What’s on the go?

Originally posted by drowland
Citra Pale Ale boiling away at the moment. Just a dash of Amarillo in there as well. Brewing a saison with lemongrass, ginger, and mint on Tuesday.

Originally posted by HornyDevil

Originally posted by drowland
Citra Pale Ale boiling away at the moment. Just a dash of Amarillo in there as well. Brewing a saison with lemongrass, ginger, and mint on Tuesday.

Really interested in mint as an ingredient. What kind did you use? When did you use it? How much did you add?

Originally posted by HornyDevil

Originally posted by drowland
Citra Pale Ale boiling away at the moment. Just a dash of Amarillo in there as well. Brewing a saison with lemongrass, ginger, and mint on Tuesday.

Really interested in mint as an ingredient. What kind did you use? When did you use it? How much did you add?

Peppermint, I believe.

What’s on the go?
About 18 gallons of ESB.
6 gallons of Cream Ale
7 gallons of APA.
3 gallons of Chokecherry Wine
5 gallons of Jadwiga mead clone.
6 gallons of cider

I’ll need help drinking all of this.

Originally posted by drowland

Originally posted by HornyDevil

Originally posted by drowland
Citra Pale Ale boiling away at the moment. Just a dash of Amarillo in there as well. Brewing a saison with lemongrass, ginger, and mint on Tuesday.

Really interested in mint as an ingredient. What kind did you use? When did you use it? How much did you add?

I’ve brewed this beer many times, oddly enough. I buy whole leaf mint fresh from the produce area, usually comes in a plastic bag. I toss all of it in at flameout. Drinkers have had various perceptions of it in the final product.

I need to decide what to brew next... hot as balls here these days, have a pale ale, a saison, and a cider about to get packaged. Ideas?

A lot and not enough.

Originally posted by drowland
I need to decide what to brew next... hot as balls here these days, have a pale ale, a saison, and a cider about to get packaged. Ideas?

Brewed some kind of sour Grisette two days ago. Maltbase was 30% wheat malt, 52% pale ale malt and 18% pilsner (probably should have used only pilsner for the non-wheat part, but used what I had at home). OG was supposed to be 1035, landed at 1032. Just did a short 15 minute boil without hops first, soured with L. plantarum (harvested from probiotic juice shots) at roughly 34-35 degrees Centigrade for 24 h, boiled again for 15 minutes with 15 IBUs of hops. Now fermenting with Belle Saison at about 30C. Hoping it will finish at about 1004. Will dry hop with some Wakatu as well.

Didn’t go 100% smoothly during the brew though. The output hose on my immersion chiller burst just after I had started to cool the wort, so I got nearly burning water on my right forearm and stomach. 2nd degree burns that hurt like hell.