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Yeah, I have heard that it can get syrupy at higher amounts and the lush, spicy thing was what I was hoping for. I stuck to about 15-20%. Tried it in three slightly different saison recipes and each had the same quality. I've done these recipes many times without the rye and it doesn't show up...

Why don't you give us some idea of the specific contradictions you noticed?

I've found that it's very though to get bright clean flavors out of homegrown hops. Hop farmers have learned how to select just the right time for harvesting and have very exacting drying processes. Both these factors play a big role in the finished profile. After trying my hand for a few...

I would work on water treatment. Check your local water report to see if they use chlorine or chloramines. You also want to run your water through a water calc to address pH. As for the rye, I experimented with rye and decided that I'm not fond of the profile. I found that it produces a...

A first generation DuPont pitch experiencing a temp drop will tend to stall. It may take quite a bit of time to get that guy to finish, but I wouldn't consider it done until you are well within single digits.

What are you using to inoculate the starter? Honey? AFAIK honey has antibacterial properties, so I'm not sure you'll have much success. You can definitely pitch dregs.

Talked to the brewer today about the process. They mash, bring the wort up to near boiling, cool, pitch lacto, sour, boil for a brief period (15), and finish with kolsch yeast. Again, the flavor is an unpleasant graininess. Similar to the THP "Cheerios" flavor but maybe a little more musty? It...

I used 1968 for a while in my hoppy beers. The above poster is right about dropping clear. That's the one thing I really liked about it; you can make a bright beer in short order. That said, the eater profile wore on me after a bit. It's got the British esters, but not what I would call anything...

Happens to the best of us!

Honestly, if I'm going to drop $200 on a fermenter, I'd go stainless.

Well, nothing is required.The archetype, Saison Dupont, is 100% Pilsner.

A new brewery in town has been experimenting with small batch Berliners. Both batches I tried had an unpleasant grainy flavor that appears on exhale. Im wondering what off flavor this might be. Diacetyl is typically characterized as butter but can also be "rancid." DMS can be cooked corn, but...

Many saisons use Pilsner as the base and then add 5-20% non-barley grains. Most often wheat, but oats, spelt, and rye are also common.

If your beers are labeled you're good to go. You're allowed to bring one case per person, so as long as you limit it to two cases you'll have no issues. Just don't mention its homebrew. From my experience crossing the buffalo border quite often, you'll have no issues going in. The Canadians are...

Ha. Nothing mind blowing, but here's what I've learned after 6 months of working with it. Generation and temp profile seem to be the most important factors. I tried several rounds with no airlock and they worked out well, but so did the airlock trials. The first few batches took longer, 10-14...

With 3724, go low gravity on the first gen ( Edit: I had some really great advice but it disappeared when I tried to edit.

I've heard about planing staves down, so this is probably a rudimentary version of that.

The hop debris and trub won't impact the viability of the yeast. The only thing you have to worry about is flavor impact, but you're pitching into a hoppy beer, so go for it.

Nice! So the benefit to blending in a carboy and giving it some time is that you'll have much more control over your carbonation levels. 1.004 is nice and dry but the Brett may or may not take it down to zero. You could prime on the lighter side to account for the extra gravity points but you...

I would run your water through a calc instead of guessing on the acid malt. Mash pH is a pretty critical component of a beer. I would give as much thought to your water as you do the grain bill.