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I used the lint screen because of time and money. I have since upgraded to a bazooka screen. Sent from my iPhone using Home Brew

I just fininshed reading Stan Heronymous's book 'How to Brew Like a Monk'. I thought that Belgian Gravity is specified by the following furmula: (1-OG)x100 So an original gravity ready on a hydrometer of 1.070 would be expressed as 7... it's been 15 years since I had Westvletren 12. Pardon...

First, I do not recommend champagne yeast in primary. It will produce a 'cidery' flavor profile. At small brew pub that I go to, they (improperly) use champagne yeast to make a Saison. I love a good Saison- theirs not so much. I never send craft brew back. That is I never have before that beer...

For the xxx movie afficianado: Mandingo's Taint Stout

How's your brew doing? Do you have any tasting notes to offer? On a similar note, I brewed similar using Belgian Ale yeast. Grain bill was pilsner, wheat malt, honey malt, lots of pumpkin, candy corn, and raw sugar. Spices include cinnamon nutmeg cardamom grains of paradise. Hops were mostly...

Also, not sure if you've seen this… very cool chart. http://www.fermentarium.com/homebrewing/brewing-beer/a-very-cool-hop-chart/

Here's pics

Yeah. Inhoppursuit.com is a very interesting blog. I really advise everyone interested in learning about hops read through the posts ( excluding the ones about bicycling).

Wait. I think I figured it out. Will reply soon with pics.

I am a free member. Don't think I can upload pics.

I had a couple of redesigns until I found a good solution - that's the reason for delayed repy. I bought a lint trap that goes on to the water drain hose of a clothes washing machine. Got from Lowes. Came in a two pack for under $5. Made of stainless steel. Looks like a chainmail condom (...

My link above has some good charts. Here's a better link to Dr Al interviews http://inhoppursuit.blogspot.com/search?updated-max=2010-03-12T06:52:00-08:00&max-results=7&reverse-paginate=true&m=1

Check out this blog, especially the 12 part series interview with Dr Al Haunold, the 'people's hopmeister' , USDA inventor of over 20 hop varieties. A lot of good info to use on updating your list! http://inhoppursuit.blogspot.com/2010/01/why-proprietary-hops.html

Check out this resource. The most complete list I have found to date. http://www.freshops.com/hops/usda-named-hop-variety-descriptions

If you have extra tomatoes MAKE SAUCE NOT BEER. I would imagine someone in history has tried this before. I also imagine someone in history never did this again. I'm not one to preach Reinheitsgebot (sp?) but for ****s sake, tomatoes and basil DO NOT BELONG IN BEER. I tried an Asian beer...

I did my own version of Sorachi Ace- OG 1.065. Slow fermenting with Wyeast Belgian Saison- at 1.030 after two weeks in primary. So I added champagne yeast to secondary along with a generous dry hopping using SA hops. I kegged it this weekend after two weeks in secondary and it was at 1.005. I...

Bought one and some parts from bargain fittings. Worked for about 5 gal and then it got stuck. I will be redesigning. Pics forthcoming.

7.5% is not high alcohol nor is the original gravity considerably high. Many Saison yeast stains are slow fermenting. I suspect Brooklyn Brewing, a company, is trying to turn a profit on their investment by getting their product to market faster. Adding champagne yeast to the secondary will...

I love this idea. But I would like to add some thoughts on the benefit of adding hops at 60 min. It is my understanding that early additions of hops aid in the formation of hot break and therefore aid in a brew's clarity. I am growing crowns for the first year from Great Lake Hops. I am...

Modern day version: put acorns in a nylon stocking. Hang it in the tank of your toilet. Water will change out every time the toilet is flushed. Remove when water no longer changes color.