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thanks for the update - sounds like I need to stock up on some of this stuff - do you have an exact, or give or take a few degrees, ferm temp reading? Are you getting a good balance of the wild and spicy or would you say the spicy is dominant? Similar to 3711? This just sounds so awesome. I'll...

Hey everyone. Had a great Grisette this past September that has stuck in my mind as being Saison-like, but even drier and slightly more spicy than a 3711. Researching this lost but now re-emerging style, there doesn't seem to be a lot of info out there other than the general history behind...

i'll be interested to hear about your first tastings - especially with your G-pa's honey. A little mint taste? Sounds like that could play well with the effervescence of a Saison. Also - Belle Saison - interested to hear how this differs from 3711 if you've used that before

Get that fermentation started now for a couple weeks, bottle, and have your first green tasting when you get down there, wait another couple weeks and you'll be there! Don't deny yourself!

never used Zythos before - would love to hear how that contributes I loved the dry crispness the honey adds, great way to add fermentables without changing the color too much - and, for me, I get bored with just using cane sugar I'm so jealous you're making one, and with the Belle Saison...

i used lemon and lime juice, which made a sugar I used in a "Belgian 2.5" a little sweeter, but it still just had a caramelized vanilla flavor - it tasted very similar at clear, blonde, and amber stage - only when it got super dark did I get a "toasty caramel" flavor - not as complex - just...

2 things that helped me out - not sure of what type of pot you're using - I use a 3 gal boiling pot, in other words: A. I wouldn't use something that has a lot of surface area, but that is fairly deep - I wouldn't try more than 2 lbs at a time, especially when trying to match the 180. B...

gotcha - sounds good

if you want to go strictly natural, you should try some date sugar too if you haven't already - you can just buy dates and let those suckers dry out at 350 for an hour, then left in oven overnight, puree or coffee grind those suckers - it adds a great raisin/date/rum-chewy flavor to the sugar -...

I want to say 3711 burned through mine in about 3 days, then completely finished off down to 1.000 in a week, then I just left it sit for another week just because I never used it before and didn't want to rush (2 weeks fermented) - then, I left it in bottle for 2 weeks before I tasted (4 weeks...

You'll increase the body for sure, not sure of the mouth feel, but I love the silky mouth you get from flaked oats and have used it in every brew since. I'm sure it will be just as tasty - are you worried about head retention/type of head?

I love the DAP method with 290 - I did a side by side comparison with D-45 and I'll bet yours was just like mine - almost exact same taste, and probably a little better / more complex - I also made the equivalent of 90 and 180 and again, tastes similar if not better - it isn't worth buying the...

thanks! - I have found to get a bite from the unmalted wheat, while getting a silky mouthfeel from the oats - it's almost like an element of enjoying white wine or ginger ale obviously minus those flavors. Maybe it sounds crazy, but I've used them in the past 3 brews so I'm stickin with it...

Thanks for the heads up on the IBUs and additional age time - I will def move to secondary for additional month+

that's what I'm talking about!

Hey everyone - could use your thoughts/advice/experience regarding my BDS recipe below. I am putting the dubbel on the backburner for late summer and getting this bad boy ready, with your valuable insight hopefully. Thanks in advance for any input you may have! I call it: "You just listen...

i've found steeping the peels in water and adding to boil (like 1-2 quarts / .25 to .5 gals) provides my brew with a soft, noticeable citrus taste - did it with a 3711 with 4-6 clementines peeled - you obviously want to factor this method into your pre-boil volume qts/lb of grain

I have to plan my brew day a week to two weeks in advance when I see a clear Fri, Sat, Sun and put in on the family google cal (my family is that crazy) - that's why I prefer hard sugar - I can make it bulk when I'm in the mood for a brew session, but only have a couple of hours during the week...

for every pound, add 1/2 cup of water, 1/2 tsp of DAP, bring it to temperature and corresponding color, cool down with additional 1/4 water, bring back up to hard crack (260) for added depth of flavor, replace part of your cool down liquid with equivalent amount of steeped spice mix or orange...

I've tasted green saison bottles at 1 week, 2 weeks, and 3-3.5 seems to be an odd in-between time, for me anyways. My pumpkin saison was 3 weeks just this Sunday - it tastes great, but, I think a nice round month and it will be that much better. EDIT: a little weird testing the pumpkin in April...