I like to use a kolsch strain as a yeast in my american wheat beers.
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Brewing a second go at a Nelson Sauvin Saison today. This time with WLP 565 instead of WY3724... I gotta get this one done a bit quicker than 4-5 weeks. It's for another homebrewers bachelorette party the first weekend in August. First rendition of this Saison kicked the keg in 14 days.
I'm a big fan of Columbus or Chinook for bittering IPA.
I completely agree.
Chinook, Columbus, Simcoe, Cascade, Centennial, Amarillo are my go to hops for IPA's.
A couple of things:
Flaked oats can just be added to the mash with everything else.
I agree with Denny on using 1 whole vanilla bean, especially with that much going on in the beer and the other ingredients. It will round out the roastiness of the other ingredients.
Coffee per Kyle's suggestion would be a good idea. Dry bean or toddy to the keg.
Not sure why you need that many hops for a 60 minute addition. Just choose 1 clean high AA% hop to get your desired bitterness. +/1 a 20-30 minute addition.
1lb of cacao nibs!!! That is a lot, especially for 2 weeks! 4oz. should be plenty. I wouldn't go over 8oz.
Also, maybe a blend of dried peppers for a more complex flavor profile, i.e. ancho, guarijillo, chipotle, etc?
Also, I would make the keg your secondary. Sample when you get the desired profile flavor of each ingredient and then pull it when your satisfied at the flavor level. Just putting an arbitrary number on the duration of each ingredient leaves too much to chance and dumb luck. Or, as others have suggested make a tincture of the ingredients and add to flavoring in the bottling bucket or keg.
Nice! Thanks for the info! I based the 2 weeks on the same Imperial stout I mentioned above where we used a half pound and didn't get enough of the flavor we were looking for. I'm looking for big bold flavors because I'd like to age or it for a year after bottling before cracking into it to let the flavors blend and mellow together
I think S-05 has a faint peach aroma for a clean strain.
What are you using for yeast?
3787 for the primary. Once it poops out I'll rack onto a fresh yeast cake for each sugar addition. I have an essentially infinite supply of 1056, so probably that for the most part.