I converted my house IPA by adding some de-bittered black and a bit of midnight wheat and its a favorite around here. The wheat lends a bit of body to the mouth feel and there is no conflict with the west coast hops, its really quite tasty!
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Super nice guy, too, if you ever get a chance to meet him!Most definitely! Got to meet and talk to him at the Lagunitas Chicago rally last year
Did you break the hot tab between the two sockets on the outlet?Nope, missed that part...DOH! Thanks for the help!
I haven't got that book yet, Bell's postponed the book signing I was planning to get it at. Don't know when it will be rescheduled. Might just have to buy it.Thanks for the suggestion, hadn't thought of that!
John Mallett is the Brewery Operations Manager at Bells, I don't have a way to get directly too him, but try the homebrewing tab on the contact list below, and ask "the General Store Manager" to forward. The Bell's brewery is pretty homebrew friendly, as it all started as a homebrew shop.
What is the yeast? Temp might be important for that particular recipe...being a clone attempt.Your house must smell amazing!
I use wyeast French saison a bit and temp is not super critical in my mind. I generally ferment around 64 and it might get to 70 in my cold house. Might not have as much phenol character as a hotter ferment, but I like it better that way.
I think all good brewers need to control fermentation temps...absolutely critical IMO.
Not to say you have to be fancy...I have a window open in the spare bathroom right now and am fermenting a couple lagers at 52 in there...meanwhile I have a porter going in the hallway where it hovers around 64...the saison is in the bedroom...tolerant wife...
Also, look into temperature strips that you can attach to the outside of your vessel which give a pretty accurate reading of fermentation temps.