Need ideas for fermenting some wort.

Belgian Ardennes. because it makes everything better.
seriously.
Cheers.

 

Black saison with 3711, and dry hop it. That's about as crazy an idea that I can come up with in ten seconds that remains feasible.

 

Belgian Ardennes is so out of the picture for an Imperial Stout it probably will work (I've never had a bad beer made with it). Anybody can clone a Stout, but use the 3522 and soak some Grains of Paradise in it and carb it to 'bout 3.??? . . . when people drink it they won't know if they should wind their watch or scratch their ass . . .

 

I use that way too often. and don't plan to stop.
only problem is people prefer a simple answer to the question "what is it?" well...

I like grains of paradise too. just doesn't belong but it might go.

 

a condition exacerbated for those of us who don't wear a watch.

 

Needs more brett...

 

Currently I'm not doing sours or bretts because of space issues in my fermentation freezers (mainly due to extended time needed for sours or bretts). But it does sound tasty.

 

I have done what was essentially a stout fermentables bill with 3711, and it came out really nice, which was why I suggested it. Dry hopping would just make it definitely different.

 

Oh, and I definitely suggest willamette for this brew.

 

Add red rooibos tea and dry hop with bullion or marynka, ferment w something clean

Or add some caramelized blood orange juice and ferment w 1388

I love ardennes but it always tastes off in dark worts

 

the second runnings had IBUs? So they already boiled it and added hops?

It might be fun to boil it for 3-4 hours and pitch a similar yeast to the one they used and bring them an imperial stout

 

Infuse it with some tart cherries. Cherry stouts are seldom seen but frequently and affectionately talked about. If you use enough cherries then you'll also have a sour (well, kind of).

 

Supplement that wort with some lactose, cocoa nibs, vanilla and bourbon. Ferment with S-04 (yes, this yeast can suck at times but it does make great dark beers). Sounds like you will need to throw in some hops too.

I've made some bretted porters that turned out well but it was more of an 'iron brewer' challenge rather than trying to make the best possible beer from the wort.