Schumed

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__________________
"To alcohol! The cause of... and solution to... all of life's problems,"

edroberts

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It is indeed.
http://kcbeerblog.blogspot.com/2012/05/boulevard-saison-brett-interview.html?m=1

40watt

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That was a fun interview. Brett at bottling is not somethingI wwould have the balls to do at home, but they seem to have a good system for it. Explains why SB is so mild in terms of Brett, though it is certainly working under high alcohol conditions.

dwarven_stout

Recipes 

Brett doesn't really care about alcohol. It's pretty much the honey badger of yeasts.

Oh, and to whoever was talking about brett primarys- you get a *very* different beer doing it that way. Most people add brett in secondary or at bottling.

__________________
"I can't believe how many people think Air Lock is pronounced Hydrometer." -BigKahuna
"If you gave me a beer with placenta in it without telling me I would kick you in the nuts." -ODaniel
"We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter. We just wantz to be druck, u know?" -Yooper

Schumed

Recipes 

Just an update....this recipe came out really well and has been a big hit at home....took to the brew club meeting and they all liked it.....We all agree my recipe is a little sweeter than the originally but most preferred mine.....I think there needs to be a little more hops for bittering at 60....like .5 oz of Magnum....next time going to do a 10 gallon batch and try some of the other Belgian yeast strains to see how that affects the flavor profile


My recipe is solid if you want a nice refreshing beer with great Amarillo aroma

__________________
"To alcohol! The cause of... and solution to... all of life's problems,"

wskee

Recipes 

Nice Schumed! Thanks for sharing the info. I just brewed my first attempt at this one. This is what I came up with based on everyone's suggestions and I went the original suggestion of more wheat for the first try.

5.5gal batch

11lb Pale belg 2 row
3lb Flaked Corn
1.4 Wheat
(1.5 oz of carafa II for color) as a previous poster suggested

.20 oz magnum @60 I was tempted to bump this up but stuck to 6.9 ibu
.25 oz simcoe @45
3.5 oz amarillo @5min

Mashed @ 152º for 60 mins

I used the 3724 belgian saison yeast since the LBS did not have 3726.

My preboil gravity was 1.054 and I missed my OG by quite a bit for some reason, 1.065. The mill at the LBS was jamming up and I had forgotten to dump my wheat malt in. After it was unjammed and an employee adjusted it, I ran it through and it did not mill it well at all so I ran it back through but who knows if that affected it. They were closing and I wanted to get out of there so I went with it. I am looking forward to buying my own mill soon...

I was planning on a small dry hop of amarillo as well. I will post how this came out.

mpride1911

Recipes 

I just finished off my first 5 gal keg of it a few days ago. The family, the lady friend and my soldiers liked it. It was my first all grain so there was a lot of errors made in the making but it was still good. I did notice that it was a lot mellower after a little over a month in the keg.

Straight6TT

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Brewing this right now!

F250

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Has anyone tried the Danstar Belle Saison yeast on this?

Rick

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Primary - Big Pale Citra Ale (AG)(1.063)
Secondary - Bitter (AG)
Bottled - Best Bitter, Bitter, SNPA clone
On deck - Tank #7 clone.

ericl

Recipes 

What is the time and temps for wort and sparge?