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In theory you could use beersmith or bru'n'water with a tiny volume, but I'd just be droppering and testing it. Go Beavs!

How did they turn out? Thinking of using 1118 and Brett B co pitched.

It's my go to for all stouts and porters, and a blonde ale I make every spring. But I've learned anything above 1.050 it really needs to be kept in the low 60's and held down, maybe let it rise to 67-68 on the last day. It will perform just fine, no diacetyl etc. Using it on bigger beers or...

I did a split batch between Saisonstein's Monster, Saison Parfait, and good'ol Dupont 3724. I've used them all before, but never against the same wort. This was 25% red wheat malt, 8% flaked spelt, the rest pilsner, clocking in at 1.045. All were pitched at 68 and allowed to free rise in a 71...

200g/L is pretty intense for a rubus fruit addition, but give it time, I'll bet it improves. I did a raspberry mixed ferm that I initially felt was just too astringent (like seeds), puckering, a bit herbaceous, somewhat bitter and lacked any subtlety or nuance. That was March. Now I am savoring...

Glad to see this thread keeping good notes on the blend. I really like it, and have all but made it my house primary strain. I only say that because I don't really have one for saisons / mixed ferm, I have a few Solera barrels and one of them uses this. On the sacch side, I think this blend...

Okay! Reporting back and answering this (better late than never!). The beer turned out decent after 3 weeks, was missing some phenol and fruity esters I thought, but it got a 36.5 (guessing a 38 and 35) in the one comp I entered... but I never saw a scoresheet, emailed the organizer to no avail...

I'm currently on the same journey, getting a really good fast-horseblanket culture. I had success doing this last year but it was a total fluke - pitching Imperial Sour Batch Kidz with two Oregon mixed ferm beers (De Garde and Little Beast) - it had the most wonderful funk and lemon warhead...

Very interested in how your So. Passion beer turned out. Did you do a SMaSH?

I have a pocket pH meter and I've always tried to take several measurements including initial / final runoff. I don't think my mash has ever risen above 5.67 pH during/after sparging because I'm generally aiming for 5.3-5.4 in the mash, but this one got me thinking last night. There are a few...

Congrats on the gold BTW that's very impressive. I'm curious which LHBS you worked at? I've been going to Steinbarts for some time, I still go there on my Portland trips since they stock mecca grade. I had to modify your recipe a bit to fit my stock on hand - I only have 1 oz of Amarillo...

GLH has Multihead. Medusa is a CLS exclusive I believe, based on Multihead for commercial purposes.

Cool idea to go with Amarillo. I've used Cascade, and Mandarina Bavaria, both quite good. How is the aroma balanced between fruity hop aromatics, coriander and yeast/phenolic (spicy) character? I only have whole leaf Amarillo (was sent to me by mistake), but I'm going to try your recipe with...

Love the look of this recipe Revvy. I decided I'm going to do this next, after enjoying one of my favorite local beers (a Strong Blonde), the closest commercial example is Leffe due to the esters and sweet aroma. I try to support my local yeast labs - Wyeast and Imperial, but I'm wondering if...

Pitched this and Sour Solera (another BLB blend) last night onto the same lambic 35/65 base wort, around 4 IBUs. The Solera absolutely TOOK OFF within 10 hours (or less, I slept), uff da! Michael's is following hot pursuit. I also pitched Wyeast Roeselare and Lambic blend on the same wort...

Thanks guys, I also reached out to SSBT and they echoed the TSP step is/was needed. I did not use TSP in my initial prep, just BKF, PBW and StarSan acid. Seems like TSP is also good for cleaning grout / tile and prepping paint surfaces, so I'm just going to buy a few lbs of it. Funny, they...

Any update? I just have to know if they have the ridiculous internally-facing welded TC port...

Which valve? It's three welded tri-clamp fit ports. So the only valves are the ones I've attached, and those are ones I've used before. I will reach out to SSBT though, that's a good idea. I was hoping there was some uncommon wisdom I could tap into to try here before I go to them (I suspect...

I need your help folks. TL;DR is I need to make sure my new SS Brewtech BME kettle isn't contributing terrible tinny off flavors to my wort. I've tried BKF, PBW, Oxi-clean, StarSan... I'm still getting this effect. Now for the long version! About 2 months ago I upgraded to a 20 (really 22)...

Sorry to Necro but I didn't find any other elderflower saison threads... Kyle, do you recall if you fermented this higher than 70ºF? I love 3711 and am planning to use a dried elderflower and jasmine steep at flameout with a similar malt bill, less rye. I will also hop quite a bit less as I...