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Central NY/Syracuse area, heading east to Lake George and then to North Granville. Only about 4 miles from the VT line

Heading to Lake George NY tomorrow afternoon, won't be too far from the VT border. ANy good breweries close to the NY/VT border I should look for? Thanks.

Brewed my second saison today using Belle Saison yeast: 3 gal batch, 15 minute boil 3lb extra-light DME 1lb wheat DME 1.5oz Saaz @15 1.5oz Saaz @5 1oz Saaz whirlpool pitched yeast at 80F at 11:30am, came home to find my airlock full of wort and krausen at 7:30 pm! This is one feisty yeast!

I'll be brewing a quick and hopefully tasty saison tomorrow. Following the style of the 15 minute cascade pale ale recipe: 3 lb extra light DME 1 lb wheat DME 2oz Saaz @15 1oz Saaz @5 1oz Saaz whirpool Belle Saison yeast This should let the yeast flavors dominate and hopefully have a nice...

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So this was the best beer I have made so far. Nice hop bitterness and flavor. I plan on brewing this again soon, but IPA strength with a mix of Cascade and Centennial whole hops that I was given. Since AA's aren't known on homegrown hops, I will use a known quantity for the bittering charge...

Bought my ticket for the beer sampling today!

I had the same thing happen to me. I picked a bunch of hops that were drying on bines and didn't realize I was out of vacuum bags. To hold me over till the next day, I put them in gallon bags and sucked the air out with a straw. The next day when I got more bags, I opened them and they smelled...

My rye saison is progressing nicely. I brewed it on 8/22, original gravity was 1.030. The fermentor has been sitting at ambient temps since I pitched the yeast, so anywhere from mid 70's to mid 80's. Today it is 1.003 and has a nice saison flavor profile, definitely pick up that signature...

Yes it is :mug: And so far, it's gone from 1.030 to 1.006 in 4 days. Quite tasty to boot!

This is my first Saison attempt, based off a rye saison recipe on Basic Brewing Video: 5 gallon BIAB batch 3.5 gal boil 5lb malted rye 2 lb Belgian 2 row 4 oz torrified wheat .75 oz centennial at 60 1 oz ahtanum at flameout Mash at 150 for 60 min 1 pack Belle Saison I struggled to get my...

I think you'll be fine. Most people use a rule of thumb of 1 oz of corn sugar per gallon of beer. There are also other online calculators that can help you determine how much sugar to use to reach a certain level of carbonation, here are a couple...

Hehe...I just realized You can get the full ingredient list for all of NB's recipe kits right on the website :mug:

Looks like Vienna is a winner for saisons. Now for the hops, I can do ekg at 60 and saaz at 15 to make better use of the higher AA of ekg. Mainly picked these due to finding them in other recipes, suggesting noble good for saisons.

This will be my first attempt at a saison, so this style is all new to me. The main reason I combined a few recipes is to use what I have available locally. Can't get azacca, belma, or Nelson sauvin hops at my lhbs, and I've never seen melanoidin malt there either.

I'm not sure yet. The recipe is just a mashup of a few others I came across on the net.

Trying to use the summer heat to my advantage in my next brew. I want a sessionable saison that's nice a crisp, effervescent, and a little funky. Here goes: 5 gal batch 3.75 gal boil Est OG: 1.040 Est FG: 1.008 Est ABV: 4.1% 5 lb Belgian pale malt 2 lb Light Munich 2 oz. torrified wheat 1 oz...

So my cyser is down to 1.000 so my math was probably off a little. The bad news is that is had a rubbery/plasticy off flavor, which I assume to be from stressed yeast. I've had it in a swamp cooler but the US-05 slurry may not have been the best idea for this. At least its only one gallon lol.

Thanks for the insight! I ended up with just over 4 gallons of strike water, boil was about 3.5ish gallons at the start, and I have just under 3 gallons in the carboy so I expect to end up with right around 2.5 gallons of finished beer as long as I don't take too many hydrometer samples :drunk:

Good deal! I'll try that out this week