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Alright, let me start out by saying that I normally would not ask this question, but I am going out of town this coming week and I wanted to have this done before I left. I made a 1.5L starter with 3711 French Saison yesterday. This morning, I put it in the fridge. It looks damn near as...

First, should I do an Oatmeal/Coffee Stout or a Russian Imperial Stout? Either way, I plan to age on whiskey barrel chips? Second, does anyone have a really solid recipe for either (the Breakfast Stout in particular)?

My smack pack of Wyeast 3711 French Saison is dated Jan 23, 2013 and the yeast pitching calculator on Mr Malty says that I need 2 packs at a minimum to make a starter. I have slid the bar and I have used the calculator for several years. My setup is a stir plate. Should I just make an...

I've heard from several people that the only way to get a really remarkable lambic is to harvest and build a yeast starter from the dregs of a commercial example. In the next few weeks I plan to make my first sour beer, a Door County Cherry Lambic, and I need some experienced advice on how to...