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Unfortunately the LHBS was out of my favorite saison yeast French Saison (Wyeast 3711). They did however have Belgian Saison (Wyeast 3724)— which I am always hesitant to use because of the tales of it stalling midway through fermentation. I ended up purchasing 3724 because I am brewing...

I've been contemplating an all Brown Malt porter aged with some funky bugs ala porter in the early 1700's. However, I know that modern brown malt lacks any diastatic power. So, I was wondering what's the minimum amount (in percentages terms) of base malt I'll need to use to convert the brown malt?

Has anybody else tried the Brakspear method of "dropping" the ale 16 hours after pitching the yeast? I brewed on Thursday and just "dropped" my Ordinary Bitter last night from my bottling bucket into my primary fermenter. I just opened the spigot and let the beer splash in from ~4 feet high. I...

I'm attempt my first top cropping of some WLP037 yeast. I brewed up a batch and pitched on Saturday. My problem is that after the first skim off of the trub, the same brown layer has floated back to the top. I've skimmed several more times and it keeps happening. I'm wondering if I anybody...

After searching several sources, I've seen that the upcoming Wyeast 3725 is not as clean of a bieré de garde yeast as it's name would suggest — which is perfect for a dark session saison I have planned. Given that the source brewery (Fantôme), which may or may not use mixed fermentation, not to...

So I decided to brew up a dry stout and attempt to do a fast/forced fermentation (FFT) on ~8oz (enough to take a hydrometer reading). That was Friday. Fast forward to yesterday and today — the FFT has finished fermenting while the main fermentation is continuing to bubble away. I check the...

Planning on brewing a heather-rye saison. I could use some tips on this recipe, mainly about the amount of crystal malts to use, and also how much heather to use. I was thinking 8 oz @ 60 mins, and 8 oz @ flameout. I'm wondering if I should use less heather given how dry the 3711 French Saison...

I'm currently dry hopping a saison (~2.5 gallons) with .75 oz of Saphir hops. I started on Saturday, and was letting them sit in the 70-74 range in my basement...that is till Monday when the heatwave came in and slowly rose it to 76 and finally to 78 yesterday. I originally planned to let...

I'm thinking about doing a batch of beer with Wyeast 1762 and 3711 (Abbey II and French Saison, respectively). I love the pepper notes I get from the 3711 and also the light fruity/floral notes from 1762 and thought they'd go great together. My question is how should I blend them together...

I'm planning on doing a saison with wyeast 3711. I was thinking of adding either Vienna or Munich malt to give it a little extra maltiness that I found lacking from the last brew I did that was mostly just pilsner and wheat malt. My main question is what flavor differences are between the...

I'm going to be brewing tomorrow and I'm debating which kind of malt to use. The recipe is essentially a clone of Double Mountain's Vaporizer IPA—though they used some Brewers Gold in their beer. I originally was going to just use Pilsner malt as the base. Yet I was thinking that Marris...

I'm going to brew this sometime next week and was wondering if anyone had any advice or tips. I'm going for a ipa-esque brew. This particular beer is inspired by the Vaporizer IPA that Double Mountain put out a while back. I guess this isn't a true SMaSH as I add in some Carapils for body, but...

I am using a 2nd generation yeast (Wyeast 1762) from a brew that was about 1.052 and repitching it, after it has been washed and made into a 1 liter starter, into a 1.062 beer. I have always heard that when reusing yeast you should pitch up. I was wondering if that was enough of a gravity...

I'm planning on doing a SMaSH with some Challenger hops and Pilsner Malt. (It's essentially a clone of Double Mountain's Vaporizer IPA.) Since it's going to be a rather hoppy beer so I decided on doing a bunch of late additions, but I figured I could also do some dry hopping with the...

Hello! I've been a lurker for a little while, but I'm brewing up my first all grain batch this weekend and need a little help. I plan on doing an English-ish brown ale based around Deschutes Buzzsaw Brown. I tried formulating the recpie around ingredients they gave me when I emailed them...