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Just to clarify, I'm not developing a recipe for the brewery, this is for at home with 2.5 gallon batches. Nothing to do with marketing. I know what a Saison is, but I also don't care what it's supposed to be. The Saisons where I work are all pretty "traditional," low amounts of noble hops...

Hello everyone, I've been trying to develop house beers, and I want one of them to be a Saison. I work at a local brewery that uses French and Brett for all of our saisons, and I would like mine to have a similar flavor with some more hop character. I don't think the Brett ever gets the chance...

I think it'll be great. The flavor is similar to Belgian biscuit but has a unique flavor of its own. I say go for it.

My favorite IPA hop has become Idaho 7, but I just bottled a pale ale with all Cascade and it blew me away with its character by itself at the rate of 4 oz. in 2.5 gallons. I think I'll keep using it as a single hop more and more.

So drinking this now, I'm finding that I much prefer an Altbier made with continental malt. It's really not a bad beer, mildly toasty and easy drinking, but light in flavor and missing an "it" factor that I think is due to missing the European malt.

Odell, Fuller's, Funkwerks, and Prost inspire me quite a bit.

I think US-05 would be great, the body from the rye will help the perception of dryness. I'd also dry hop!

I would brew a classic Tripel first and make adjustments to it to get what you want. All the spices would be interesting additions if you're brewing this all the time and you can handle some experimentation.

I wouldn't do it myself but I know people put 18+ oz. of hops in 5 gallon batches and report good results. I say go for it.

Stylistically I'd say the one without sugar would probably be better classified as a Belgian Blond. The high ABV with the dryness from sugar is a characteristic of the style.

I find the Amber malt described in the link above is pretty close to Biscuit or Victory in flavor and color.

All-grain Pliny the Elder Double IPA Clone please! Thank you.

A Marzen grain bill with a clean ale yeast for fast turnaround.

A light saison? Pils, a bit of wheat, good dose of Noble hops and French Saison yeast.

Not in the fridge, but a cool basement. American Strong Ale that's almost two years old and aged reaaaally well.

I think the yeast would be fine, especially with a dry packet with a high enough cell count. DME would definitely affect flavor more, so I would stick with sugar. I would go ahead and give it a try, I bet it'll carbonate just fine.

You could probably just use a packet of dry yeast, prime with a calculator for your desired CO2, and bottle like any other beer. Just use ordinary sugar. It's an interesting idea, let us know how it turns out. It would be slightly alcoholic and I'm curious how it would taste.

After looking at your crush, I'd take a look at your pH. If you can get information on your city's water and adjust accordingly with a water profile calculator, you don't really need a meter or anything. The ballpark works just fine.

Just try styles you've never attempted, even if you think you're not a fan of them. When you go to the liquor store, do the same and you may be inspired.

It's hard to say if a single element of your process is the most important element of homebrewing, because I'd say your process is the most important element. The beer is the sum of its parts. If you have great water but you're fermenting 6-row at 80 degrees with S-04 without sanitizing your...