Recent content by Goodbeer

I want a fairly subtle presence, so if you were able to sense the aroma and flavor, then I think that may be a good amount for me to start with. Thanks for the info! I'm not sure when I'm going to get at this, but I'll let you know how it turns out when I get to it. Thanks again

Sorry to revive this, I see its a bit old... Do you find that when you pitch brett at the same time as your belgian saison yeast (or 3711 if you've done it with that one too) that you get a very strong brett flavor or is it a little more subtle? I'm planning on doing a slightly sour saison...

Hey sorry to revive this year old thread, but how did this turn out? I'm thinking of working on a saison with some fresh lemon verbena. What was the flavor/aroma like? Would you increase, decrease, or keep the amount the same? Thanks!

2 down already... why do the B's always seem to find a way to blow it against the candiens? i hope they pick it up tomorrow night..

So although I've been perusing the forums for some time now, it seems that every issue I've faced has been coverd at one point or another and I haven't really had a great chance to intoduce myself. Then I found the 'intro' section here on HBT... I guess i should first say thanks to all the...