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Awesome, lots of options, thank you all!

I'm looking for some advice. I typically brew Belgian inspired ales and Pilsners but I'm looking to brew a pale ale for an upcoming fantasy baseball auction being held in Las Vegas. I have this habit of needing a few ounces of something, but buying in bulk and the result is that I have lots of...

I was wondering how this turned out? I just had a vial of WLP564 arrive on my doorstep and I was thinking of adding 1/2 ounce of early grey at flame out to a saison.

I'm looking to do something similar with a Dark Strong. I was thinking of racking to a keg with my priming solution to naturally carbonate at 3.0 vol. I then plan on allowing it to sit at room temp for a month, before chilling it for a couple of days and then bottle with a counter pressure...

Apparently I'm late to the party but I'm planning on brewing a Saison this weekend with both of these, bittering with Magnum and fermenting with a combination of WLP566 and East Coast Yeast Dirty Dozen Brett Blend.

WLP550 is the Chouffe strain.

Gobble Gobble!

sign me up, thanks!

Thanks for the feedback. I suspect that it's the bugs from the bottle of Consecration and that I should have waited until i got closer to my final gravity. Lesson learned.

I love Rye and this is taunting me. I can't say that I've ever had a lager with Rye though and so I'm having a hard time wrapping my head around how this would taste.

Hindsight is 20/20 but I guess making mistakes is part of the learning process. I brewed a Belgian Dark Strong a few months ago and then racked off 1 gallon onto a # of cherries and Russian River's Consecration bottle dregs. I bottled the remaining Dark Strong 10 days ago and decided to taste...

I'm in, thanks!

What salt additions and amounts did you add to your water?

That's about how long it took before I noticed anything in the starter. I had the starter going on a stir plate for 7 days and then aerated with O2 for 20 seconds prior to pitching at 70. Once I started to notice to activity, I dropped the temp to 68 and kept it there for the next 48 hours. I...

I brewed a Saison on Saturday, the grist I'll include below not that it really matters. I split the batch into two 3 gallon better bottles and pitched the Saison Brett blend from Yeast Bay in one and Brett Brux Drie in the other. Real signs of fermentation began in about 4 hours, with the Saison...

I'm curious how this turned out, as I'm planning on brewing a Saison this weekend, substituting spelt for white wheat, 1:1.

Could the smokiness be a phenol? What was your fermentation like?

For what's it's worth, regarding the Speidel, I had the same issue but found that using a work clamp to create a tighter fit solved the problem. I don't recall the tubing size and I'm not at home to check but it's the same size that I use for my ported better bottle. I also use the valves for...

Two thumbs up, I'd give three if I had them, for Telegraph!

Sweet, I'm in!