Black Pepper Saison

Not sure what happened on this brew, but I think it was a problem with DMS because the beer had a strange off taste. It wasn’t too bitter or too sour, instead, it had a sulfur aroma/taste that overpowered most everything else. I’m also going to blame high INITIAL fermentation temps – because I’ve used WLP565 up to 80+ degrees before and made an amazing Saison…but the difference here is that it may have started way too hot. The sample I tasted before bottling seemed very good. Really upset because I was hoping for a nice black pepper/citrus taste here – and it just didn’t come through. Giving this one only 50%, not good at all.

90 Minute Saison

I tried to mimic the first Saison I did which came out perfectly. This time, however, it didn’t capture the same magic. Probably due to the bad temp control during fermentation. It was getting better after a few months of conditioning, but too little too late. Only gets 74% from me

2 pot mash IPA

I split the mash into 2 pots so I could try to see what happened if the grains had a LOT of mash water – with a smaller sparge. I couldn’t tell much of a difference in the end product. Again, it may’ve fermented a bit too hot. Planning to get a controlled temp fridge soon to fix this stuff. Giving this 75% because it was decent, at best.

Straight up Belgian

This beer came out good, but not great. I only boiled for 60 mins, and probably should have been 90 mins because of all the pilsner malt. This beer only gets 82% from me because it was only decent, not anything special.

Freedom Ale

“One of the best beers I’ve ever had” – Uncle Ed

100% PERFECT BEER

Orange Blonde Ale

The WLP 400 worked well on this, but it may have been just a tad too high ABV in retrospect. The washed yeast didn’t yield great results in the beers after…should have used a more tolerant yeast (or just lessened the fermentables) on this one.

Grapefruit Saison

Wish I had more patience – as it vastly improved with age

Belgian IPA with coriander

Had an issue with yeast, but it was most likely due to my impatience.

Trappist, Peach Lambic, Nail Polish

I was originally making a trappist ale, but then decided to rack onto 6# of canned peaches. The peaches came in syrup, and I wish I didn’t add it because even if this beer turned out okay, the syrup would’ve contributed off flavors. After about 1 month I saw pellicle forming and then it was covered in huge, furry white bubbles. I decided to wait it out, and it sat for 9 months!! The smell out of the fermenter was like peach nail polish, and the final product wasn’t much different. Welp, it was a long experiment and didn’t work out, but I’m glad I tried. If I ever decide to do lambic again, it will be with a controlled inoculation.

Imperial Rye Saison

Get the recipe here on HBT