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See if this will work. Never tried it like this haha. Saison, Bière de Garde, & Farmhouse Ale Appreciation Society

I think that could be it too. But I fight that with higher carbonation for perceived body if I don't use wheat, rye, spelt or oats. Even my kegged Saisons are served around 3.5 vols. Built my keezer to handle that setup lol. 15 ft lines are no joke. And I run flow control rototaps on that...

I'm known as the Saison and Bitter guy lol. For the same reasons. I like flavor, but I also like quaffable beer I can have a couple pints of or pop a 750 and easily drink it. If you are on FB, we have a great Saison, BdG and Farmhouse group I'm a mod of. Lots of great homebrewers and pros...

That sounds like a perfect plan. I love that OG of 1.040. MOST of mine don't go over 1.042ish. For some reason when I do my Rye Saison I give it a little more gas to 1.046 but rarely do I shoot for over 1.050 for mine.

The first time I saw it was with the WLP670. I was like wait, where did the Saison-y pepper and spice go? Then it was just like white wine notes and lovely. C2C is fantastic for that as well. I too really like the "clean" Saisons a lot. I don't know which I prefer but when I pop a bottle of...

That's right Imperial Rustic and Wyeast 3726 are supposedly the same (Blaugies) strain. I believe Omega Saison II is the same as well. I have not brewed with it though.

In my experiences over the years and my long studies and talks in the early days of MTF Diastatic yeast is the best to use with Brett because the phenols are converted to other flavors as well as the beer gets pretty dry. I've tested a few bottles and only seen them drop maaayyyybe .002 over...

Yeah life got in the way of continuing the blog but it was a lot of fun and I seem to still get a lot of people stopping by to read it so I keep it up. Favorite overall yeast for Saison is Rustic/3726. I do like 3724/565 as well but only if I can ramp the temp on them. All the Wallonian...

Never had an issue with standard cleaning and sanitizing. Used same Speidels for Saison, Bitters, and even some Lagers.

I brewed Saison exclusively for a few years. During that time I used almost every yeast available except for some of the brand new ones from the last 2-3 years. For clean (non brett) Saison I like Imperial Rustic or Wyeast 3726. If wanting a dry BE-134 has produced some nice beers for me and...

Right, that's what I'm saying though (in shorter words and not as detailed as you). The gauge get's you a starting point where as the fixed graduations on the knob will not always be accurate. This you'll have the ability to adjust but also have the gauge there to have a base starting point...

Aren't the ones with markings pretty unreliable? This has a gauge built right in to tell where it is. I would think a gauge like that would be more accurate and easier to read than tick marks on something that is screwed in and out. I thought it was a great idea to do it this way.

Sipping Old Forester tonight. Got a Burton Ale ready to keg soon.

This was posted above but this is pretty much how I brew my wheat beers and I've loved them all. Hefe Weissbier, Bavarian Style Competitions can be great and get nice feedback but also remember to brew beer that you like. Not every judge is going to judge the same beer the same way...

Not near enough but that's def worse than I've ever had mine haha. I do try to keep it wiped out when I swap kegs. I also have a couple fans that move air so it seems to keep everything relatively clean as long as I don't spill much in there.

Absolute banger of a mail day yesterday and then today my new Flex+ showed up. 2 days to get to MS from Spike. Insane for free shipping. Can't wait to get this cleaned up tomorrow and beer in it Sunday.

I got you Vitamin C - A game changer?

I'm putting this on my list to brew. Sounds fantastic.

I have done exactly this in both British Style and Hef Style beers. I stopped doing it and started just over building my starters and keeping back some of it for the next starter for my brew. I had okay results with the top cropped stuff but it was just a hassle haha. pseudo-open ferment all...

I buy sacks of Pilsner and MO, sometimes wheat since I use a lot of it and Munich too. I keep them in vittles vaults and have never had a problem. All my specialty grains I buy in 5lb increments usually and store them either in smaller vittles vaults or some storage containers from the dollar...