Recent content by SugarTopBrewing

That's very interesting. I know it's aged in the Abbaye De Saint Bon-Chien barrels and that beer definitely has LAB and I assumed Pedio(the samples of my beer made with the dregs were slightly ropey after 2 months and some sourness to it, my version has 30 ibu's as I was trying to hold the...

I'd probably lower the temp of the second step in the mash to 148-150 and raise that from 30 mins to a full hour. That's what I usually do with my saisons it makes them really fermentable and they finish fast and very dry. Grain bill looks good. I know they use a lot of hops in this beer so...