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BA guidelines, as used for GABF? The BJCP guidelines (as used for NHC) would place a “brett saison” in Cat 28A as recommended above. “Brettanomyces is not typical for this style; Saisons with Brett should be entered in the American Wild Ale category.” I just sampled a c2c fermented beer...

Thx. I brewed a Baltic Porter based on that recipe last week. Tastes roasty but not burnt. So far so good! I came in at 1.090 for a 12 gal batch in a keggle system. I could have hit target but i didnt want to add another 1 h to the boil. I boiled for 120 min. Will pull a gravity tomorrow to see...

WY2206 all the way. Have a Baltic Porter going now with it. Down to 1.048 from 1.090 in 3 days at 48 degrees F. Will raise the temp a few degrees in a day or two. Don't brew lagers that often but when I do, I use this yeast. Clean reliable tasty. I have enough various ale and Saison specific...

Interesting. Guess your getting nutrients for the final pitch too. Id just degas w CO2. Love the approach. Thanks.

I dont follow. Why are you adding yeast and sugar to your kettle before you brew? I like that you give some to your cat! 😀 my cat requests correction demands ice from the ice machine when we get some 😀 fair enough!

Ive been eyeing that recipe. Not too roasty? Definitely a different way to approach a baltic porter. Rather than mostly munich. brewing something close to it this Wednesday. Might sub some special b for choc malt. 50:50. Increase ibus? Im going to use wy2206/wlp830 strain. Love to hear more...

Mash at 148F and you’ll have no problems w that yeast.

Post hot tub libation. Not especially fresh but still tasty.

i was referring to the post above. Post #7. Y some sort of dark toasty grain. 😀

I dont. Going off the Ron Pattinson comment in this thread. Doesnt sound like something Id want to use as a base malt just yet. Need to learn more. From what i recall Brown malt varies a lot in color today w TFawcett on the lighter color and others much darker and roastier. Do we know what...

Sounds like an amber biscuit malt not a brown malt........

Interested. Is this supposed to be modern day brown malt? I need to dig more into this. https://www.simpsonsmalt.co.uk/our-malts/imperial-malt/

Cool. Im a big fan of hoppy Saisons! Do the hops give you the descriptors they claim? Peppery mango pineapple sounds great to me.

Tell me more. How were these hops w Saison yeast?

I would love one of these. Inkbird makes great products! Thank you.

Was there Friday. Bought a 4 pk while closing my tab. Gave 2 to my Pop and put 2 in my suitcase.wishing i woulda been stingy now. Gonna share the other w my homies at a local brewery

Y. I read all that about the freedback. I seriously doubt the judging quality is any better. In regionals ive gotten 3 sets of judges but typically two of the three are novice. Last years judges were all well qualified ( if you think bicp certification means that) Entering the same beer in...

Could freeze the pomace in zip locks then thaw it out. Thats what im doing. Granted Im adding it to a mixed ferm beer so not worries about bugs anyways. Cheers.

“Industry”. 2022 GABF Gold German Pilsner

Industry and a Hell Yes.