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More Belle Saison info. I made a Belgian IPA mashed unintentionally long and low and pitched a Belle Saison slurry. OG 1056. FG 1000. Checked my hydrometer and everything. This yeast is a beast.

Nice.

Anyone care to post a favorite Cream Ale recipe? Here's one I made: 5.5 gallons mash 150F 60 min 4 lbs 2row 4 lbs Pilsner 1 lb Flaked Corn 8 oz. Piloncillo Sugar 8 oz. Carapils 60 min .6 oz. Willamette (4.7% AA) 20 min .6 oz. Willamette (4.7% AA) yeast WLP001 OG 1048 FG...

I did go through the BJCP guidelines via Beersmith, and despite the differences it seems like there is at least some potential for overlap. So in a nutshell: Cream Ale - mandatory corn / adjunct, low maltiness, low hoppiness Blonde Ale - all malt grainbill, moderate maltiness, low...

What are the fundamental differences? Discuss.

I brewed it last Friday, swapping the crystal 20 for munich. The original is one of my favorite beers, but I'll post in a couple weeks when its all bottle conditioned and ready to go. Thanks for all the advise.

That was kind of my thinking. The "kitchen sink" approach to a saison recipe...

Cool. I think I will give it a shot. I use wheat in mine as well. And rye. Rye and saisons are like peanut butter and jelly IMHO...

I have a recipe for a saison that I am about to brew for the 6th time. I put the recipe together when I first started brewing before I had a real grasp on what all my ingredients were doing. Long story short, I've always used 8 oz. of crystal 20 (out of an 11.25 lb grist). I was considering...

Howdy. Wanted to throw down a Belgian IPA and was looking for hopping ideas. I was going to try and keep it belgian with something along the lines of Styrian Goldings for bittering, Tettnang for flavor and Saaz at flameout. But I've read that Citra works and plays well with belgian yeast in...

Hey all, thanks for the replies. I ended up taking the post off and it was clogged with hop debris. And so was the dip tube. I ended up racking to a new keg and I'm glad I did. There was enough green left in there to clog it up 20 times. Lesson learned.

Thanks! I think I'll try the post first and if that doesn't work, rack it.

I made a pretty severely dry hopped beer that I transferred to the keg right from secondary. In hindsight, I probably should have racked into another carboy to settle again before kegging it, but too late now. I thought I could just blast out the leftover hop bits (pellets) once it was...

Looks good to me. I guess you're steeping the 1# of pilsner malt with the caramunich? Personally I'd skip the extra pain in the butt of steeping if you can find a munich extract. Caramunich is a different animal than munich tho. I haven't plugged your recipe into beersmith, but I'm guess...

Just to add some more results using the Belle Saison dry yeast. I wanted to make an inexpensive and light table saison/belgian ale for the summer. Shooting for 5% ABV at the low end of "official" saison territory, I started with an OG of 1.040. Pitched 1 rehydrated packet at 66*F and let it...

Thanks all. Based on all that I think I'll go with either 500 or 530. I've had great results with both.

I wanted to make something along the lines of an imperial belgian witbier. I know that normal gravity witbiers aren't supposed to be kept around, and I wasn't sure if that was a function of the yeast strain, or the high wheat content of the beer. Maybe both? Anyway, my first thought was...

Glad I could help. FWIW, saison is one of my favorite styles of beer...

I think it would be a fine beer, but it might stray a bit from what would be considered a conventional saison. If I were going to change one thing about your recipe, it would be the cascade hops. I made a saison with casacade before, and I think the grapefruity character of cascade really...

Saison = Farmhouse Ale. I've fermented WLP565 and WLP530 at 68*-70* and IMHO you get plenty of Belgian character at those temps. They can ferment higher - I've done them into the high 70's - and I guess you get more belgian twang, but you don't have to. I'm pretty sure the write-ups at...