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Belgian Tripel

Thinking about swapping out the Pilsner in my rye saison for Munich II because I have a ton of it to try and use. Could work, could be a disaster. Thoughts? 5.5 g batch 10lb Munich II 2.5lb rye malt .5oz magnum (60 min) .5oz Centennial (10 min) Wyeast 3711 French Saison

HB Cherry Kettle Sour (Lager)

HB BA Doppelbock

Brewing a Rye Saison on Saturday

The Belgian Blonde is my beer, the Polish blonde is my wife.

Ok I finally decided to dump the yeast. Overnighted 2 smack packs of 3787 (not friggin cheap!) in order to stay on schedule. Get a cat they said. The kids will love it. 😡🤬

🤦‍♂️

I posted more to vent, but I can go with civic minded!

It’s an inexpensive batch and I have all of the ingredients on hand for another, so I’m gonna use this yeast and hope for the best.🤞

Unfortunately I don’t have quick access to more yeast. I just contacted a local brewery to see if they can help. Last year they very generously gave me some lager slurry when I was in a pinch. In fact, I’m still using that yeast!

I over sanitized if there is such a thing! Probably lost 1/8ish. Brewing tomorrow morning so I’m probably just going to go with it as is and hope I don’t have an infected underpitch! With my experience 3787 is a beast so hopefully it’s out-battling any other critters that might have been introduced.

So this is a new one for me. Had the 3787 smack pack on the counter warming up and getting ready to pitch into a 1 quart starter. Came upstairs and found the smack pack on the floor full of puncture holes from I’m assuming claws and teeth, yeast seeping out all over. I pitched into the starter...

Belgian Blonde

Maibock tomorrow

Brewing a maibock Friday and a Belgian Blonde the following week. Getting back into Belgians and Saisons after a 3 year pause. From right to left, kettle sour (cherry), Doppelbock, imperial stout brewed 12/25/20 and imperial brown brewed 6/25/20.

Thanks for the reply. It actually ended up working just fine. Had a nice sour wort right where I wanted it at about 48 hours and finished the brew with no issues. RDWHAHB is a philosophy I need to practice more!

i have only ever used 2206 and an Augustiner yeast from a local brewery. I have been happy with both and haven’t experimented beyond those.

Old thread I know. Wondering if anyone has pitched this a bit on the hot side and what results were? I pitched the 605 into wort at about 110°. Twelve hours later, no noticeable souring. I know the optimal temp rang is a high of 95°, which the wort is well below now.

Mash in @ 1.5/quarts per # grain to hit a 142-144 target. Rest 15 min @ 142-144 Pull thick decoction 12 quarts (3 gallons) Raise thick decoction to 158. Hold there 15 min. Then boil thick decoction 30 minutes Add decoction back to main mash. Targeting 156-158. Hold main mash there 30-45...