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I’m going to use the bohemian lager yeast since it fits the style profile well. Whether or not it delivers is to be seen. This style has a lot of conflicting information. Besides fermenting temps, some say it’s from newly harvested spring grains. Originally there is no way this would be the case...

That’s close to my plan for pitching & fermenting. My fermenter steps down slowly by design. I’m just not sure if I’ll end up with any fruitiness that’s so typical in a French Bière de Mars. Even the more commercial brewers like Meteor put out a great Printemps when on tap. I’m not looking for...

LOL, jk

If the postman gets my yeast here in time I will be brewing my Belgian Wit. Thankfully it drinks early so I’ll rebrew it as soon as the fermenter is empty of the first 10 gal batch. Then...Bière de Mars. Yay!

Decided to add this to my repertoire since I drink it in Alsace and Dordogne and enjoy it. Problem, I get conflicting techniques depended on the resource of info. Traditionally, Bière de Mars or Printemps are brewed in March and meant to drink FRESH. Lager yeast is used. Also, it would have been...

Weekend at Bernie's

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Whatchu talkin bout Willis

Tag "tag-a-long" is the Jack Russell. Oscar Whiner Weiner is the resident beer connoisseur. 2 of 5

Local liquor store clerks. That is, when I don't have enough from our own recycling. I've only ever paid for 22 ozers and 750 ml bottles. Drank the rest. :cross:

Having lived in that area for 13 yrs (a while back) that is no small thing considering the weather in either Cleve or Akron. Guess the big BB paycheck will make up for it. Still, sounds like a mature, give back to the home town community Lebron and what's not to like about that. So I say, cool...

Next time you're worried, just taste before you bottle. I taste every time I do a gravity check. Bad beer frankly tastes bad.

Been considering doing an "Alba" style spruce ale so I find this intriguing. Will any spruce do? How would you distinguish a spruce from a short needled pine? Spring new growth harvest? Tell me more more more!

Gelatin is a byproduct of the meat industry. It is the protein rendered from boiled skin, ligaments, bones, cartilage, hooves etc. now some of you might not mind but, it is highly processed disgusting waste. I'll stick to Irish Moss on the occasions that I might use a lower flocculating yeast...

Agreed, too early. Needs 3 weeks. I always bottle one in clear so I can watch it progress.

I attended the Midwest (Indiana) Brewers Cup awards ceremony in Indianapolis 1,300 entries. I will say at the risk of offending. There were beers at the tasting tables that should never have left home. May I suggest that when attempting a style, purchase several beers that are considered by...

You will be absolutely fine and your new OG is still high enough to achieve between 5.2 & 6% abv. Great range to be in, 6 - 6.5 abv. is my magic number. The gallon you added would have been a gallon from the Sparge anyway. Hope you didn't use crappy tap water tho ;)

My saison is bottled and corked now so all done but the waiting. I always set aside one in a clear bottle to watch the color progress & taste test midway through conditioning & I accidentally opened it thinking it was something else. I was pleasantly surprised at how well it is coming along even...