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Hi, sorry if this topic has already been hashed out. I am curious if there is a recipe for Unibroue Raftman? If anyone has one, I would appreciate hearing it. Thanks, T.

Just my two cents on removing labels... I tried various ways to remove labels and found there were some that just would not come off. Finally I tried soaking my bottles in brewvint brewery cleaner overnight and every label and piece of adhesive came off easily.

Thanks BigRob! I appreciate your help. I feel better about letting it clean up in the carboy now!

Hello, I started a "New Belgium Saison Belgian Style Farmhouse Ale" 12 days ago. I measured OG at 1.064. It had a vigorous fermentation for a few days and now airlock activity has slowed. I measured it last night and it was 1.010. Per recommendations for this style (white labs Saison 565)...

Above is the link.

I used White Labs Belgian Saison Ale 565 on this one.

Thanks for the replies. I started the Saison and it is rolling. I don't have temp control yet, but I am going to use a small heater in my brew closet and see what I can do. It cranks up to 85, so I will be gradually ramping up temperatures through the fermentation. Thanks again for your replies.

Hello, I wanted to post a little video I made today of my fermenting Saison Farmhouse Ale. Since last night the wort is just roiling inside the fermenter. I thought some of you who are new or have never used such an aggressive yeast might enjoy seeing that. Sadly, it looks like I can't post...

Thanks for the comments. After about 4.5 weeks in the bottle, I tried another of these Hefe's tonight and it was great! The mantra that so many experienced brewers here have advocated, "Give it time to clean up", has really been spot on. I had a pyramid haywire hefe after drinking my beer and...

Hello all, I am a new brewer with just two brews under my belt. My buddy and I both enjoy farmhouse saisons. I am contemplating brewing a mini mash New Belgium farmhouse saison Belgian. I have read some posts about this variety of yeast performing better in the 70 to 75 degree range than in...

Hello: I have brewed a grand total of two batches. My first was a Hefeweizen. I followed the instructions and ended up only doing 7 days primary and 7 days secondary. After reading this forum for a couple of weeks I now know the secondary was probably unnecessary and the beer could have used...

I recently started a Belgian White Ale. The recipe included orange peel, cracked corriander and 1 oz of hops, along with the steeping grains and extract. When I transferred the wort to the fermenter, there was a great deal of fine particles in the wort. Shortly after I pitched the yeast, the...