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I'm going to jump in on this thread and say that I brewed an APA using Brulosphy's hop schedule with just Loral, and Yooper's base recipe for an IPA. This is bubbling away right now, but I will follow up with pictures and tasting notes if anyone is interested. The airlock smalls great!

My guess is that you didn't have the exacter parameters for my system. I partial mash with a 4 gallon boil, and top off to 5.25 in the fermentor. Here's a screen cap of what my recipe in brewer's friend looks like:

Just a heads up to everyone who's still following this thread. I used the info from some posts here and did something a bit on my own, and it came out FANTASTIC! One of the easiest beers to make, and one of my biggest hits yet. I partial mash, so you can scale up for AG by subbing my Pilsen DME...

Would a 1/3 ratio of all 3 still be heavily Nelson dominated? Is that a bad thing?

Hey all - I tried a buddy's NZ Hop session Pale Ale, and wanted to substitute Rakau and Kohatu with Pacifica and Nelson Sauvin. However, everything I've read tells me that the Nelson is extremely potent, and should be blended with other equally as potent hop varieties (such as Citra, and...

Looks fantastic! Did you use wyeast 1968?

Ok man, that's good info. I was just indicating what your quoted article was saying. I read it.

The post you referenced is about omega yeast labs (OYL)'s brett blend, not whitelabs' (WLP) brett blend.

Gotcha - so for this specific recipe...it looks like he's just using bugs (WLP644 Brett Trois). Does that mean I should ferment primarily in the "sour" bucket? with no need for a secondary?

Sorry, typo. I was wondering what the "benefit" would be of fermenting those two separately, versus just throwing both in to the secondary after the beer has fermented out. I'm in the process of buying new equipment for sours, but there seems to be so many ways to "sour" a beer, I'm having...

Sour noob here, whats the benefit of splitting up the batch for primary ferm between the two bacteria cultures? I've been wanting to get in to sours lately and don't really know where to start. Thanks!

Nice pics slsbrewing. How did they compare with aroma, taste, mouthfeel (if you want to get all fancy)?

Gee thanks...I was trying to be productive at work, but now I'm reading that monster thread! :D

Which recipe are you going off of?

Just saying thanks again to OP for posting this recipe! I tried this yesterday for the first time, and I am blown away! Perfectly balanced Saison with a great amount Rye spiciness and "Saison" funk. Love it. For any other partial mashers out there, the modified PM recipe I used above worked...

OP said he added candi sugar for the color mostly, so I'd say it's up to how you want it to look. If it's already at target gravity, I'd personally let it go to ensure it reaches the very dry FG that helps make that "saison" crispness.

Sorry, if anyone has posted a partial mash recipe already...I made it to about page 24 before I gave up and clicked to "last." I'm trying to stick to OP's recipe as close as possible, only subbing dark candi sugar for lighter, turbinado sugar as a lot of the first people to brew this in 2011...

Yeah I'd say our going recipe would be that one from HK823. His came out much closer in color to Maduro, and from what he said, closer to taste too. I'll have to try a second attempt soon as well.

Looks like Maduro to me! Awesome update HK823, Glad it came out on point!

Thanks gishua! Definitely a good call on the chocolate malt increase. I'd say why not kick that crystal malt up to 80L? Should impart more a burnt/toasty flavor than the 60L... As for the rest, I'd actually be curious to see how doubling the brown would affect that nuttiness. Hopefully its not...