Last Activity:08-31-2015 2:47 PM
Age:29 years old
Likes Given: 20
30 Likes on 25 Posts
Posted in thread: ISO wyeast 3726 on 08-27-2015 at 01:13 AM
So I've been playing with this yeast for almost a year. It seems like gravity is the key to
pulling out those funky saison esters. If you do try this yeast out brew at or above 1.060. If
you want to b...
Posted in thread: Bru Gear on 08-26-2015 at 02:52 PM
Really nice work there on the setup, very clean looking.As a Bru Gear owner I've been following
this post with great interest and agree with the lack of support, I met Phil in Phoenix and he
was a sup...
Posted in thread: Anyone used RVA-263 (Fantome strain) yeast yet? on 07-09-2015 at 10:25 PM
If memory serves me, the Wyeast Biere de Garde strain is supposed to be the primary Fantome
strain too. Who knows what else goes in the beer, but it's definitely not a single species in
there when it'...
Posted in thread: Anyone used RVA-263 (Fantome strain) yeast yet? on 07-09-2015 at 05:20 PM
So my simple saison with the fantome strain turned out well, but not nearly as much character
as fantom beers are known for. I dont doubt this is their strain, but I dont think its their
only strain t...
Posted in thread: Anyone used RVA-263 (Fantome strain) yeast yet? on 07-09-2015 at 02:54 PM
Just got a vial of this in with the orchard brett. I'll try to remember to post my findings
when it's done.
Posted in thread: Tart and Funky Saison on 07-06-2015 at 02:44 PM
I should update this thread as to my process as well. I have a mixed culture that I have been
using to ferment my Saison. 3726 is the base with HF dregs and some Jester King dregs. I'm
Posted in thread: Mosaic Saison on 07-02-2015 at 12:12 PM
I'm taking a shot at a mosaic saison soon. Thinking something simple along these lines:70% 2
Row15% Rye10% Munich5% Toasted oatsMosaic @ 60, 15, 0 to 28 IBU3711 --> 1.046 (~5.5% abv)I
don't want it ge...
Posted in thread: Tart and Funky Saison on 07-02-2015 at 04:42 AM
Sounds good to me. I've been mashing higher with my brett beers to give them more to chew on. I
typically pitch Sacc, Brett, and LAB together then leave it in the primary for 4-6 months then
dry hop. ...
Posted in thread: Why does it seem like 565/3724 stall out often? on 07-01-2015 at 04:41 PM
I think a very large reason for it stalling is that it isn't used by the brewery as a solitary
strain. It probably contributes the most flavors and aromas early and they other yeasts in
their blend fi...
Posted in thread: ECY on love2brew.com right now! on 07-01-2015 at 12:59 PM
Sorry to bump and probably get some hopes up. It's been a while for anything to pop up. Is it
due to the warmer weather or less deliveries?