Dry Yeast Saison

30 Sep

This came out very good, first time using the dry Belle Saison yeast. I didn’t get the ferment temp above 75 much, so I didn’t get all the perfect flavors…but it’s a great Belgian ale anyway. Rating this 92%



Amber Rye

21 Sep

I used mostly distilled water for the first time here, and I’m not sure if it made a difference, but the beer came out very nice with dark red fruit flavors coming from the 5th gen yeast. Rating this 89% because it was very good, but was missing something to make it great.


Vanilla Porter

11 Sep

Tasted just like Breckenridge’s Vanilla Porter, using my home made vanilla extract. I used a lot of spring water in this, and it paid off with the dark malts, rating this 97% because it was damn near perfect.


Freedom Ale Part Deux

1 Sep

I was trying to recapture the magic from the 1st Freedom Ale, as Uncle Ed called it one of the best beers he ever had. This beer fermented out a bit too much and lost all residual sweetness so it was more bitter than it should’ve been, but still good. Rating this 85%


Lemongrass Ale

24 Aug

This yeast mixture (400 and Notty) completely destroyed all the sugars and left no sweetness. Other than that, I had a great flavor come through from the spices: fresh lemongrass, fresh ginger, fresh mint leave and crushed black peppercorns. The dominating flavor was (I think) ginger and gave this beer a unique twist. Rating 83% because of the dryness.



American Pale Ale (Sierra Nevada Clone)

11 Aug

This wasn’t supposed to be a Sierra Nevada clone, but it turned out quite close to their popular pale ale.  Rating this an 87%


Pink Peppercorn Grapefruit Wit

4 Aug

I got this recipe from a fellow brewer who saw my Primavera Wit recipe on my blog. He also does Wit beers and we started talking about techniques and recipes, which led me to try this beer. The yeast I used was a second generation WLP400 yeast cake, and there was also a little nottingham yeast from the 1st brew, which I know isn’t a smart/good mix of yeast but it’s what I had at the moment. Everything went great and my brew day was a success, but 3 weeks later, I checked the gravity and it was down to 1.002!!! I was hoping for the FG to be closet to 1.010 but it went super low and got VERY dry. The beer is definitely packed with peppercorn + grapefruit flavor but the damn gravity went too low and dried it out beyond belief…it almost tastes like a Saison, rather than a Wit, which is fine by me. The final rating will be 80% on this because I just couldn’t get over the dryness, but that’s not a fault of the recipe, it was probably my yeast hybrid which dropped it too low.