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Haha you shouldn't be surprised, that sounds exactly like how a saison should taste. Banana/Bubblegum usually comes from hefeweizen and witbier yeasts. The lemon is definitely coming from the hops.

Just did three 10% SMaSH IPA's a month or two ago all using US-05. All three fermented down to 1.008-1.010 in 3-5 days at 70F. One of them fermented so quickly that I was worried fermentation hadn't started. Took a gravity reading and it was already done! Left them in the fermenter for 7 days...

Bad brew day today making a hefe. Started out adding strike water to the grains which ended up about 6 degrees below my mash temp. Not a big deal, just added some hotter water and got it up to 152F. While I was mashing, I was attempting to boil some water in my brew kettle for cleaning...

I agree with the 120. I haven't had WWS in almost 10 years. I hear it get's really good after a few years of cellaring, but I can't speak from experience. DFH did say they were putting WWS on hiatus this year to make room for a few new yearlong offerings.

I just tasted my MO/Columbus SMaSH posted above last night for the first time and didn't get any onion/garlic either. Just delicious "C" hop citrus.

I guess the main reason why I don't is because BIAB isn't easy. I did a few BIAB batches when I first moved to all grain, and I could not keep the mash temperature close to the target for the life of me. I hated sitting there fiddling with the stove every couple of minutes for the hour mash...

All of the IPA's from Green Flash. Their IPA's just come off as too sweet and malt forward to me. Did not like them at all.

Without a doubt, this:

Yeah I'm not completely writing it off just yet. I have a feeling that being on the east coast, it's very difficult to find it when it's really fresh. I will try it again, and I'll try it with an IPA that I know I really like so I can calibrate my palate next time. Another disappointment...

The next imperial stout I brew will be called "Metric Stout" :cool:

I'd like to know where you're getting Stone brews for $4-$5 a 22oz. Here they're $8-$12.

I also agree that it might not be Citra. To me, Citra is a very "dank" tropical fruit aroma and flavor which reminds me a lot of Founder's Double Trouble. I didn't get any "dank-ness" from Heady. From what I remember of Heady, the aroma was very similar to the aroma of opening up a vacuum pack...

+1:mug:

Heck yeah saison! Do a lot a bit of pale malt (85-90%), liiiitle bit of wheat (5-8%) and a liiiitle bit of c60 or aromatic (5-8%), some noble hops, and some 3711, and then :mug:. Maybe throw in some orange peel and coriander if you're into that sort of thing!

beersmith

SS - It's this kettle. There are better ones out there but 1) they are A LOT more expensive, and 2) this one has been through 6 batches so far on my electric coil stove and is a champ. Looks like the closest Ocean State to you is Waterbury.

You live in CT...Ocean State Job Lot has 20qt kettles for like $15 that could get you another gal in the boil. I've been using one and it's great.

At what temperature was the reading taken? Sounds like it might have been pretty hot to be that low.

Coming to you live from the kitchen where I'm brewing up a SMaSH Simcoe DIPA with Maris Otter as I type. 9.4% ABV and 152 calc IBUs :drunk::mug::rockin:

Maris Otter