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I need to try 3711. I always use the Belgian Saison 3724, but am growing tired of the stall effect.

Its just an internet message board chief. You've taken a few shots at other teams, he took a shot at yours. Leave it.

lol grow up

i don't mind 11 behind the ball if you are springing counter attacks when you win the ball, but 11 behind the ball and just kicking the crap out of it every time you get it is lame to watch.

This, plus, the thing that Qhrumphf is upset about happened over 100 years ago.

22oz bombers ftw.

Canned goods & large batches of fried foods.

I bet its going to be so awesome to celebrate finishing ahead of arsenal.

What about them was a failure? Just curious.

Just an update.... Took a gravity sample last night, it had stabilized at 1.002. Tasted the sample and it had a crazy good brett character. Went ahead and bottled it.

I'm one of the few that have never been summoned, but would really like to. Not sure I'd enjoy a long drawn out murder trial, but would really like to do a 4-5 day trial.

What was the pre-boil wort pH?

Did you take a pH reading after the 24 hours at 85*?

I wouldnt say i'm club over country or the opposite. But i do enjoy international matches. The first game I ever went to was an England game.

I wouldnt say it had zero brett character. There was definately some there, but not much. Sounds like I should let it age a little while longer.

Sorry for the cross post, but I had posted this in the bottling forum and didn't even get a view in 3 hours. Below is a "Brett Saison" I brewed 12/26/15. 12lbs Pils 0.5 Acid malt Hopped to 35 IBUs Mashed at 147* OG 1.058 FG 1.002 Wyeast 3031 PC - Brett Saison blend Ferm temps 68* 2...

Maybe I should have posted this in the wild & lambics forum. Below is a "Brett Saison" I brewed 12/26/15. 12lbs Pils 0.5 Acid malt Hopped to 35 IBUs Mashed at 147* OG 1.058 FG 1.002 Wyeast 3031 PC - Brett Saison blend Ferm temps 68* 2 weeks, 78* 2 weeks, duration at 64* Glass Carboy...

I actually thought the Germany/England game was one of the best international matches i've seen in a long long time. Definitely the best friendly i've ever seen. Sort of renewed my interest in the international competitions.

you know what they say...liquor before beer, in the clear. Beer before liquor, in the clear. :tank:

The only thing I would add is that you may want to make the wort a little more easy to ferment. US-05, or most sacc yeasts for that matter, have a tough time working in conditions where pH is below 3.5. So, you may want to mash closer to 148-150. I'd do all you can to make their job easier.