- Posts 11
Last Activity:06-06-2012 8:48 AM
Posted in thread: What holiday-esque beers can I make with Wyeast 3711? on 11-04-2011 at 03:58 PM
Google "saison for every season". It is a great article written by Drew Beechum. Also, Michael
Tonsmeire wrote a great article in BYO this past summer (Jul/Aug),titled the Cult of American
Posted in thread: What would you ask Eric Salazar (New Belgium Sours)? on 09-03-2011 at 05:17 AM
Hi guys, I know this thread has been quiet for some time but my question is related enough to
post here.Like Tannnick I live in N.CO and am fortunate to have a good childhood friend that
works at NBB ...
Posted in thread: Oak-aged Pecan Porter on 08-09-2011 at 04:17 PM
I believe you!! This will be my next brew, I have waited long enough. Can you tell me anything
else about it, like is there anything you'd do differently? I don't have barrels yet so I'll be
Posted in thread: Wyeast 3711 French Saison on 07-08-2011 at 05:26 PM
all yeast need to be made into a starter above a certain gravity/size of a batch. Making a
starter is easy and makes a big difference in the quality of the beer.Thanks Jboggeye - Being a
noob, can you...
Posted in thread: More Lacto Questions on 07-08-2011 at 05:23 PM
Hi Guys - I did a BW 3 weeks ago using the WL 630 Berliner Weisse blend. It was an old vial so
I used a starter and aerated the starter like crazy...oops. I had pretty good fermentation and
Posted in thread: Wyeast 3711 French Saison on 07-08-2011 at 05:05 PM
Does 3711 need to be made into a starter or just the smack pack?
Posted in thread: Wyeast 3711 French Saison on 07-07-2011 at 05:46 PM
Wow, thanks so much for the replies guys and especially to Simcoe4Life for taking the time to
give us all some ideas for the future. I was planning on fermenting the 3711 at about 74
degrees, I have a...
Posted in thread: Wyeast 3711 French Saison on 07-05-2011 at 09:47 PM
I am brewing my first Saison this week using 3711. The brew store talked me into this recipe
and said I could do a secondary on fruit, I have never done either. I am thinking about
splitting the batch...
Posted in thread: Windsor, Cooper's, or Munton's yeast? on 06-23-2011 at 10:34 PM
Did a Kolsch extract recipe but substituted Danstar Windsor for a traditional Kolsch yeast. It
fermented rapidly and was done in about 2 days. Do you guys have any recommendations as to 1)
how long I ...
Posted in thread: WLP 630 Limited Release Berliner Weisse on 06-21-2011 at 04:16 PM
Hi Guys - I am hoping to revive this thread as I am a NOOB and using the White Labs WLP 630. I
purchased the White Labs BW vial but it was out of date. The guy at the brew shop told me to do
a 1qt sta...