Recent content by allouez86

If I were you I'd do 85% pale malt, 10% wheat, 5% oats. Done it many times for my "northeast" style ipa. Definitely gets the haze and feel you're looking for.

I've heard in a couple interviews that they do use the French Saison yeast, but they use the French Saison from Brew Science Institute which has a different profile than wyeast's version. Unfortunately Brew Science doesn't make yeast pitches for home brewers. The recipe above looks like a...

I typically just run hot water, pbw, and sanitizer through the lines a couple of times. Haven't had any issues to this point. If you are too nervous then just devote a single set of tap lines to sour beer.

Just packaged my saison brewed with Wallonian then followed by Amalgamation. Really pleased with how this one turned out. At two months it had that sort of plastic, sweaty note, very unappealing, but another couple of months really cleaned that up. The beer is very fruit forward with a hint of...

If it makes you feel any better, I've had a couple batches that used just wlp670 and weren't overly funky after 4 months. They seemed to have just a hint of funk to compliment the saison spiciness. If you're looking to experiment, I recently pitched a vial of wlp644 alongside wlp670 and let that...

So here's my issue. Had a batch of saison that I kegged last week in a 1/6 barrel sankey keg. Pressurized the keg before filling it, then filled it to the top. It sat in the cooler for a day before hooking it up to the gas, so it was at 38-40 degrees when I hooked it up to my regulator. Set the...

Drank this one about a month ago. Finished at about 1.015 and tasted magical.

Next time mash between 148-152.

If I were you I would just pitch the wlp007, let that ferment for a couple weeks on its own, then pitch 1 of the brett vials and let sit for 3-4 months then taste. I've done an old ale this way that was pretty tasty. You could also just pitch the brett vials straight into the fermentor when you...

Thanks for the reply. I've done a ton of brett saisons before, just really curious with people's experiences with this blend in particular. Planning on pitching the amalgamation after a week or so and then letting it go for 3 months then I'll see where it's at.

I'm planning on brewing up a saison in a few days and I'm curious if anyone has used the Yeast Bay's Amalgamation Blend as a secondary yeast strain. My plan is to brew my typical saison, mostly pils, then some oats, wheat, and rye and pitch their Wallonian Farmhouse strain which is my new go-to...

I find a lot of their beers to be interesting and quite tasty. Have yet to come across anything legitimately sour, but there's been some good brett presence in the few that I've had. I don't know a ton about them but I'm not sure if they actually are trying to make sour beer or if they are just...

Just sampled the beer that I have going with the Dirty Dozen as the sole strain. Brewed back in September and it's tasting fantastic. Simple saison recipe. Real nice tropical fruit notes with a little hint of acidity and a hint of tartness, but not much. Going to let it go a while longer yet.

I'd personally add brett lambicus as I'm a huge fan of the intense fruity funk it can create after 3 months or so. If you decide to pitch any brett strains, I'd recommend not touching it for at least 3 months. I've brewed numerous beers that have brett pitched after a sacch strain and while some...

Cool. I had a friend share a 2 year old bottle of saison that he aged in a barrel and fermented with the blend and it was one of the best saisons I've ever had. But that's the only reference I have for this yeast.