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Back in 2011 we were :) We made the jump into opening our own place sometime in late 2012, officially opening in March 2014.

Just an FYI - over the who knows how many times we have brewed this we have never gotten any bubblegum notes. How was your pitch rate? We have also played around - mostly on the higher end - with 3711, fermenting upwards of 82-84* and that started producing some crazy apricot/mango notes...

Kinda funny but we have not changed this recipe (outside of using whatever hops we have on hand for balance) since the home brew days, 3711 has always taken its sweet time finishing. Even now at 7/15bbl it takes a solid 2 weeks before we crash and harvest. We consistently have this beer ready...

You may have over pitched causing almost no ester production...3711 is ridiculously full of esters, combined with the rye malt it gives it a huge silky-ness in the mouthfeel.

Hey all, if you scroll back in the archives of this thread somewhere I posted that the candi sugar was NOT as dark as noted in the orig recipe. I think it's like 75srm - overall beer is around 10srm - I couldnt edit the original recipe. Sorry to those who tried to follow it to a tee! But I...

Yeast calcs were done via Mr Malty :mug:

Yeah we have brewed this a ton of times now...and honestly I have no idea why our initial recipe had such a piss poor BHE... We have it dialed in to hit a 70OG on the same grain bill (percentage wise that is).

Just tape probe to fermenter and you are golden, we use reflectix, a little patch just enough to cover the probe... whoops, totally missed the post above that answered your question :)

There was no perceptible difference in either. The 3711 along with Rye just gives it that perfect smooth, silky-ness...

Yeah the initial recipe we posted was with a somewhat poor BHE - I would have to check my notes. We have it dialed in to consistently hit 1.070 now with the same grain bill. There is absolutely no noticeable hotness either. Hmm, ours is so hop neutral. I love sorachi, so unique, I think...

Same as my last reply. Let us know how it turns out!

Just so you know, you will have a totally different beer! Albeit, most likely just as tasty. Our recipe revolves around the 3711, that is the magic :)

Absolutely :mug:

You could always run the numbers and see how much that would up your OG. We add the sugar during the boil as we feel it gives it a slightly extra layer of flavor, or probably better to say complexity.

You will be absolutely fine. We have adjusted our recipe/dialed in our BHE to a consistent 70OG with this beer now (at 8.6% ABV :) ) and it is just as fabulous.

Honestly, I wouldn't be the least bit concerned. The only difference will be the color and to be honest with ya when we first came up with the recipe we were shooting for a saison that was a little darker than the norm. The different color sugars will not alter the flavor at all. You can...

Even though it is well over a year since I posted this recipe, I have to edit the original post. There were a few questions early on about the candi sugar and the color being SO dark... Yeah I know, it's "only" color but since we are making this a production beer on a regular schedule it was...

Yep, the rye as well as the 3711 give it a perfect mouthfeel. The 3711 really adds a nice smooth, almost creamy mouthfeel :mug:

Yeah, Saisons are not high in IBUs whatsoever. Having said that, there is no reason you couldnt go crazy and dry-hop; it's just that the focus is usually on the yeast character. Look at Brooklyn's Sorachi Ace as (to me) a prime example of a "crazy" saison. That beer is very "hoppy" for a...

Sorry for late reply... I can't speak to the extract conversion...but Oberon is a pale wheat ale (I think, only have had it when traveling). The recipe revolves around the WY3711, so I would not expect it to be very similar at all with the Oberon yeast (not a Saison strain). Although if...