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I think I caused some confusion by drifting to another topic, Dave. You were talking BE-256 and then I chimed in with BE-134 Belgian Saison. Was it M41 = 256?

I've been using BE-134 for my saisons and I love it. It's the closest I've come to achieving that citrus/spice character I'm going for. I suppose it's the friends-with-benefits version Belgian saison yeast. No stall, no maintenance.

Well, M41 worked out for me and I like it a lot. Nice Belgian character. Ferments down to around 1.001.

Dark mild in a wine glass. Considered a crime in some parts.

That jaggery saison was frickin awesome btw. Unlike when I've used honey, the flavor and aroma actually makes it through to the finished product. I'll be doing that saison again when the weather warms up. This week I'm brewing a jaggery Belgian blonde. Just with pils, aromatic (Franco-Belges)...

I've been using jaggery in my beers. That cream/butter/honey quality really comes through in the final product. I made a nice saison with it last fall, and I'm doing a Belgian blonde this coming week. 1 lb in 5 gallons seems about right in these styles. Almost any Indian grocery store carries...

Synchronized catnapping...

Kevin got lit on some cat weed and now he's sleeping it off...

I was listening to Clutch's version of Fortunate Sun. Then this happened...

It's been a few months. Brewing a kitchen sink brown ale... 2Row, caramunich, torrified wheat, amber and chocolate malts. Willamette hops and Windsor yeast to follow.

Are You Sure Hank Done It This Way?

If you're quick you can try counting bubbles.

RATM's Tom Morello and Grandson. Hold the Line:

JS Bach. Violin concerto No. 2 in E major.

I was really impressed by the Belgian character from this yeast. Hopefully your local store carries it, or worst case scenario it should be easy enough to find online. Good luck.

I'd drop the 120 for sure. At 9% of grist you'll be in for mega licorice flavors that you may not appreciate. Replacing it with medium crystal would work nicely. You can safely up your brown malt to around 10% if you want some of the drying complexing it brings to porter. As for your roasted...

You might want to try M41 Belgian Strong Ale. It's a very high attenuator that in my experience provides classic Belgian character. As it happens, I'm using it tomorrow in Belgian blonde.

The kefir whey bread turned out well. No sourness, surprisingly, but delicious nonetheless. I enjoyed it with the flavorful kefir cream cheese that the whey was extracted from. Good eats. :)

Thanks. I did as you suggest and doubled my usual amount of yeast. It's been a while and I went by feel on moisture content, so fingers crossed. I'll share results tomorrow.

I'm using conventional dry yeast, but I understand that the kefir whey will result in a sourdough-like bread anyway due to its low pH. I'm planning to let it rest overnight and for at least 12 hours.