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How would you describe this beer if you don't mind. I'll admit, I've never tried it because it gets poort reviews

Looks very good right now. Do you know very much about the yeast. I curious about how much aging if at all this beer would need since it will contain Brett. I love saisons that are a little sour

This is fantastic! Would you mind to post more pictures and maybe some materials or instructions. I would definitely try this.

I just did an Amarillo Saison with 3711 and it is pretty dry but smells incredible.

I really wish someone told me that. I just brewed a saison with .5lb of sugar and French Saison. My final gravity was 1.000 I'm literally drinking the sample that I just transfered to the keg thinking: damn this beer is gunna be dry Still smells great

That is really how to describe it, but there aren't any sellers with descriptors anywhere close

Does anyone know where I can get this glassware. It is from the most recent brewer of the month from the aha. The glass is awesome.

Just add some table sugar (sucrose) and you'll be plenty happy.

thanks guys.. it gets brewed today

What do you guys think of this saison recipe? How do you think it will taste? Mash Temp 150 - 152 Fermentables Ingredient Amount % MCU When Belgian Pilsen Malt 7.00 lb 58.3 % 2.1 In Mash/Steeped German Wheat Malt 4.00 lb 33.3 % 1.1 In Mash/Steeped Belgian Aromatic Malt 0.50 lb...

Amarillo Saison

do we know which one is more modified? ...if so couldn't you see which has a higher conversion after 30 minutes

Does anyone know what kind of bacteria this is? Brett? Pedio? If the jungle juice at a party doesn't run out we usually have a lot of this on the remaining stuff.

how much does it usually cost to build a keezer collar? This is without tap costs. Just wood I guess and hinges.

BeerAlchemy again

I was thinking of roasting the nuts and pumpkin together @350 til toasty. Then adding it with the specialty grain for 60 min @ 152*. Strain it however is possible. I don't think you'll get any hot side aeration.

For me a rolling boil is a rolling boil. I regulate to prevent boil over. As far as the mash goes, unless your mash tun is paper thin, I doubt you'll have to directly heat it. Making sure you hit your strike temp and mash temp are important. When I don't hit them right away, I add enough...

I like to steep the coffee in vodka or directly into the secondary. How long and the amount of coarsely ground beans depends on the alcohol and batch size. I did a coffee stout where i added brewed coffee directly. I did not like the results for a few reasons. I thought it watered down the...

When I did my saison over the summer, I ramped to 80. And i left it at 70* for the secondary. Primary for 9 days Secondary for 9 Keg It came out well. I still would have hoped for more yeasty flavor. So with a starter, I think I'll have to stress out the yeast sooner.

No big deal as long it is all sanitary