re: Homebrewing: In-Process Thread

quote:

---

What are some ingredients that you find yourself using a lot of for your recipes?

MALT

---

I use 2-row as the base in all of my brews but have really liked the way Belgian Munich has worked in my 100% brett ales. I may go 50/50 Belgian Munich and 2-row in the next batch.

I use lots of oats, probably more than anyone else on this board. I'm also a fan of the de-bittered malts.

HOPS

Whatever is on sale? I love Citra in my sours and was really impressed with Nelson Sauvin. I'm also a big fan of Chinook, that is why there is a pound of them coming to my house at some point via the mail and a pound of Citra. I got a pound of Cascade hops on sale for $6.99 and those are in the garage in a glass jar ageing and I use those for my sour brews.

Yeast

I use a house blend that contains Jester King yeast blend, Saison DuPont yeast (supposedly two separate strains in the dregs), Crooked Stave saison yeast, and whatever has fallen into the bucket during open fermentation. I have a Brett strain that I harvested from a bottle of Crooked Stave Hop Savant. Then my spontaneous fermentation barrel is 100% local yeast harvested in the backyard by a coolship.

Souring Bacteria

Who knows, whatever is in my sour barrels. I've also used 2-row to harvest lacto to sour worts.