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I did try and make a Trappist clone. Sorry about the confusion. I was busy when I posted it and left that out that I originally was trying to brew a different beer style.

Sorry. I bought some WLP500 and it was bad, so I pitched the WLP 565 that I had on hand. It was clear on the WLP500 starter that the yeast was bad.

The reason it is dark is because the yeast I got was bad. I did. Starter and noticed it was bad. So I had some saison yeast and pitched that. I have also done some research about dark saisons and how they taste great. Thanks Calder, I am going to bottle it and see what happens. The "islands...

It has only been in there for a couple of days. If it is in fact lacto? Do you think if I bottled now, and rack underneath, the beer would be fine? Or would I be better off dumping any brewing another?

Thanks man. I appreciate your help. Bad practice on my part.

I took a couple from the side of the carbon. My beer had been in the secondary for 5 days. The "islands" are semi-transparent, and there is no bad smell from my carboy. This is a Belgian Saison. OG: 1.068 after primary: 1.004 I am looking to bottle Tuesday because I will be traveling. And I...

Thanks. I will take your advice and leave it. My latest sample was pretty peppery, I am guessing it is because of the WLP 565 yeast I used. It tastes great though. My OG was 1.068. I'll leave it. I appreciate your help. I have no experience with saisons.

I want to make a spiced saison for the holidays. I used Pilsner Malt, Carafoam, and Belgian Candy Sugar. It is sitting on the secondary and I am trying to bottle next week. My gravity as of now is 1.004. Does anyone have any ideas of holiday spices I could use. Also, I am asking for advice...

Thanks for the reply. I guess that is the struggle and benefit to home brewing. I was just frustrated because I was hoping to make a specific style of beer and had to improvise and make another.

Sure will. I appreciate the reply. I'll just wait and see how it turns out. It was just I was pissed that I wanted to brew one style and had to improvised and do another. I guess that is the struggle, or beauty of home brewing.

My original goal was to make a Belgian Dubbel, but I found out that my yeast was bad when I made a starter. I tried to keep it simple and used pilsner malt, candi sugar and carapils. I had some WLP565 Saison Yeast on hand. I let my wort chill over night, and I pitched that so my wort would not...

Thanks man. That is awesome to here someone from the 209 is doing something so selfless.

Thanks. I saw that Fat City place, but it seemed like they focused on BBQ more thank HBS. Getting in contact with the homebrew clubs was my next step. I just don't know if there is a demand for craft beer in Stockton. I haven't lived there in almost 10 years.

I am asking anyone who lives in Stockton, Ca. Or surrounding areas. I want to k ow if there is. Homebrew Supply there. I can't find any when I search for it. I was born and raised in Stockton and left when I joined the Marine Corps. I am thinking if it would be worth it to open a homebrew...