Hey All,
New member here. Intermediate level brewer transplanted from the West Coast to Boston for work. I miss the West coast style of ultra-fresh Hoppiness and $7-$8 six packs. Right now I am experimenting with a Saison Fusion which is really a IFA (imperial farmhouse ale) I created as a means to use up some malt. Its darker than most saison but it should be nice. With that I am also fermenting at a much higher temp than I ever have in the past, due mainly to the expensive electricity and inefficient insulation of my apartment. For this reason I am brewing with mainly saison yeast (Lallemand) which performs nicely at rapidly changing 70-85 F. I also have a pale (sierra nevada-like ) hopped with Amarillo, Cascade, and hallertau. Hopefully they can all bottle condition nicely as I am traveling for the next several weeks. While I love hoppy beers, I am slowly learning to appreciate the more traditional European styles of brewing and hope that you all can help me expand my brewing expertise. Cheers. ~Webdog
New member here. Intermediate level brewer transplanted from the West Coast to Boston for work. I miss the West coast style of ultra-fresh Hoppiness and $7-$8 six packs. Right now I am experimenting with a Saison Fusion which is really a IFA (imperial farmhouse ale) I created as a means to use up some malt. Its darker than most saison but it should be nice. With that I am also fermenting at a much higher temp than I ever have in the past, due mainly to the expensive electricity and inefficient insulation of my apartment. For this reason I am brewing with mainly saison yeast (Lallemand) which performs nicely at rapidly changing 70-85 F. I also have a pale (sierra nevada-like ) hopped with Amarillo, Cascade, and hallertau. Hopefully they can all bottle condition nicely as I am traveling for the next several weeks. While I love hoppy beers, I am slowly learning to appreciate the more traditional European styles of brewing and hope that you all can help me expand my brewing expertise. Cheers. ~Webdog