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Fwiw, I'm fairly certain Watou Tripel (brewed by St Bernardus) uses at least some Vienna. Tastes like it anyway... That is to say I'm not sure it would be entirely out of style for a tripel, as long as the flavour profile doesn't just take over the beer. I find it adds a nice malty character to...

Great feedback for the champagne yeast! I doubt I'll bother with it, but does anyone have any experience with whiskey yeasts? I'm very curious to see what kind of profile it would add to a beer. TTB-J, you mentioned champagne yeast gives the beer a dry taste and I should rack it off the yeast...

Hey guys, My name is Tom and I'm from New Brunswick. I've been brewing for close to 7 months now, I started with kits but just discovered how much more satisfying it is brewing with all grain! As much as I love a traditional brew, I occasionally come up with crazy ideas; so keep an eye out...

Hey guys, I just started on a new project and I just wanted to get some feedback on it. Two days ago I tossed a batch of beer together, sort of a hybrid of a rauch beer and an abbey ale, and wanted to bump the alcohol up a touch. The SG was 1.092 and I pitched a pack of Wyeast Kolsch yeast. I...

Is it necessary to let it sit in the secondary for that long when adding Orval dregs, or could the same effect be achieved by letting it sit for 2-3 weeks then letting it condition in the bottle for another year or two? As much as I'd like to leave it in the secondary for a few extra months I'd...