[Brewmeisters]

With the holidays over; the snow has settled melted, its time to kick the dust off the pot and start stirring again.
3 brews, 2 days. Maybe 1 day.
1. Sweet Mead in the big boy (6.5g)
2. Imperial Blonde Stout
3. Belgian Saison


I received a 1 gallon kit, so I figured we could utilize that for trial recipes. Beers that we're not sure we would like.
My brew partner doesn't care for IPAs, I think that I might be able to convert him. The kit is an all grain American Pale Ale, so we are going to learn the All Grain conversion process one small batch at a time.


Anyone have a Patty's Day brew planned or going yet?

[klickitat jim]

Imperial Blonde Stout!!!! I love it!!! How's that one go?

Paddy's day... hoping to tap an English Stout that's carbing up now. Nothing says hoy faloy n turallu like English stout, lol

[Brewmeisters]

Sorry, Imperial Blonde Ale. Got a good discount on it and labelpeelers.com

[klickitat jim]

Oh bummer. I was hoping you'd make some heads spin, lol.

[Robert]

Imperial Blonde Stout!!!! I love it!!! How's that one go?

Paddy's day... hoping to tap an English Stout that's carbing up now. Nothing says hoy faloy n turallu like English stout, lol

I've heard of blonde stouts using loads of biscuit to see how much roasty-toasty you can get while the color's still light.  Its back asswards from what I've had fun with, using midnight wheat to make beer dark WITHOUT the taste.

[klickitat jim]

Fun

[Robert]

^^^^
Yeah just think, it could taste like Guinness but you could still dye it green.  A trans-Atlantic St Paddy's brew.

[klickitat jim]

OP,
May I make a suggestion? Well, backing up... have your kits included steeping grains? Or partial mash grains? My suggestion is to learn a little about water, mainly mash pH, before going all grain. A lot of people dive in to all grain and it's not till several batches in that they discover the importance of pH. Dealing with pH is something you can start doing sooner rather than later, then you'll avoid the frustration.

[Brewmeisters]

Haven't done a partial mash, that what the Belgian is.
That's an interesting point you bring up, I'll talk to Tyler about that.

[russell]

here is the deal, what I plan to do. this is an all grain, BIAB type of thing. Steep the flaked Rye at 95 F (15 minutes )on the stove. then bump it up to 122 F (10 minutes)or so to make it so it isn't sticky. Get my Electric BIAB (RIMs) system up to 122 F and put the Steeped flaked Rye in with the rest of the grains. after about 20 minutes bump the whole thing up to 148 for 40 minutes. Bump up to 168 for 10 minutes Pull the grains, put into another pot lets drip to collect  more wort. maybe even squeze a bit. Put collected wort into the rest of the wort. Boil...Cool and put into my 3 gallon fermenter.
   This whole process is so i dont sticky wort on my electric heater element and burn it and the wort again.