I just finished a botlle of your Brett c saison, I'd love to try a bottle of this. Save me one and we can trade at one of the next Grand River tastings.

Ok, so I was just getting over a cold when I wrote this, and the beer had just finished fermenting, and I didn't think it was possible/I was embarrassed, but after giving it a week and chilling it down yesterday morning, there is no doubt. This beer is a BUTTER BOMB.

I have been brewing for 5 years, and have never ever had a hint of diacetyl. I use S-04 this one time, and it is overwhleming. Just nasty.

So I threw in a pack of Nottingham yesterday. It already smells better this morning.

Bottled up by Breakfast Porter (Oatmeal & Maple), tasting great even before bottle conditioning. Packs a bit of a punch though at 7%.

I'd like to give it a try. I'll PM you my contact info. Do you have oak barrels, or did you use chips/cubes?

Sounds great! Care to share the recipe? I've been pondering doing a Smoked Porter for a winter brew.. but this sounds awesome!

My Malt bill was
4.5kg Marris Otter
0.5kg Chocolate
1.5 kg Oatmeal Flakes

Pulled 27L of wort, at 42ppg (about 70% eff)

Boil was 70 Min
28g Pride of Ringwood 60min
14g Goldings 30min
750ml Maple Syrup 15min
14g Goldings 10 min
10g Irish Moss 5min

All Hops were pellets, software estimated 29.6 IBU
Ringwood liquid Ale Yeast pitched at 20C on 5.5gallons of 1.056 SG wort, it was an older pack so after a couple days with little activity (should have made a starter) I bumped the temp to 22C. It took off after another 24hours, transferred to Secondary a week later at 1.008, conditioned 30 days at 18C, when I went to bottle it was at 1.004, gave it a 2 point bump for priming.

An ordinary bitter that I helped Jason Stranak brew at Learn To Brew at the Amsterdam last weekend. A quick fermentation and now off to secondary.

Jalepeno Peppercorn Bock

I brewed up another batch of my session strength saison on Remembrance Day. And just finished cleaning up 3 more kegs I acquired earlier this afternoon.

Recipe I'm putting together for next weekend, not sure I'm in entirely done tweaking it, any comments? I'm aiming for a winter pumpkin warmer.

3 kg Canadian 2 Row
2 kg Rye Malt
1 kg Amber Malt
250 g Chocolate Malt
1.3 kg Demara

60g whole Cascade at t60
3 kg pie pumpkin t30
30g whole Cascade at t15
1 tsp each at t10:
Clove
Allspice
Cinnamon
Nutmeg

28L pre-boil
23L post boil

Danstar Nottingham Dry yeast

Anticipated OG 1062
Anticipated OG 1012
Anticipated ABV 6.5%
Anticipated IBU 26.5

@icemachine:

- your expected OG seems low, what efficiency are you targeting?
- that is a lot of demerara, way too much in my opinion. Quite a bit of amber malt too. 1kg of each might even be too much, in fact I would probably only use 500g of each, and replace with more pale malt
- 500g of some sort of crystal malt (medium) will add some sweetness and body, that is most welcome in a pumpkin ale
- I would add the pumpkin to the mash so it will convert the starches. With all that pumpkin and rye malt, better use some rice hulls to avoid a stuck mash.
- I would leave out the late cascade addition, the will clash with the spices.
- I have no idea how the spicing will turn out, adding spices is pretty much a crapshoot.

brewed up 20gal of quad today. might be the last brewday of the season, but we've got another tentative brew in mind if we get another nice saturday...