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I did not know that. After reviewing my notes, it got down to 1.011 with an 82% attenuation. So not super dry, but decent, considering the killer in the midst. I probably just got lucky or something, with the ale yeasts getting most of the job done before the older, smaller 720 culture got up to...

I just did a saison that was basically a Kitchen Sink of my reserved saison yeasts: BE-134, WLP556 (Saison II), Wallonian Farmhouse from TYB, and WLP720 (Sweet Mead/Wine). It finished pretty dry, but there's a lingering sweet character that works with light dry-hopping. I know 720 isn't...

I start building my recipes just looking at the value of the primary bittering charge, and think of it as "apparent bittering." A 25-30IBU addition is in the range of what I'd do in something like a session IPA, but 23 is probably okay, especially if you back off the OG into "true session"...

I recently brewed a Belg-toberfest, and fermented with Saisonstein. I actually timed it just right, with the first big cold spell of the year, and it ended up fermenting in the exterior mud room in the 56-58 range. I had a similar brew last year, which I fermented with a 3711/566 combo, in the...

To conclude this experiment: I went with the Centennial/Liberty/Pacifica combo. Also, I actually ended up using WLP013, London Ale for the yeast. Fresh, the Special Roast was a little strong. After the beer conditioned a bit, though, it was fantastic. I really liked the malt base, and the...

Last year, I did a biscochito saison that turned out pretty well. MO + Vienna + Oats for a "cookie" base, mashed high, bittered to about 15-20 IBUs, and finished with some kind of "orange-y" hop at flameout, and fermented with 3711 or 566, cooler than normal, for the base beer. To that, I added...

This is a recipe that I know that has experimental SA hops is this one. It sounds like the fourth one might be a relative. https://beerandbrewing.com/VUqTKygAAHYoUYHe/article/la-cumbre-brewings-elevated-ipa-recipe

Thanks for the info. Centennial/Motueka/Cascade sounds really good. Also, your mention of 051 reminded me of one of my other favorite yeast, the Bell's that I think Yeast Bay calls Midwestern. (It reminded me a lot of my experience with 051, only I think it flocced a little quicker). You're...

Another thing I went back and forth over was Liberty vs. Crystal hops. I have both on hand, and I think they'd both compliment everything else I'm trying to do, so it's hard to choose. If the base is good enough, I may make three other batches over time, with the two yeasts and Liberty/Crystal...

I'm wanting to make a big flavor amber ale. Not your basic "add some caramel malt and a bunch of cascade hops" amber. Thoughts? This is a 2.5-gal recipe, and the efficiency I get from mail-order grains is pretty bad right now. OG - 1.052 IBU - 47 (A little above style, but I don't...

Yeah, I might leave the CaraPils in, and that's it. Depends on how high you're mashing, and how flavorful/fresh your MO is.

I did something similar; basically imagined a patersbier that was brewed from the second runnings of a dubbel. I had some issues with my process, so I didn't get a very good result. But I think it's definitely worth trying. The small beer rule of thumb - mash high to get more flavor and...

Looks okay to me. I'm not sure if the 10min Falconer's Flight is necessary, but it'll be fine. Don't be afraid to drink it fast; the glorious wet hop character doesn't seem to stick around, at least for me.

I've had two experiments with this one. It's hard to pin down a character, because the first was a Farmhouse IPA with Nelson and Pacific Jade, and the other is one I brewed with Yucca petals. The yeast played more of a supporting role in both. But, numbers-wise, I'm only getting 80-85% apparent...

I brewed another batch yesterday, and while it was going, I think I figured out what caused my problem. Top off water. I had gotten lazy, using chlorinated city water run through an RO, which got rid of most issues. I don't get the same luxury with well water. So I used "holy top off water" with...

Pulled a sample off my mystery/infected batch. I managed to learn something about the numbers and efficiency of my batch, so that was good. The OG was probably pretty close to what I read when the infection had already begun to take hold. Then came the sampling... The aroma was actually...

Stillraining - Floralcontainer? Was that an autocorrect, or is that a thing? JJack, I may do that. Brett is always fun. Whatever this bug is, it's impressing me. Whether it's IBUs in the 60s or rising alcohol, nothing is slowing it down. It's some kind of superbug.

Picture, through the top of the carboy. The big, greenish bubbles are on top of white foam that's not quite gone, with the slowing fermentation. It smells somewhere between beer and whatever funk the infection smells like. I'm asking folks nearby if they know anyone with a decent microscope...

That's sort of what I'm banking on, but I don't think it's very likely, since there have been a few months and a few hundred miles between brews on my equipment.

Yeah, sorry. I didn't think about taking pictures until after I'd already pitched the starter. I'll try to do better next time.