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Thanks everybody. It has to be the water. That's the only reason that I can think of that both the dark lager and saison would have the same issue (although I brewed the rye pilsener at the same time as the dark lager and the pilsener was fine; maybe some aspect of the grain bill helped). My...

Thank you both for the replies. FG was low, about 1.008. It's definitely a dry beer. I used YB Saison Brett blend, which I've used before and produces a highly attenuated beer. The dark lager, though, is not a dry beer, but it has the same bitterness I sparged with water at 170 degrees...

I recently brewed three beers using varying amounts of rye: a pilsner, a dark lager and a session saison. The pilsner was 10% rye and turned out very well (quite smooth with a bit of bite from the rye). Both the dark lager and the saison, however, have a strong, up-front bitterness that is not...

Thanks. Based on yeastcalc.com, it looks like I under pitched by about 100 billion cells.

I am fermenting a Trappist-style ale with a starting gravity of about 1.092. I typically would have made a 1 gallon starter for this type of high-gravity beer, but couldn't this time. Instead, I pitched two packets of Wyeast (one each of 1762 and 1214) at about 68 degrees. Fermentation...