Recent content by billslaw1024

I brewed a saison a few years ago and fermented it with yeast off of raspberries in my yard. Turned out really good. It had slight tartness to it and a unique flavor. I made a starter, added the raspberries, stepped it up after it fermented out and pitched.

Glad to hear someone on the west coast enjoys a NEIPA!

Please do order another. I've been waiting a while to get another batch!

You should check out Hansen's Ale Blend as well. I made a NEIPA with it back in June and it was fantastic.

Just ordered one. Only 31 orders needed now.

Gravity dropped from 1.050 to 1.011. Dry hopped Saturday with 2 oz Simcoe, 2 oz Citra and 2 oz Mosaic. Smells amazing. Kegging it Thursday and force carbing it. Serving it at the Chester Fair Beer and Wine Tasting Saturday, 6/3/2017, in Chester CT.

It was pretty hot in CT when my Hansen's Ale Blend was delivered, so I was a little worried. I made a starter last night and it is alive! I'm pitching it into a session IPA with 3 oz each of Citra and Mosaic I brewed yesterday.

Brewed this on January 3, 2016 with another member of my home brew club. O.G. came to 1.070. I fermented with Notty at about 57 degrees (basement is pretty cold this time of year) and it fermented it out in less than a week. My friend fermented with Wyeast 1084 Irish Ale yeast. Looking forward...

Try Ahtanum hops. I have used them in several pale ales and some IPAs and have always been pleased with the results.

Just sampled this and tested gravity. It has a very distinct citrus character and is very light bodied. Gravity was down to 1.009. Pretty drinkable at this point.

Bought myself a lb of mosaic, a lb of cascade and a lb of magnum. Also got a second regulator for the tank in the basement.

My blueberry nightmare, batch 3

I always have an IPA on hand. Mostly because that is what I like and the turn around time is great.

I've never done an all Brett brew, but a friend did an all Brett Saison that came out great. Wouldn't have guessed it was all Brett. He didn't make a starter, but pitched two different Brett strains from white labs.

I brewed a fairly simple recipe (11 lbs 2 row, 1 lb of crystal 10 and .2 oz of east kent goldings). IBU's right under 5 according to Beersmith. Mashed at 152 for an hour. Pitched de bom 3 days ago at about 80 degrees. Using a seedling heat mat to heat it up (should be between 75 and 80). It is...