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I made a simple blond trying to mimic the Cuvee 4 from Redbud brewing. Not being able to get any info from them I cultured the yeast from the bottle. On smell it appeared to be brett c. Very fruity in smell and taste. 5 gal batch 25 IBU, pitched the starter and let it sit for 3 days then pitched...

So wanting to make a small high gravity farmhouse ale with rye this weekend I went with: 1lb Rye malt 1/2 lb Carmel 15L 1/2 lb special roast 2lb pils DME 1/2oz Amarill. @ 60 1/2oz Amarill @ 30 1oz Amarill. @ 15 1gal batch 148-150 for 60 DME at the last 10 minutes Wyeast French...

So I brewed what I'll consider my take on Fat tire, I wanted a bit more of the biscuit and no so sweet so: 2.5lbs Maris Otter 1lb Victory 1lb Biscuit 1/2 lb Crystal 20L 6oz lb Cara Munich 1/2 oz US Pearl (60) 3/4 oz Czech Saaz (60) 1oz Williamette (15) 1 gal @ 120F soak for 20 +1...

So here is my issue, planning a fat tire clone and I really want to nail the biscuit flavor. Since it is an unconverted grain will I get enough flavor from it to get what I want or do I really need to bit the bullet and do a mini-mash with it? My plan is to use about 14-16oz in the recipe, if I...

So here is my issue, planning a fat tire clone and I really want to nail the biscuit flavor. Since it is an unconverted grain will I get enough flavor from it to get what I want or do I really need to bit the bullet and do a mini-mash with it? My plan is to use about 14-16oz in the recipe, if I...

Does anyone know what yeast is used in Red Bud Cuvee Four? I've got several jars of it and using it in several beers, I tried to contact them but got no response. It is a great little Belgium type strain, fruity as all get out with a bit-o-funk.

Well, I tried to make a RODBK clone more or less using Wyeast 3278 Lambic blend. Anyone have experience with this one? I don't have the malt bill in front of me, used 1oz Saaz in the boil and 1/2oz @ 15. They were old (3yr). 40 days into the ferm. and it has a light sour smell, old gym socks and...

Okay, tried to make some Belgium sugar and over cooked it. I stopped the heat when it reached where I wanted it to be and it continued to cook longer than expected. Needless to say I have a pretty close to burnt candied sugar. Has anyone used small amounts in stouts for anything? Or should I...