DetailsThough it may not taste like it, this 11% ABV kit will get you drunker than a cow-tipping college kid.
Flavors are everything but boozy. Yeasty funk and crisp malt match up perfectly with a zip of hoppiness from French Aramis. Well-balanced, Drunken Farmer is a guaranteed crowd-pleaser.
- Details & Instructions
5.0 / 5.04 ReviewsWOW!One of the best strong ales I have ever had. Everyone loves this beer. I cant seem to make it fast enough!November 25, 2016Purchased
1 year agoThis was the star of the party !!This is great beer! I love the color and the head. Just enough hops to make it interesting. And this stuff will sneak up on you. With a little bit of tinkering on my part, I got a finished product that came out to 16.99abv. It will for sure sneak up on you.November 14, 2016Excellent farmhouse ale!I have brewed this kit three times now. Great every time! Excellent farmhouse ale!February 4, 2018Purchased
4 months ago
- Customer Q&A
Browse 4 questions Browse 4 questions and 20 answersWhat's the grain bill? I want to make sure my mash system will handle it.BEST ANSWER: Hi Pete,
No problem! The grain bill is:
Belgian Pilsner Malt 13 Lbs
Belgian Munich Malt 1.5 Lbs
Rahr White Wheat Malt 1.5 Lbs
Dingemans Cara 20 Malt 0.5 Lbs
Belgian Aromatic Malt 0.25 Lbs
CharlesShould I need to hydrate the yeast for this brew?BEST ANSWER: A good practice I have found when brewing high bac. hydrate the yeast with a yeast nutriant and some of the chilled wort. Let it start to work and grow about 15 mins before putting it to work. Also if you have a second packet of belle saison yeast, it wont hurt a thing and its cheap insurance .Is it better to rehydrate the yeast for this brew(drunken farmer)?BEST ANSWER: I have not made this batch yet. I cannot answer the question based on experience.
My interest in this product was to try brewing a batch where LME or DME was not involved. I do hope to get to it in the next 6 weeks, as chilling the brew bucket in snow seems to make the beer taste better.I am two weeks into fermenting Drunkin Farmer and my fermentation appears stuck. My OG was 1.112 and it’s now about 1.038. Any ideas to take this down to 1.010? I’ve read where folks throw in a high gravity yeast.BEST ANSWER: Not sure about stuck ferments, but I initially used 44g of Danstar Belle Saison and it took mine from 1.093 all the way down to 1.001. Clearly, it's a hardy yeast, and it produced a dank, funky saison. In your shoes, I'd be tempted to drop in a (hydrated) 11g pack. I suspect it'd provide the needed finish.