Count me on again. Level 2.

Its always rewarding! Even on the occasional bad brew, you get the experience of to know what to do different or better the next time.

Hey Dave. Just checking in. I have had much time for posting lately. Hope the brew came out good. Its on my list, but when I have had time. Only 2 brews in the few month, I am keeping it simple and styles that I have ingredients on hand. Did a saison few months back that came out great, brewed a sim...

Just how I feel right now !

This one came our great. You seem to can't miss with Belle yeast. The cherry and el Dorado are slight but present. Along with the Saison yeast is a great combo.

I was going to suggest the extra light DME as well. I lobe Cascade hops myself and that is the hop that Coors uses along with rice syrup solids. It should stay light even at 60 mins, but you won't need that long. I did an extra light DME with halertau and some lime was very light and similar to a Co...

Bottled my Dark Cherry Saison today.
Drinking my Not Quite Red Pale Ale.

Bottled this one today. Took sample tasting, should be good.

Well, I bottled this one last night. Its not red, more of an orange. But tasted good. Called it "not red pale ale"...

How about some juniper berries! I picked some today along with some more crystal.

For more red, try adding 4 to 6 oz of 80L crystal next time. Even more crystal then that in a 2.5 gallon batch is fine. A good bit of crystal is totally appropriate in a red. Ok. That's good to know. I will keep that in mind for the next one. But I will see, I am due to bottle this one on Thursday....

Went for a hoppy red. 1ozs Chocolate 1.5 ozs Crystal 2lbs light DME 1lbs wheat Zythos 20mins Brewers gold 10mins Brewers gold 5mins 05 yeast Into brewers friend got 50ibus, 5%ABV and close to Red color Tasted test today, definitely hoppy, not quite sure on the red color though. Oh well back to th d...

Gymrat wrote:In my opinion Belle Saison yeast lends a "peppery" character to my beer.

I get a little of that right at the end also.

I have some that I am using now also. Less than 12 hours and that was some active stuff. I keeping it warm right now with a towel in the high 70's. Just for a week than I will let it cool down into high 60's for the remaining time in the fermenter.

That yeast was going crazy already last night!