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I'm a little late to this thread but here is what I used for my Blueberry Wheat: American Wheat beer recipe, take your pick, I went light on the hops. Ferment in primary for 8 or 9 days. 7.5 lbs of frozen Michigan blueberries...Left them thaw and then I used a potato masher to crush them and...

Update on my Beamish clone: This has to be the most delicious beer I've ever brewed. Now my only thought is do I do the same thing again next time and grind my grains....I'm definitely thinking I will!

Update on my last batch: Excellent flavor with a definite funkiness to it. There is a dryness to it that, with the first drink, made me think "this is pretty dry, is it too dry?" but after a couple of more drinks it was thoroughly enjoyable and drinkable beer. I've had excellent response from...

Thanks, I'll do that...appreciate the help, I'm in uncharted territory for me!

I just bottled a batch of Saison with 3711, fermented between 80 and 85 for about 8 weeks, tastes delicious at bottling.

My ADHD took over when I was starting my Beamish Stout Clone. Instead of putting the Roasted Barley, Flaked Wheat and Black Patent Malt I was using into a grain bag I milled the Barley and Malt and added them and the Flaked Wheat into my 106 degree water. Looking for any advice you can give...

I think I'll bottle some 22 oz too and let them age, that sounds interesting. The rest I want for my daughter's wedding in August, my mouth is already watering.

ahhaha, thanks! I'm not patient but I love good beer. I'll bottle this weekend and see what I get. Brewing a Beamish Stout clone over the weekend too. Good luck with your Saison!

I've had my Saisson (Dupont clone) fermenting in the primary for about 7 weeks (at about 80 deg F). I checked the gravity about 2 1/2 weeks ago and it was slightly above 1.000. I tasted the sample I pulled, it smells delicious but the flavor is not nearly robust as the smell. Is there a way I...