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I made up a starter a few days ago that I planned on using Saturday, but circumstances prevented me from brewing on that day. I normally use my starters 48-36 hours after creating them so to pitch at high krausen, but I know others wait for the starter to completely ferment. Since I am not...

I have a Belgian Saison fermenting with Wyeast 3724 (o.g. 1.060) that is only down to 1.017 after six weeks (five of which have been at 90F+). I know this yeast is slow, but I have never expericened something like this one. I can tell that it is still working by the small layer of bubbles on...

I know both beers are made by morgaat, but does anyone know if they use the same yeast for both beers?

I do something very similar, but I use s-05 for bottling, especially with such a strong beer. I also make sure I use heavy bottles for anything more than 3 volumes.

You can always cut your sparge into two equal parts and sparge twice. I do this with big beers that do not easily fit In my cooler. This can also hel you maintain temperatures.

I also have a batch with just the saison yeast. I am pondering just washing that yeast and funking with new bottle dregs if I want to go that route.:rockin:

This saison has been fermenting with wyeast Belgian saison and Orval dregs. I know this one needs to sit for up to a year or more, but is that commonly done in the primary or secondary? are there advantages to either? Thanks.

I am almost ready to transfer a saison to a secondary and then wash the yeast for later. This particular batch was funked with the dregs of two bottles of Orval along with a starter of Wyeast Belgian Saison. Will the washed yeast retain the Brett characteristics from the dregs and become a...

I've used this strain many times during the Georgia summers. After the predictable stall, I move it upstairs where it gets into the 90s. The results are always very very nice.

:fro: I am going to do something Ike this with my next batch, a saison. Since wyeast's bellman saison strain stalls out around 1.035, I think I may add my Orval dregs at that time instead of warming it up like I normally would. I just wonder if 1.035 is too soon. I know many add it at the...

I'm about a year early on this one, but how do you go about priming Brett beers? Do you need to reyeast, or is there still suspended Brett after 12-18 months?

Thanks for clearing that up for me.:mug:

I will be brewing up a batch of saison soon. It will be a ten gallon batch, and half i plan to funk with Orval dregs. Right now the recipe is for a 35 IBU beer. Is that too much for good Brett performance? I keep reading how Brett does not do well in high IBU environments, but how high is...

Should I do it, or would it be better to start with a new culture? What would be the risks / detriments to washing and storing this yeast after it has been used for three batching already without being properly washed (slurry stored in the fridge in a sanitized jar after each use)?:mug:

I think I am using waaaay too much DME then. Whenever I make a starter, I use a ratio of one cup DME to one quart water. Do you make very small little starters to wake up the washed yeast slurry?

If you pitched a greater quantity of washed yest slurry, could you forgo making the new starter? I typically collect slurry from the carboy after pouring off excess beer. I use these for three generations and then buy new smackpacks, make a new starter and start the process all over again. I...

I am about to use a third generation slurry for a lager I will brew this week. I need this to be through fermenting and diacetyl rest in fewer than ten days. I thought adding a little yeast nutrient to the wort may help things happen a little faster -- that and turning the fermentation...