Yes, 2.5 gr, my batches tend to run 5.5 gal so maybe dial down slightly but somewhere in that range should be a good starting point.

Finally got around to brewing this, has been in the bottle a few weeks now and have to say, it's one of my favorite Saisons to date. The spice mix is there but you can't really pick out any one in particular. I might use a little more lemon peel next time, possibly a tad more GOP but they pack...

I love adding a pound of smoked malt in a Baltic Porter. I do agree a little heavier on the specialty malts will boost the flavors you are targeting. Chocolate Wheat is a nice dark grain with low astringency, up to 1/2LB is good for color and moderate roast flavor.

I'm planning to brew a Saison. Haven't used GOP, wondering if 2.5 grams cracked would be good. Has anyone used it, if so, how much in 5Gal batch? Thanks for inputs!! 8LB Pilsner 2LB Oat Malt 1LB 10L Crystal 1LB Carapils 1oz Mt. Hood 60 Min 1oz Mt Hood 0 Min 1/2 oz cracked toasted...

Haven't tried a red IPA but did see one that BYO just posted, recipe for Stone Pataskala Red IPA, uses 100% BestMalz Red X for grains.

Gotta love a fresh squeezed juicy NE IPA. Even better when it's your own.

Cabin Fever Saison, gearing up for a weekend!!

Brewed a Founders Porter clone. Chiller worked a little too well, had to warm it back up to pitch the yeast. Bubbling away nicely now.

February brewing in New England means snow in the recirculating immersion chiller. Still rooting for Brady!

That's what defaults in on the recipe builder, not something I updated. I hadn't noticed until you mentioned it. I updated to Honey 2L and it comes up 35 which is way more reasonable.

Brewed something very similar recently. Bottled today and much like you, very good first impressions. 88% attenuation after close to 3 weeks. I fermented on the cool side for this yeast, right around 70f. Let it cold crash last 4-5 days or so to help it clear. Really looking forward to...

I brewed this Saison last weekend and just pulled a sample for gravity. Used Lallemand Belle Saison, fermented between 67-69f for 7 days. First impressions are great, really brings out the orange flavor and aroma, more than other wit beer yeast I've tried. Makes me wonder if this would be a...

I tried FWH in this batch and initial sample tastes fantastic. It's less pervasive bitterness. What I've read says to use finishing hops vs. bittering in FWH. Prelim results are positive for me. Can't say why but who cares if it works? Plan to do same in a dark lager next...

Used this yeast a couple times in Octoberfest, rehydrated 2 packs at 75f, added some 1.060 OG wort at 55f before pitching, still took off rather slow, 36 hours before what I would consider active fermentation. Held at 55f for 5 days. 1.060 OG both times so middle range OG. Lager temps need...

Happy Solstice! Will be celebrating with a Dogfish 90 clone

Trying a ph test strip with a porter....pretty useless, lol. I'll be using my LaMotte meter on the next batch.

My material cost for malts, hops, yeast averages out to around $45 per 40 pint batch. Craft brews in the Northeast US run $3-4/pint, so $120-$160 per batch. So if you go purely on that, out of pocket savings can add up fairly quickly. Craft brew prices were somewhat of reason for me to get...

23x5 gal batches for me. I re-started brewing in 2020 after a 10+ year hiatus. Also started partial mash and just ordered all grain setup so all in now.

I sprung for the LaMotte test kit. I needed a ph meter too so I figured it was worth the cost since I will get many tests. My local water report lacks many of the key components. I called to see if I could get full report and they said it would change with different sources and seasons so no way...

Brewed this partial mash on Saturday, mashed the grains at 153, added the roasted malts after conversion, before sparge. https://www.brewersfriend.com/homebrew/recipe/view/1084078/breakfast-stout OG was 1.084. Pitched 2 packs of rehydrated LalBrew BRY97 to 65f wort. Slow start to fermentation...