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Might be the way I will have to go... Or maybe I pitch the Saison sooner next time, before the pH gets so low...

Adding some sugar isn't a bad idea... The Philly Sour will keep working, but I need the saison to kick in. I will try a bit of corn sugar...

Will do. Thanks much!

Yeah, I clearly have a lot to learn more here... So, what can I do now? Wort is likely at 3.4 or so. My plan was to pitch the Saison yeast and end up with a sour Saison. I guess if the Saison yeast doesn't work I might switch gears and rack onto some fruit.

That is my question... Is it too sour for another yeast? The manufacturer recommended pitching the second yeast after the acidification phase. But is the pH too low for it to work? I pitched be-134 on top this morning... Worst case I get a sour. But I want a sour Saison.

Well, after 48 hours of no apparent activity and no drop in SG, I decided to pitch some more yeast. I had actually planned to pitch it in the original recipe, so I had it on hand, but held off because I didn't think it was needed. I figure it can't hurt to pitch more, and I didn't want the...

I think I'll keep entering the ph, but the learning (thanks!) is that the grain and salt additions are really what move the numbers. The calculator must have that 6 -9 range as part of how it works, but numbers outside of that range make it go a bit wonky. Otherwise I don't know how to...

Thanks. I've got it set to 71 right now, which is about where I like to pitch my saisons. I actually had the Philly at 77, but cooled it down to pitch the saison yeast. My understanding is Philly produces more acid at higher temps, and I also gave it some extra glucose (corn sugar).

It changes a little, though not as much as I might have originally guessed. At starting water ph of 9 it's predicting 5.32, and when I put in a starting ph of 6 it's 5.3. HOWEVER, I think you are correct that starting water ph does not matter that much. If don't enter anything, then ph is...

This question answers itself, probably, but wondering if others could share their experience/thoughts... Yesterday I pitched some diastatic saison yeast into low ph (3.5-ish), low SG (1.018) wort. After 24 hours I'm still not seeing any activity, so starting to worry... BUT I'm guessing I...

Yeah, my pH was actually a bit lower than target... It was 5.15. I don't think that was the issue.. pretty sure it was the crush. I emailed my LHBS and they said they would adjust the crush if I asked next time.

Thanks. Since I just use the setting they have at the LHBS, I don't know much about optimal gaps. Is there a resource you could point me to? Such as a list that shows the ideal gaps for different grains? Or is it more simple than that?

Ooops yes, spelt. (I'll see if I can edit that!) So it sounds like you would suggest I at least run the spelt through twice? I can't really change the crush at the LHBS. Or maybe I can ask them to adjust it for me... It is always set and can't be moved, or so I've always thought.

Brewer's Friend Water Calculator asks for the starting water ph. My understanding is the predicted mash ph is a factor of the starting water ph, the current dissolved "salts" in the water, the grain bill, and the "salt" additions. Hence the need for an online calculator! I tried removing the...

Agree with the posts that say the water additions seem overly complicated. It seems like they may be canceling each other out. Of course the goal is to get to the profile you want. But it's a worthy goal to try to get there with the least amount of additions... I don't see your starting...

I usually get 68-70% mash efficiency, but yesterday I brewed a saison with 35% spelt and the efficiency was a shockingly low 59%. I'm still on track for a tasty -- albeit lower ABV -- saison, but it's got me stumped. Has anyone else had this problem? Mash ph was 5.15, so that would not seem...

Sure, here it is: Beelzebufo | Belgian Golden Strong Ale All Grain Beer Recipe | Brewer's Friend I like to blend yeasts and pitch BIG, as you will see. My Saison also won a blue ribbon, and my Tripel placed 2nd.

Reporting back... My BSA got a 36/50, which isn't bad. One judge gave it a 38, but the other gave it a 34 and dinged it pretty bad for the over-carbonation, as I expected might happen. If I can correct that bottling flaw, I think it will do better next time and might even contend for a...

Reporting back! I bottled my Belgian Golden Strong and dropped it off at my LHBS the next day, uncarbonated. But it's safe to say it carbed up in the 10 days before the judges drank it. It won first place (a blue ribbon) with a score of 46/50!

Skip the starter and just buy more yeast. You can also pitch blends. I don't see why people go through all the hassle and equipment of starters to just save $10. Personally, once I started co-pitching different strains my beers got a lot better and they started winning medals. I also...