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Interesting. I think I'll take another reading tonight and make sure that is correct. If it really is at 1.019 then I'll either, pitch another fresh pack of Belgian Ardennes into secondary, or possibly hit it with French Saison (but I'd worry that would dry it out too much.)

Hey All, I brewed something that is supposed to be similar to a Houblon Chouffe DIPA/Tripel clone(not exactly a clone). I'm wondering if anyone knows that the final gravity of the actual Houblon Chouffe is? I suppose I could stick a hydrometer in a bottle but not sure if carbonation...

I'm going to midwest brew supply right now as it's barely 1 mile from my office! I have 10 gallons of Blonde ale at home and I think 2 gallons are gonna get funktified! My blonde was fermented in Primary half on Belgian Ardenes, and the other have on American Ale. I'll put 1 gallon of...

I think I'm gonna head to my LHBS and buy a bunch of these gallon jugs and start doing this! I love this idea!

I had heard on a few different forums that it took a long time for fermentation to start with just the smack pack and that using another sacc strain along with it was maybe not necessary, but advised. Good to know! Cheers! I've put so many different bugs in my first Flanders there is some...

That's good to know. I'd heard mixed reviews about using that blend without another Sac strain.

So you just used to Roselare blend? Did you get active fermentation out of just that?

I have two flanders reds going. One I did about 10 months ago with Roselare. I had it on the yeast cake for 7 months before transfering to secondary onto 1 oz. of French oak cubes that I boiled for 30 minutes. My thinking was, I wanted a bit more Brett in the finished product and that is the...

I usually go up to 3.0 volumes but I also typically bottle my Saison's in thick champagne bottles

I'd say that recipe is pretty close. It definitely has that plum dried fruit flavor in it that must be from the Crystal 120 or maybe Special B. I have a recipe that I feel is pretty close here. Mash on the high side at around 154 to 156. I'd love feedback if anyone brew's my recipe on what...

It'll probably be in it's PRIME at Christmas time! Get it brewed! My Bier De Noel based off this recipe is 10 months old and tasting better then ever. Mine is in it's Prime right now, but I added Muscavado sugar to the recipe and it took a while for that to mellow down! Cheers, let us know...

I did a SMASH HOPBURST - TWO weird techniques. I added all hops with 20 minutes left in the boil. Whirlpooled some hops at 170 when chilling and dry hopped. IT's like Hop juice! If you want to get a little more bitterness, then FWH (first wort hop) a half ounce of your aroma hop and add a...

I guess it's time for me to brew this recipe finally. Might as well.....right? I have a low gravity Saison Brett right now. A medium gravity spiced saison with rose hips, coriander, and star anise...I guess I need a higher gravity version hanging around as well. Gotta brew me some...

I'd say you get that clove flavor mainly because of the temperature you fermented at. Many Witbier, and Hefe yeast when fermented low give you more clove then Banana. Weird thing is, 70 degrees us low for this yeast. Ferment higher next time...80-85 if possible. You will be rewarded with a...

I prefer to under pitch this yeast. I rarely do a starter and I prefer the ones that are fermented with only one smack pack, no starter. More funky, fruity flavors from the yeast being stressed!

I did a Vienna Simcoe SMASH that is amazing. I also Hopburst it and mashed really high (160 -158 degrees) to give it a bigger body. I tastes like hop juice...frickin fantastic! Golden Promise Amarillo is probably next in my que! You can check out my Vienna Simcoe Smash Hopburst here...

the big difference is that 3724 is a finichy yeast where as 3711 will keep on chigging and chugging away. 3724 you have to keep extremely warm 80 degrees at least and still sometimes it stalls out for a week at a time around 1.020. Then with warm temperature it usually picks back up and...

You'll definitely get some fusels at the upper 80's to mid 90's with this yeast. It'll also be a very dry beer, and I've tasted a local breweries saison that ferment in the mid 90's with this strain and there was definitely some off flavors at the end of the taste. An after taste of...

Hey Cat, How'd this one fair in competition? love me some 3711. by far my go to Saison yeast. Doing a Saison Brett Saison right now. 3711 doesn't leave much for the brett to eat though! Cheers!

I kegged them both this weekend, and the decoction definitely came out a darker color. There are a lot of hops in this recipe so it's tough to tell if the decoction came out more malty....that is undecided at this point. I'll be bottling it soon and will have some BJCP certified judges do a...