Ornlu said:

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I have pin locks. Which one clogs less, do you think? I sometimes get hob trub or fruit stuck in the pin-lock poppets.

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Ornlu said:

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I haven't heard about any homebrewers doing decoctions, but I googled it, and came across
https://byo.com/article/decoction-mashing-techniques/

Looks like the science is sketchy at best. But you can if you just want to.

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Ornlu said:

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Apparently my crowd is not your crowd.

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fav13andac1)c said:

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Brewing a dry hopped saison next weekend. Using leftover Citra and Mosaic.

Also have a pumpkin recipe lined up for a September brew and I am looking for input. I was more focused on SRM this time around, and wanted to go for orange/amber as opposed to the dark brown this recipe was last year. But, I want to make sure it has enough biscuit/toasted notes to emphasize a "pie crust" sort of flavor. I'm hoping the ~25% of different toasted malts is enough. Also added some brown sugar.

Any input is greatly appreciated.

OG: 1.067 SRM: 14 30 IBUs

8 lb Pilsner (60.4%)
1.25 lb Carapils (9.4%)
1 lb Biscuit (7.5%)
1 lb Melanoidin (7.5%)
1 lb Victory (7.5%)

1 lb Dark Brown Sugar (boil)

30 IBUs of bittering hops (60 minutes)

1 tbsp pumpkin pie spice at flameout

1056

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lne2011 said:

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Pumpkin beers are weird, a lot of them don't actually have pumpkin in them. They just have all the other spices that go into a pumpkin pie. I've made one before with pumpkin puree in the mash(just to say it had pumpkin) and add allspice, ginger, clove and cinnamon towards the end of the boil.

Whose biscuit malt are you using? I've used Castle Malt's biscuit and Dingemans' biscuit before. I found that Dingemans had more biscuit/toast to it than Castle's. So, which malt house it comes from could make all the difference.

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Quote:

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Batch size: 5 gallons (19 liters)
OG: 1.055
FG: 1.006
IBUs: 33
ABV: 6% (I think this is a typo, should be 6.3% based on other sources and an ABV calculator)


GRAIN BILL:
8.5 lb (3.9 kg) Pilsner malt
1 lb (454 g) Munich malt
1 lb (454 g) wheat malt
4 oz (113 g) Cara-Pils Malt


HOPS:
1 oz (28 g) EKG [5% AA] at 60 minutes
0.5 oz (14 g) each EKG [5% AA] and Saaz [3% AA] at 30 minutes
0.5 oz (14 g) each EKG and Saaz at flameout


YEAST:
1 packet of White Labs WLP565 Belgian Saison

Their Directions:
Mash at a saccharification rest of 145F (63C). Step mash if possible, resting at 121F (50C) and 133F (56C) for 15 minutes respectively before heating to 145F (63C).

Hops charges should include classic noble varieties such as CZ Saaz and UK Golding. I like a large flame-out addition for lots of noble hops flavor.

With WLP 565, fermentation can be tricky. It likes to slow down drastically about 75 percent of the way through. I prefer to start fermentation cool (64F/18C) and free rise into the high 80s Fahrenheit (low 30s Celsius). WLP 565 will ferment down to a SG of 1.006 given enough time. As the beer cools back down, it will continue to ferment, though slowly. Patience is key.

Once terminal gravity is achieved, bottle with 8 g/l dextrose to achieve 44.5 volumes of CO2 for that classic spirited bubble. If you don't wait for the beer to achieve terminal gravity, you'll get over-carbed bottle bombs.

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