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I’m not saying it’s pressure. I don’t know why it doesn’t stall in an open primary. I frankly don’t care. I know that it works It could be psi. It could be dissolved CO2. It could be that when it’s open some wild 3711 finds its way in. It could be something else entirely What I do know is that...

When I first started flying I had a new captain on our normal route out of BVT in January. The windshield began to ice up. He said the windshield heat was inop. I explained it had worked all week, but we had used low. He exclaimed forcefully that low wouldn’t be enough. I said, well High isn’t...

Here is what I have Saisons using DuPont yeast have a tendency to stall. When used without an airlock, they don’t stall If you knew what scientific method is. We wouldn’t be having this convesation You think mixing 2 yeasts proves something about whether one stalls? Silly I don’t have to...

Those posters pitched it with a different yeast as well. They did not pitch only DuPont yeast. Are you afraid of the proofs. Go,ahead brew some saisons. Use ONLY DuPont yeast. Come back and tell us what happened. As of this point You are right you have not contributed anything

Magic is just science we don’t understand. Once again where are your proofs. You have none just an idea. You can’t prove a hypothesis with your thoughts. There are plenty of scientists who THOUGHT many things were just not possible Unfortunately, despite the fact that you have multiple tests...

For its characteristics and if you leave off the airlock it doesn’t stall

Please enlighten us on your proofs. So far All I hear is opinion. My proof is I brewed 3 saisons back to back to back with 3724 and they reached FG in 8 days. No DuPont stall Would you prefer the word hypothesis? A scientific name for an unproven opinion Like that the universe revolved around...

That’s an interesting opinion The facts are, I brewed 3 saisons back to back to back without an airlock which hit FG’s of 1.002, 1.001 and 1.002 in 8 days with nothing but aluminum foil over the airlock whether it’s pressure that stalls it or something else, if you want to avoid the DuPont...

there is a great article about 3724. basically open primary for 8 days. I have brewed 3 without the Dupont stall this way. The theory is the yeast is sensitive to pressure. https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts

I am using dry yeast for the first time in a Belgian Blonde. I pitched 3 packs, 1 T-58, 1 BE-256, and 1 Abbaye. I did not rehydrate and the only aeration was from my venturi I made in the hose I drain from Bk to fermentor. We shall see how it turns out. It was very active with a few hours

They eventually refunded my money. The problem is I am never gonna pitch 5 month old liquid yeast in my beer. If they are willing to send me 5 month old yeast, I’m not going to buy their yeast

you might add some dry yeast to help out sounds like your yeast might have some viability issues. this could create issues reaching FG. you might wanna make a starter in the future.

I received morebeer yeast that was 5 months old when I got it. 2 packs at full price. just say no to morebeer liquid yeasts

found this on sugar https://www.jaysbrewing.com/2012/01/18/belgian-candi-sugar-vs-table-sugar-for-beer/

I just asked my LHBS to order me a 55lb sack of that. They’re gonna call me Monday

Interesting thread on Weyermann https://aussiehomebrewer.com/threads/weyermann-pilsner-vs-premium-pilsner.47246/

https://www.homebrewersassociation.org/forum/index.php?topic=30643.0 Scary stuff

I’ve read some interesting things about the Orval method of adding Brett. Certainly should cut down on oxidation. I’m just a little afraid to invite Brett to my brewery

the second beer I ever made was an extract version of a tripel. It wasn't going to win any awards, but it was really good. everybody loved that beer. I made the mistake of writing down what the ingredients were supposed to be instead of what they actually were. I chased that unicorn for...

I have 2 Tripel recipes I brew one is more of a purist Tripel 7 lb German Pils 7 lb Belgian Pils 1 lb Vienna 0.5 lb Flake Barley 1 lb candi sugar 1 oz Challenger 60 min 0.5 Styrian Goldings 60 min 0.5 Styrian Golding 15 min 0.5 Styrian Goldings 0 min .25 oz sweet orange peel wlp 500 1.25...