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Hi All, I am planning a small saison recipe (OG 1.040 or less) using pilsner as the base (70%) with the remaining grist as rye (10%), wheat (10%), and oats (10%). I've never used oats before. All of the threads I've read talk about oats in stouts and similar beers. What I wanted to...

Hello HBT - I'll be visiting Yellowstone Park in June and was wondering if anyone has recommendations? Which commercial beers to pick up (Big Sky, others??) and any good retail distributors. Thanks!

Ok. I'm search inept today. Can anyone point me to the thread that has the list of commercially available wild yeast for harvesting??

I usually go several generations of yeast with standard sacc strains. Being this is a 'blend' does anyone think the flavor balance will be thrown off by harvesting/washing and re-pitching?

I have a saison sitting in secondary at 1.020. I added Brett B when I racked to secondary back on January 1st, 2012. Between 1/1/2012 and today, the gravity has dropped only 4 points. With an ambient temp of ~ 65F will the brett work through the sugars by July 1st? I am looking for a...

Hi HBT, Anyone tried using 100% American 2-row instead of continental Pilsner for a saison grist? I'm thinking it would lose a slight 'graininess' but otherwise would be fine.

For all my sac yeast purchases I always do a starter. With this strain having a brett component, I am not sure if a starter should be done. Any experiences either way?

Just wanted to emphasize how much sheer energy this yeast has. I made a 1.5L starter late last night and by the middle of this afternoon yeast was overflowing from the jar. I've made a dozen or so starters using different strains and have never seen action like this! I am pumped to use 530 in...

I am trying to troubleshoot a flavor and aroma perception in my A-IPA using Chico yeast. I’m smelling and tasting peach and slight citrus. It is strong with US-05 and less so with 1056…but still there. My pitching rate follows Mr. Malty guidelines and I always wash my yeast between batches...

As I get more into sours, I was curious to find out what beers got you into the wild side? My first sour experience was in Antwerp at the Kulminator where I had a Rodenbach Grand Cru Vintage on draft. The bar keeper also gave me a chunk of cheese to go along with the beer. Wow was that good...

Anyone have luck with adding a starter of 3711 into a partially attenuated (65% ADF) batch of 3724? My OG was 1.060 and is sticking at 1.020. I know waiting another 2-3 weeks will bring it down but I am interested in seeing how a combined pitch will come out. One concern is not being able...

Following the Flanders Red recipe from Brewing Classic Styles. My primary is completed using 1056 and the gravity has finish4ed out at 1.012. I'll be racking into a secondary and pitching the 3763/Roeselare along with 1oz of French Oak cubes. I'm trying to target something close to Rodenbach...

Hello HBT, My first pull from the keg in the evening has a perfect level of carbonation. After the first pull, the carbonation in the glass dissipates tremendously. By the 3rd or 4th glass, there are almost no bubbles rising to the surface. A shake of the glass creates CO2 bubbles from the...

Never used Citra as a showcase hop also never done a SMASH. Looking for a hoppy APA with some residual mouthfeel. What would you change? 10-A American Ale, American Pale Ale Min OG: 1.045 Max OG: 1.060 Min IBU: 30 Max IBU: 54 Min Clr: 5 Max Clr: 14 Color in SRM...

Just wanted to share my excitement. Process went smoothly yesterday although slightly off the OG - 1.064 instead of 66. Pitched 2 packs of US-05 at 8:00pm last night and by noon today, its high krausen. This is going to be delicious at Christmas sitting by the fire pit!

Greeting HBT, I was planning to brew up a batch of Jamil's Weizenbock on November 5th shooting to have it kegged for Thanksgiving. If you have experience with this recipe, will it be ready in 2.5 weeks from kettle to keg? Batch Size: 6.0 Gallons (US) Boil Time: 90 minutes Est. OG...

I’m planning to ferment a Saison with the Belgian strain (3724) from WYeast and aging with Brett (post primary) for about 6 months. I’ll be using the brux stain (5112), also from WYeast. Couple of questions: + What is the minimal finishing gravity following primary fermentation for the...

Hello HBT, I've got this bottling bucket that is at least 10 years old. It’s been about 5 years since I've used it for bottling. It serves as part of my sanitization system using it to soak the chiller, funnel, tubes, etc... In 2 weeks I will need to bottle 5.5 gallons of brew. I'm...

Traveling to Amsterdam next week and am looking for bars that serve good beers. I have plenty of time - 2 weeks to explore so I may be taking a trip to Bruggs, Belgium. Thanks!

I've never used tablets for bottling. My bottle sizes will be 12oz and 22oz. According to the Coopers directions, 1 tablet for 12 oz is required. Will 2 tablets for 22oz over carbonate the beer? The style will be an IPA. Also how many weeks at 68-72F will it take for the tablets to...