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I brewed 10 gallons of saison, split the wort into two clean and sanitized carboys, and fermented one with white labs saison III and the other with Gigayeast saison #1. Both fermented in the low 70s to completion, around 1.006 for one and 1.007 for the other. Both were bottled in October and...

I think the relationship is not as far fetched as the replies here suggest. After all, yeast is a fungus and a lot of wild/sour/funky beers have musty, earthy, and savory flavors in common with the edible mushrooms. The audience here is mostly American though, and we inherited a culture of...

Does anyone have experience with WLP brett c in a beer with lactose? According to some papers published in the 80s and 90s, brett c is supposedly incapable of lactose fermentation, but some anecdotes about the white labs variant would be reassuring. Edit: more reading made it less clear -...

I agree that Tart of Darkness was sort of one dimensional and not very dark tasting. I'd reduce the IBUs simply from a flavor standpoint, but otherwise the recipe looks good to me. Assuming you are pitching a mixed culture including brett and pedio, I would recommend taking some steps to limit...

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We have done several batches on grapes that turned out great. We used about 2 lbs/gallon for 3 months before bottling. I thought the tannins were complementary. Sent from my iPhone using Home Brew

After a few weeks in the bottle, this turned out quite nice. Fruity hops backed with a mild peppery flavor, dry but with nice mouthfeel. Still seems pretty reserved compared to the saison yeasts I've used from Wyeast and White Labs, but very pleasant. Also surprisingly flocculant: almost crystal...

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I primed the brett half the same as the clean half, to about 2.7 vol, without accounting for any further attenuation. I bottled these in sturdy 500 ml bottles though, so I'm not concerned. I mashed at 152F. Fermentation temperatures were right about the middle of the suggested range, so it...

Bottled this yesterday. Final gravity was 1.002. The hydrometer sample was delicious, fruity and bright. Tastes a bit thin, but we'll see what it's like carbonated. At 68-74F in my fermentation, the yeast is very reserved, with the typical phenolics being barely noticeable. It is enjoyable with...

According to their website, saison #1 is from a French brewery, but no clue as to whether it is the same as Wyeast 3711 (supposedly from Brasserie Thiriez) or something else. I pitched at 68 and let it rise to 74 over 4 days. Haven't taken a sample yet. Sent from my iPhone using Home Brew

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Anyone have experience with this yeast? I haven't been able to find much information. Going to use it this weekend in a fairly simple saison with rye and fruity hops 72% Belgian pils 11% Rye malt 11% Torrified wheat 6% Acidulated malt 1.049 target, 35 IBU with mosaic and Nelson Sauvin late...

you are taking steps to have lacto-produced acidity without leaving live bacteria, but then plan to pitch a mixed culture that will include brett, lacto, and pedio? Or do you mean that you will pitch a brett isolate from cuvée rene? Sent from my iPhone using Home Brew

Our standard hoppy beer, done the time with trois. 76% Vienna 16% flaked oats 4% golden naked oats 4% acidulated malt Hopped with Columbus, Apollo, Mosaic, Nelson Sauvin, and Galaxy; mostly hop stand and dry hop OG: 1.060 FG: 1.006 Sample at bottling had a light tartness, which seems to...

Recently did our regular hoppy beer grist with columbus, apollo, mosaic, and nelson, using trois. Very unique smell and unusual fermentation. We used a 2L starter, which resulted in a very vigorous fermentation for ~36 hours. It then starting dropping clear and ceased airlock activity for about...

Also look for stuff from Panil in Torrechiara. Their Barrique is a Flanders red style like rodenbach, and much more interesting to my taste.

Well, first time using BIAB to save time on a double brew day resulted in a hugely inefficient batch. Ended with something like a tafelbier, 1.022 to 1.004 with 3711. Dry and lemony, and suitable for drinking by the liter. Smaller than intended, but very pleasant for the last few weeks of warm...

Thanks for the suggestions. I considered Wyeast 3068, but would like to avoid the banana esters. I may go with a saison yeast after all. Glad to know I wasn't totally off base with the mostly barley-less grist. I've done batches with large percentages of oats, buckwheat, and other 'gummy' grains...

Thanks for the advice. I guess wit is mislabeling, but I'm shooting for a spicy, low alcohol, wheat heavy ale. I do plan on using rice hulls, and possibly BIAB to avoid the stuck sparge. I thought the fruity and spicy flavor of rye would work well with the yeast and other additions. I may...