[brewinhard]

Classic American Blonde Ale for Memorial Day planned. Half will be straight up for the troops while the other half gets apricot puree for my wife. Going to use a wee bit of citra hops and english yeast to kick up the fruitiness a tad.

[riceral]

rye saison using Yeast Bay Wallonian Farmhouse yeast.

[brewinhard]

rye saison using Yeast Bay Wallonian Farmhouse yeast.

Have you brewed with this strain before?  If so, how is it?

[riceral]

rye saison using Yeast Bay Wallonian Farmhouse yeast.

Have you brewed with this strain before?  If so, how is it?

This will be the first time using this strain.

I have heard some good things about it and intrigued by the description on the website:
        "Isolated from a unique farmhouse-style ale that hails from the Walloon region of Belgium, this yeast is one
        of the funkiest "clean" yeast we have in our stable. It imparts a slight earthy funk and tart character to the
        beer, and is a very mild producer of some slightly spicy and mildly smokey flavor compounds."

Not so sure about the mildly smokey flavor, but the other descriptors sound nice, and I think the earthy funk and tart will play well in a saison.

Then recently I read this: http://www.alesoftheriverwards.com/2014/04/the-yeast-bay-wallonian-farmhouse-strain.html  and decided I would have to try it and see for myself.

No matter what, it will be beer.

[HoosierBrew]

rye saison using Yeast Bay Wallonian Farmhouse yeast.

Have you brewed with this strain before?  If so, how is it?

This will be the first time using this strain.

I have heard some good things about it and intrigued by the description on the website:
        "Isolated from a unique farmhouse-style ale that hails from the Walloon region of Belgium, this yeast is one
        of the funkiest "clean" yeast we have in our stable. It imparts a slight earthy funk and tart character to the
        beer, and is a very mild producer of some slightly spicy and mildly smokey flavor compounds."

Not so sure about the mildly smokey flavor, but the other descriptors sound nice, and I think the earthy funk and tart will play well in a saison.

Then recently I read this: http://www.alesoftheriverwards.com/2014/04/the-yeast-bay-wallonian-farmhouse-strain.html  and decided I would have to try it and see for myself.

No matter what, it will be beer.

Sounds pretty good to me. I'd like to try it.

[brewinhard]

Yeah.  Lots of new strains from different yeast companies to try out.  I feel so behind the 8 ball with these. There are just some classic strains that I simply can't give up (I am looking at you WY 2565, WY 3724, and WL833).

[HoosierBrew]

There are just some classic strains that I simply can't give up (I am looking at you WY 2565, WY 3724, and WL833).

Love all three !

[erockrph]

Just realized yesterday that I'd have the house to myself before work, so I'm finally going to get to try out my homemade crystal malt (made from Golden Promise) in an impromptu APA recipe:

1.054 OG
73% Golden Promise
18% Vienna
9% Homemade "CaraPromise 50L"
40 IBU Magnum at 60 min
120F Whirlpool for however long I can fit in before work (30-60 minutes):
1 oz Caliente
2/3 oz Lemon Drop
US-05

Just started the boil. The wort looked a bit darker than expected coming out of the mash tun (although that's never the best indicator of final color), so I'm thinking I may have underestimated the color on the homemade crystal a bit. It may be closer to the 60-80L range. Still should be tasty, regardless.

[HoosierBrew]

Just realized yesterday that I'd have the house to myself before work, so I'm finally going to get to try out my homemade crystal malt (made from Golden Promise) in an impromptu APA recipe:

1.054 OG
73% Golden Promise
18% Vienna
9% Homemade "CaraPromise 50L"
40 IBU Magnum at 60 min
120F Whirlpool for however long I can fit in before work (30-60 minutes):
1 oz Caliente
2/3 oz Lemon Drop
US-05

Just started the boil. The wort looked a bit darker than expected coming out of the mash tun (although that's never the best indicator of final color), so I'm thinking I may have underestimated the color on the homemade crystal a bit. It may be closer to the 60-80L range. Still should be tasty, regardless.

That's pretty cool. I'm curious to see how the flavor and color come out.

[JJeffers09]

isn't crystal malts made with "green" malt...

[brewinhard]

"CaraPromise 50L"

Ha!  Love the name.  Is that trademarked?  It sounds delicious.

[erockrph]

isn't crystal malts made with "green" malt...

Maltsters start with green malt, but you can DIY with any base malt that will self-convert. Basic Brewing has done an audio and a video podcast on it recently, and that's where I got the idea/recipe from:

https://www.youtube.com/watch?v=oYJMHRUIPx8

[klickitat jim]

Just FYI my "summer pils" was 90% best pils, 10% carahell, mashed 150 for 90, and wy2352 got it down to 1.005 from 1.048. So don't fear the carahell leaving your beer too sweat

[Erik_Mog]

Tomorrow will be Brewday #2.  I will be attempting a Blood Orange Hefeweizen (my own recipe I came up with in BeerSmith.)  I had the guys at Atlantic Brew Supply/Raleigh Brewing Co. look over the recipe when I went to get the ingredients, and they said it looked good and should turn out fine baring any major malfunctions like I had with my first beer.  I think I have a good plan to avoid them this time, so hoping for a better batch.

[tommymorris]

Just brewed my first ever Helles.

1049 OG, 3 gallon batch
100% Weyermann Pils
17 IBU Liberty @ 60
WLP838
Water: 55ppm Ca from CaCL
1.25 ml Lactic 88% to mash

2 problems:
1. RO water from Glacier measured 87ppm! I used it anyway.

2. Ph measured 5.65 (Brunwater predicted 5.33)! I have a brand new Thermoworks 8689. Could be user error. But, I did calibrate right before measuring so I don't think so.

I may have to read through Jim's post on adjusting Ph after fermentation.