#1
Posted 09 April 2013 - 09:14 AM
#2
Posted 09 April 2013 - 09:16 AM
#3
Posted 09 April 2013 - 09:22 AM
Edited by johnpreuss, 09 April 2013 - 09:23 AM.
#4
Posted 09 April 2013 - 09:24 AM
#5
Posted 09 April 2013 - 09:26 AM
#6
Posted 09 April 2013 - 09:27 AM
Yes, this.I am thinking Belgian and pale with some twist, maybe some fancy raw sugars?
#7
Posted 09 April 2013 - 09:30 AM
Brett .. can we have some brett? Please!I am thinking Belgian and pale with some twist, maybe some fancy raw sugars?
#8
Posted 09 April 2013 - 09:33 AM
that's a possibiltyBrett .. can we have some brett? Please!
#9
Posted 09 April 2013 - 09:35 AM
I can accept that ..that's a possibilty
#10
Posted 09 April 2013 - 09:41 AM
#11
Posted 09 April 2013 - 09:41 AM
Saisons are always good. Brewing mine up this week.Thinking saison. Who's with me?
#12
Posted 09 April 2013 - 09:43 AM
As long as it is not a traditional basic one I am game. I want something unique.Thinking saison. Who's with me?
#13
Posted 09 April 2013 - 09:44 AM
#14
Posted 09 April 2013 - 09:46 AM
Rye saison. Rye instead of wheat, some kind of interesting sugar like jaggery or turbinado, dry hopped with Santiam (or some kind of spicy hops) and (optionally) fermented with Brett.As long as it is not a traditional basic one I am game. I want something unique.
#15
Posted 09 April 2013 - 09:52 AM
I have 1 lb of Jaggery and 2 lbs of Gur available, no rye on hand at the moment bu that is easily rectifiedRye saison. Rye instead of wheat, some kind of interesting sugar like jaggery or turbinado, dry hopped with Santiam (or some kind of spicy hops) and (optionally) fermented with Brett.
#16
Posted 09 April 2013 - 09:54 AM
Which one is made from palms? That's the one I'm going for.I have 1 lb of Jaggery and 2 lbs of Gur available, no rye on hand at the moment bu that is easily rectified
#17
Posted 09 April 2013 - 09:57 AM
the Gur is according to the labelingWhich one is made from palms? That's the one I'm going for.
#18
Posted 09 April 2013 - 09:58 AM
Edited by armagh, 09 April 2013 - 09:59 AM.
#19
Posted 09 April 2013 - 10:02 AM
Rye is cool. I have not used Jaggery, gar or Santiam and with that said, I am ready to rectify that situation.Rye saison. Rye instead of wheat, some kind of interesting sugar like jaggery or turbinado, dry hopped with Santiam (or some kind of spicy hops) and (optionally) fermented with Brett.
#20
Posted 09 April 2013 - 10:03 AM
these always seem to end up with a red colored rye IPAYou guys aren't fooling me, you'll end up doing another IPA. That said, a Saison using malted spelt, modestly hopped, employing a highly attentuative yeast, I could go for that.ETA: www.candisyrup.com
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