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Originally Posted by PlinyTheElder
Sad news Coff. I heard they're limiting cases now to 2 per person so that might help them sell out a bit more slowly.
Anybody been brewing recently? I did a wheat pale ale with citra, nelson and galaxy and it was really good. Probably pretty hard to mess up with those hops.
I have a sweet stout with coffee that I'm going to be bottling soon and if my last hydrometer sample was anything like the final product, I've made my best beer yet.
Next up is a saison. Anybody done one recently? I'm going to have to use WLP565 and I hear some horror stories about it stalling out. Any tips? Recipes?
I brew about once a month, but its been 6 weeks since my last brew and after NHC there are alot of empty fermenters around here.
For club night at NHC i poured a pin of a 100% Brett Trois Pale Ale, dry hopped with Centennial and Amarillo with some grapefruit zest. It was very well received.
I basically brew all Saisons, Sours and IPAs/PAs, so I always have 1 Saison on tap, and right now I have 3.
I have had 565 stall out on me only once, and it was my own fault, I brewed a half barrel batch of Saison and split between 3 Saison yeasts (565, ECY08, 3711). My basement was far too cold in the winter and I wasnt able to ramp it up as hot as I would like and crapped out at 1.016. I've actually just started blogging, mostly for my own enjoyment, but I go into more detail about the beer.
http://riverwards.blogspot.com/2013/...ye-saison.html
Normally I would pitch 565 at ~65f, let it free rise into the low 70s then hit it with heat slowly 48 hours into fermentation all the way up to 90f and hold for a week, then let it hang out for close to 21 days in primary. Its an awesome yeast if everything works out well.