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I see. Well, I fermented at 68-70 for the first 36 hours to avoid that.

I would say there is some, but not too much. Right now it has an awesome balanced belgian flavor in my opinion. I get bubble gum, some clove, and some banana. If you are looking for a relatively clean yeast that doesn't add much flavor, then this is definitely not it. As soon as I open the...

I am currently fermenting my first saison. It's at 82 degrees. I used the private collection 3726 from Wyeast and it tastes awesome.

I definitely want to try a brett saison in the future. I want to get this recipe down first though. I am really happy with this yeast so far. The belgian flavors/aroma are incredible.

I am currently fermenting my first saison. First, some info about the recipe. It is the Northern Brewer extract kit, and I am using the Wyeast 3726 private collection Farmhouse Ale. After reading Brewing Classic Styles, I decided to start fermentation at 68 and slowly move up to 82 over the...

If I understand the chart in Brewing Classic Styles, the calculators need to know what temperature the beer is when you actually bottle it, because that determines how much co2 is already dissolved in it.

Awesome, thanks for this. I will have to look into Conclave. I am not too far from there.

I am getting into Belgians as well. I currently have a saison fermenting, and I want to do a golden strong in the near future. As for the Saison, I used the Wyeast private collection 3726, and I can't wait to see how it turns out. I have heard that the Wyeast 3724 saison yeast can be tricky...

Yes. If you find a competition that you want to enter, go to their website (listed on the competition schedule site) and read the instructions. They often have bottle tags that you print out, and attach to the bottles with a rubber band, then you pay the registration fees, pack the bottles and...

Here is the competition schedule. Competition Schedule

I just posted a thread earlier today about entering my first competition. I want to enter a Russian Imperial Stout that I think tastes great but it doesn't meet the style guidelines for ABV, but I'm going to enter it anyway and hope for some feedback. I want to enter in the Upper Mississippi...

Thanks, that's what I was hoping.

This is true, but I was afraid it may be disqualified right from the start for not meeting the guidelines. I've never entered a competition before.

It doesn't meet the OG/FG for foreign stout. My beer started at 1.083 and went to 1.030.

I brewed an extract Russian Imperial Stout that I would like to enter in some competitions mostly just for feedback. The question I have, is will you be penalized for not meeting the "vital statistics"? Under the BJCP guidelines, it says that the beer should have an ABV of 8-12% and mine is only...

Good to hear. I am also about to brew my first Saison. I ordered the NB Saison kit and substituted the 3724 for the 3726. I definitely plan on saving some of this yeast. Maybe it's time to get into slanting.

Hmm. Maybe I will just make my own spice blend and steep it in some vodka, then make a couple of test glasses to figure out the ratio.

I just got done brewing NB's extract Winter Warmer. I want to add some holiday type of spice to the beer, so I was thinking of going with a 0.5 ounce pack of mulling spices. I have only seen them used in the end of the boil though, so I'm not sure if they will add much flavor when used in the...

I'm interested in seeing how this turns out. I have a few gallon wine jugs that I would like to put to use. Subscribed.

2 weeks ago I brewed Northern Brewer's Imperial Stout extract kit. I ended up with a little extra volume (about 5.5 gallons total) and OG was 1.083. I pitched at 70 degrees, and put the bucket in my temp-controlled fermentation fridge set at 68 degrees. Now, one thing that I kinda screwed up...