette as a flavoring/aroma hop would not do well in an American competition. We like our citrus/tropical fruit/piney flavors here.

Here are my thoughts, and keep in mind that these are just my opinions. Overall, you've got a lot going on in these recipes. Way more crystal malts than I like in a Saison, but to each their own. Recipe 1: The brett should, in theory, eat up all the unfermentables from the carapils, but...

I'm pretty sure that those are an ornamental variety. Worth a shot, though.