Recent content by BrandonBrews

I have brewed this several times now using a Fullers strain with great results. I ferment at 62°F for a nice clean finish or a couple of degrees more if I want to mix it up a bit. Brandon

Fear not. It will be great. I have brewed it with Willamettes and it turned out great. And I usually use Fullers strain from a local Brewery.

I use Nottingham for this recipe and rehydrate. I am going to brew it again tomorrow using a starter of Fullers yeast.

I just finished drinking my second keg of this brew. I used Willamettes instead of Fuggles due to availability. I carbonated to 1.64 volumes and served at 59°F. It will be difficult to not brew batch after batch of this stuff it's so good.

The husks don't bother us either. I was worried they would but after the first batch it was obvious there was no cause for concern. The spent stout grains made an interesting loaf, very dark and slightly sweet.

I brewed Orfy's Mild Mannered Ale again. I used Willamettes instead of fuggles and pulled a small sample after work today. The willamettes were a good substitute for fuggles. I couldn't be happier. I brewed a stout and poured it on the mild ale yeast cake. Yeast activity started up very fast...

Thanks for the advice. Nice blog too, good pictures. I will keep that WLP001 in mind even though I'm told Wyeast 3711 usually finishes pretty dry, it never hurts to have a back-up.

Temperatures had been ramping up here to get close to what we are used to in August but it doesn't look like it's going to make it any time soon. The weather took a turn for the worse. I will keep an eye on the extended forecast and if we have a couple days expected around 90°F I'm gonna go for it.

I added a little Carafa Special for color and changed the hop schedule a bit and have given it a name. Cedar Creek Saison Wyeast 3711 6lbs Belgian Pils 3lbs 2 row 2lbs White Wheat Malt 1 oz Carafa Special 1 oz Willamette 60 min 1/2 oz Mt Hood 10 min 1/2 oz Mt Hood 2 min 70...

There are probably close to 20 Saisons in bottle or on tap at my local bottle shops. Maybe I should go and try them all to see which ones I like :drunk: and work from there. But I kinda like the mantra "try fast, fail fast". And I'm having so much fun brewing beer.

The guys at my LHBS told me I'd really want to be able to get up to 90°F if I was going to try the 3724. Have you found this to be true. I don't know if I can get it there.

I really appreciate these suggestions. I read the Kill Devil Saison recipe and that is what inspired the Mt. Hood hops in my recipe attempt, they being derived from Hallertauer. I also took the sugar out of my recipe because I have read that 3711 does such a nice job of finishing out pretty dry...

The living recipe: Wyeast 3711 6lbs Belgian Pils 3lbs 2 row 2lbs White Wheat Malt 1 oz Willamette 60 min 1/2 oz Mt Hood 30 min 1/2 oz Mt Hood 5 min 70 minute single mash @ 150°F 10 minute mash out @168°F Any other suggestions?

I am into that. I almost didn't put it down. Thanks for your input.

I was thinking I'd like to embrace these high temperatures and brew a Saison, something I haven't tried before. I have never tried to formulate a recipe before so this is a total stab in the dark. Any feedback would be appreciated. I do not want to add spices or peels this time though, that is...