3711 is great but with any saison you have to ferment warm to get the best of those flavours. I start at 72f and raise to 86f throughout ferment with that yeast.
I thought belle saison was kinda a dry equivelent?
Old thread I know..
Brewed: Stumbling Distance IPA, a colab with a neighbour
24hrs after pitching Hornindal Kveik my fermentor almost blew up. Good thing I was using a giant blowoff tube:ban:
You are supposed to add cold water in to the container you are filling and THEN add the StarSan mixing gently. If you pour water on star san it will foam like a mother !@#$
Oxyclean foams alot when I add hot tap water. I wait for the foam to subside and then fill to the top with more hot water
I agree that a lot of folks seem to think there is only one way to do things which is bogus.
I don't think anyone should be telling you that you HAVE to use certain methods as there are different ways to accomplish everything safely and effectively.
Officially Oxyclean is considered a cleaner...
I guess they can be different, here is an excerpt from one article supposedly quoting the new style guideline:
Juicy or Hazy Ale Styles: The addition of this trio of styles include representation of what may be referred to as New England IPAs or West Coast Hazy IPAs. The styles will be...