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Haha... I'm aware that all malts are barley unless otherwise specified. :) However, amber malt is a British roasted malt, similar in character to brown malt (from what I understand) which have a very different character than say a German malt of the same colour rating, just as a British base...

So the idea is a rich brown porter, but lighter in colour and hopefully with its own thing going flavour-wise. I got the idea when I read that amber malt is just a lighter roasted brown malt. Here's the initial recipe. I'd love some feedback. 60% Maris Otter 20% Flaked barley 10%...

Hey Ginger, this recipe looks awesome. Just what I've been looking for. Quick question about the pecan roasting. Are the pecans that you're starting with raw? I ask because a full hour of roasting (4 x 15min) seems like a lot. I've toasted pecans for 10 min (not for a beer recipe) and they come...

I should note that I did have an acetaldehyde flavour in a previous ale, and this is the first beer that I've put in the same corny keg since then. So, it could be acetic acid bacteria, from what I've read. Only thing is, the flavour is definitely green apple. I would not describe it as vinegar.

I just got two used corny kegs. One in particular is suspect... hot PBW soaked and starsanned before each use. Also, brand new keg lines, cobra taps, and quick-connects. I am now on my second beer that went into the keg in question tasting and smelling fine, after not too long developed...

Did you ever figure this out? I am having a similar issue.

Thanks for your reply! To be honest, there was a splashing issue when I racked, so I think your first suggestion makes sense. So, would you mind explaining why I need to de-gas? How thorough do I need to be? Also, am I hoping that the yeast is going to do something about the acetaldehyde? If...

I just took a sample from my first lager (pretty close recipe to "Your father's mustache") and am freaking out a bit. It tastes and smells like green-apple, which how-to-brew/Palmer says is acetaldehyde. I used 2 packs of 34/70 dry lager yeast, rehydrated as directed by the spec sheet. My...

Just drinking a Saison Dupont for the first time. Very tasty. I detect a little DMS, presumably from the pilsner malt. If I'd known I might have gone with a 60min boil instead of 90. Do you guys usually shoot for a little DMS character in your saison?

Quick update: Belle Saison is pretty eager. Already dipped under beersmith's target FG. It's sitting at 1.004. :D

Awesome, thanks!

Question for you saison veterans: I am fermenting nice and warm to try to get as much flavour from the yeast as possible. For an American ale, I would normally leave it in primary for another week or two after FG is reached, in order to let the yeast clean up. Would that be a mistake with a...

Being new to saisons, not to mention homebrewing in general, I decided to play it safe and used organic table sugar instead of the 180SRM candi syrup. I am going to use the syrup to brew a more traditional dubbel in the near future. The batch (using recipe #4 below) is in the fermenter, happily...

sweetcell, this brings up a point I've been wondering about. How do saison yeasts differ in flavour from a yeast that you would normally use in something like a dubbel? Is it that the saison yeast flavours are more delicate and easily overpowered, or is it that they are so powerful that they...

Ok, I'm glad to hear that the 180 won't give dark crystal malt type flavours. I will give this experiment a try and report back. :mug: Polboy, my general preference would also be to bump up the OG, but I am trying to get a pipeline of new beer going that will be ready sooner rather than later...

Do you think the 180SRM candi sugar will compete with the hops or that it'll work? I had a bad experience with dark crystal malt in an ipa recently and am now a little gun-shy. I could go 90 or 45 SRM instead. Anyone else have an opinion on this?

Great idea!

This forum is awesome! :D I'll let you all know how it turns out.

Yes, that thread was what put me onto this yeast. Based on the last mention of 3711 that I found there, it sounded like it was very similar in attenuation characteristic, if not flavour as well. Never having brewed a saison before, I don't really have any expectations flavour wise. I do...

Taking Polboy, BrewerMikey, and Weezy's advice into consideration, I have recipe #3: Critique? Batch Size (fermenter): 5.10 gal Bottling Volume: 5.00 gal Estimated OG: 1.053 SG Estimated OG: 1.007 SG Estimated ABV: 5.9% Estimated Color: 16.4 SRM Estimated IBU: 29.5 IBUs Brewhouse Efficiency...