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I am looking to brew this in the next couple of weeks. Have brewed it about 4 times. Has anyone tried doing a fruit variant? Just trying to think about a split batch to mix it up.

I brewed this for the third time and hit a FG of 1.000! Pretty excited. I have a question regarding the calculation of the OG. This recipe has a pound of honey. Honey being primarily sugar, when measuring the OG, what is the real value or is the honey part of it. Not sure if this makes...

Brewed this for the first time today. I brew in my garage and probably not a good idea with 15 degree weather out. Had some issues during clean up as things weren't drying as much. Gravity ended up at 1.058, 5 gallons in fermenter. I'll report back.

Going to try this recipe for the first time on new years day. Pretty excited to see how it turns out. I was thinking of taking two gallons and trying a brett yeast on top of the english ale. Anyone tried making this funky?

Being doing some research and your write up is great. What temp did you ferment?

I'm going to brew this again in October. Was wondering if anyone tried this with Champagne yeast? I'm going to split my batch into 3 gallon fermenters. Do one with the Saison yeast and experiment with the other half. Any thoughts?

Been fermenting for about 10 days now, moved to a warmer temp. My gravity is at 1.008, which is the FG I reached after four weeks the first time I brewed this. I am afraid I'm going to stall out again. Did under pitch? Anything I can do to get that last bit done?

I just brewed this for the 2nd time and hit the numbers I wanted to hit. Same as my first brew. My OG is 1.066. I have a question about the fermentation period. This yeast seems to be really fast acting. Two weeks at 68 then moving it to a higher temp for another two weeks, is there any...

Just saw that it made the list! Congrats. Brewing this again on Sunday. Going to add a little bit more pepper, but love this Saison.

Used 3711. Thought I used plenty of yeast. Mash temp was between 148-151.

Brewed a 5gal batch on February 8th. OG was 1.062. Took readings last week and I got stuck at 1.008. I don't have the greatest fermentation temp control, so maybe I couldn't raise the temp as much as it was necessary to get it down to 1.0. Not sure if there's something to kickstart...