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Just FYI in case you aren't on the mailing list, The Yeast Bay is going to be offering homebrew sized vials for sale this Friday, 2/21/14. They have several Brett blends and a couple of intriguing looking Saison Strains. I know nothing about them. http://www.theyeastbay.com/

I just pitched a stepped up starter from a bottle of Allagash Midnight Brett into a gallon of saison wort (pretty low gravity ~1.030). I have no idea of the proportions of sacc v. brett in the starter, but there were probably ~3ml of compact yeast slurry at pitching. Since it's only a gallon I...

I just drank a very nice bottle of Midnight Brett from Allagash. Their website says it's an all Brett fermentation ale with their "house" Brett strain. I'm curious if anyone has any experience with this strain. I saved the dregs, and would like to do something with them.

I'd like to add a couple of pounds of currants to a few gallons of wort in secondary for a winter saison. I don't want a sour beer (at least not this batch), and I'm not sure of the best practices for adding dried fruit in a sanitary way. The four ways I can think to add it are 1) add it with...

Does anyone know what strain is in Rayon Vert? I would like to pitch some dregs on a gallon of a tripel. I've got a bottle of Orval and three of Rayon Vert. I know that Orval is supposed to be Brett B, some descriptions of Rayon Vert make it seem like it might have Brett C, but I'm not certain.

I asked this earlier on the Ingredients forum, but got no responses. The short question: does one pound of rye malt have enough/any diastatic power for one pound of flaked rye? I'm brewing an extract saison with rye tonight. At the LHBS yesterday they only had one pound of rye malt, which I...

I'm brewing an extract saison with rye tonight. At the LHBS yesterday they only had one pound of rye malt, which I picked up, but they also had a pound of flaked rye that I got. I did not get any base grains. It seems from my subsequent reading that flaked rye needs to be mashed. Does the...

I'm confused when it comes to Brett fermentation and what the best practices are for bottling. I have a Tripel I would like to put into a secondary fermenter with Orval dregs, and I have a vial of WLP670 American Farmhouse Blend I'd like to use in a saison. I'm not sure how I would know when...

I’m trying to understand something about what we are talking about when we talk about pitch rates for yeast. I understand how to calculate a proper pitch rate (both in theory and how to do it), and I understand some of the factors that affect fermentation. Here is my question: when we...

All of my current fermentation vessels are 5+ gallons. I'd like to split a Tripel I will make soon after primary fermentation is complete, bottle half, and repitch Orval dregs into the second half. I'm concerned that my carboys are too big for that, but I'd prefer to avoid buying something...

I'm a very new brewer and I've read quite a bit. I'd like some help in understanding how to calculate fermentables in a wort, and the relation of yeast attentuation to fermentables. I believe I understand the general principle between mashing low and getting a more fermentable wort. How...

Just joined. Two extract brews under my belt (IPA and Kolsch), and I just got back from the Homebrew store where I bought the fixin's for three partial mash recipes: a saison (using WL Saison blend), a Belgian IPA (based on a Raging ***** clone that I will use the saison yeast for), and an...