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My Neo-1 harvest update: Date of first 2016 harvest: 9 August 2016 Plant age: 3 years Hops collected (wet): 16 ounces Hops collected (dry): TBD I split my rhizome in the spring, and while the cutting didn't grow very much, I'm hopeful that it'll return next year. My main plant went nuts! The...

Just following up, I bottled today at 1.005. The beer hasn't quite dropped clear yet, but it's well on its way, and I'm on a bit of a tight schedule. Still had a very nice "Dupont" character, but the French Saison seems to have given a touch more pepper than was there when I added it. Could...

Well, I had to do it. After taking another gravity reading yesterday the SG hadn't changed since I first posted the question. So I pitched a pack of M21 French Saison. The hydro sample did taste pretty good, but a saison in the bottle at 1.011 is just asking for trouble.

Do a search on the forum for "beer tap lock" or "faucet lock" and you should find some examples. Here's one I found on THIS THREAD:

Thanks, Radboud! I'm really looking forward to trying this yeast.

I agree with you. Usually I rehydrate two (or more) packs for bigger beers with other yeasts. Just trying to get a feel for what others have done, and what the yeast is capable of.

I think a tripel is my next brew, so I have some questions: 1) Batch size? 2) Starting gravity? 3) Number of packs? 4) Pitch dry or rehydrate? My 6 gallon batch should come to about 1.085, so I've been thinking two rehydrated packs. Just curious if all that is necessary.

I always bottle my Belgians. I find they mature better in the bottle than the keg. Also, my Belgians are often big beers, and I don't want to tie up kegerator real estate while I take my time drinking them. I've used Belle Saison maybe three times. My session saison turned out very nice...

Thanks for that. I was actually thinking about that article when I asked my question, but couldn't remember where/when I had read it. As a side note, while I was planning my brew I considered Omega Yeast's OLY-500 Saisonstein's Monster, which really sounds like a hybrid of 3724 and 3711, but...

Woof - five weeks! I very rarely go over three, especially on a relatively low gravity beer like this. I'll forgo the witbier I had planned for the moment and let the saison go another week. But I won't be happy about it! :mad: I chose the 3724 to try and get a nice, classic Dupont...

Yeah, it's my first time with the yeast as well, but I'm hoping it's similar to Wyeast 3711 - that strain would eat through concrete given enough time! Unfortunately getting liquid strains in my area is rather hit-or-miss. The original Mangrove Jack saison strain (M27) was also super...

I've got a saison with Wyeast 3724 going right now, but it's taking its sweet time (okay, I admit, it's only been two weeks.) I'm considering pitching Mangrove Jack's French Saison yeast in hopes that it will speed things along, and maybe help with flocculation along the way, but I'm wondering...

Thanks for getting confirmation!

Thanks for that. Haven't seen that since it was first posted, kinda forgot about it.

I hate to be a Debbie Downer, but it kinda looks like M07 is being/has been phased out. It's not listed on the MJ website or promotional pdf. Does anyone have any further info on this?

Lol Have you tried Wyeast 3711 or Danstar Belle Saison? Curious to see how it compares to either of those.

Thanks for the feedback! My next brew is going to be a traditional witbier with the MJ Witbier yeast, so maybe I'll mash a couple degrees lower than I was intending to compensate for attenuation. I just brewed up a Dark Strong today using Danstar/Lallemand Abbaye. Next time I brew it I'll...

Now available at William's Brewing!

That's the Special Edition model.

Bringing this one back post-Homebrew Con. Did anyone snag samples from the BrewCraft USA table? I was able to get my hands on the Witbier (M21), Tripel (M31), French Saison (M29), and Liberty Bell (M36) strains. It also looks like they're still making Belgian Ale (prev. M27, now M41). Not...