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Wow man, that's an unbelievable find. I was just about to sink $300 into one!

Hey Vinyl- does that box meet the NEMA and IP specs that Kal mentions on his site?

Sending PM

Also interested

I would be interested in the straight sided kegs if you want to sell

In the Fenway area- how much for all 3?

I'm in Boston - could trade some ball lock corny kegs. Would you consider selling all 3? I could take them all.

I wouldn't just cut all the sugar out in an effort to make this a lower ABV beer. You need the sugar in order to make this as dry as it needs to be. Plug everything into your software and cut back on the base malt as well as the sugar, proportionally, until you get to your desired OG. As far...

Houblon- How much lactic acid and gypsum do you typically add?

Jkarp- what kind of bitterness are you getting from this hop combo? I know these are both "softer" kind of hops, as opposed to a C hop like Cascade or Columbus. If it's anything like La Chouffe then I imagine it's pretty amazing.

Wyeast 3711 is the french saison yeast right? I've used that in a saison but never thought of using it in this kind of beer due to the spice it gives off. I know the 3711 is a subdued kind of spice, with a lot of belgian fruit intermingling, but do you think it would work? I have some on hand...

Sent u a PM, need a shipping quote but I'm all for a barrel

I've spoken to the people at Wyeast and they've told me that there 'should' be no bubblegum flavor from this strain. Interesting considering many people have documented this ester profile through the use of 3711.

What temps do you get up to?

Has anyone fermented this beer hotter than 71? I let mine free rise from pitching (65) and it got up to 84 for a few days. Wondering if that will increase the spicy profile or just give me more bubblegum/banana flavor.

I had to post a response to that last thing by ChshreCat. I read what you wrote, laughed while drinking water at my work desk and just covered my keyboard in said water which traveled out my nose. Well done sir. Well done. That being said- I have a rye saison I brewed (~30% rye) and...

Quick question- are you calculating these IBUs based on Tinseth or Rager scale?

Hi Guys- Has anyone ever made the comment that one of your beers with a high % of wheat has an "acidity" to it from the wheat? I know wheat contains some type of acid but I've never had this feedback. What causes these flavors to come through? I brewed a Belgian blonde with about 30% wheat. It...

Gotcha- thanks for your responses!

So when you say it didn't lose CO2, what's the logic behind this? I'm not doubting you, just curious as to how this plays out. I invert a bottle then flip it back rightside-up. There is a good size layer of bubbles in the neck of the bottle now (displaced CO2 I'm assuming). So are we saying...