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Thanks for the help. I think for the first time, pitching the dregs and sacch at the same time will be a good place to start.

I'm going to brew my first sour. I am going to brew BYO's La Roja Clone: http://byo.com/stout/item/2071-jolly-pumpkin-brewing-company-la-roja-clone And pitch with harvested La Roja dregs. My question is, should I still have a primary fermentation with ale yeast, or pitch the dregs directly...

Just spent a week backpacking in the North Cascades. Encountered this on the third day at Ross Lake:

What temp did you ferment at?

I'm not near a brewing calculator, but Warrior is usually between 15- 17 IBUs. Bitter with Warrior and load the end of the boil and dry hop. Something like this: 1 oz Warrior @60 1 oz Centennial @ 10 1 oz Centennial @ 0 1 oz Simcoe @ 0 1 oz Amarillo @ 0 1 or 2 oz Simcoe @ Dry Hop 2 oz...

I guess it's a matter of preference. I've brewed a few hoppy saisons and really enjoyed them. There are also a few good commercial examples. If you like saison yeast characteristics and hops, I'd say give it a try.

I like WY 3711 because it attenuates quickly, which is better for hoppy beers. As far as characteristics, I'd say peppery and citrusy. It would be awesome with all that citra.

I use the squeeze test. Take the cone and squeeze it. If if springs back to it's original size then it's probably ready. I usually get two harvests out of my plants and will be brewing my first wet hopped beer next weekend. So it's definitely a possibility. Just make sure the tips of the leaves...

That looks solid. If you want a clean profile keep the California Ale Yeast, but a traditional wit yeast works too. I really like white IPAs brewed with Wit or Saison yeast. Just my $.02.

Dry Hopped Saison

I would keep it simple for your first saison. 100% Belgian Pilsner, or Belgian Pils + a few pounds of wheat. Keep the hops and get rid of the pepper. 3724 has such a great flavor profile, you kind of want to get out of it's way.

Me too. It brings up a good point, regarding coffee in beer. The strength of coffee flavor and aroma is always dependent on the beans used. Also, how much flavor and aroma you want in the beer is individual.

Yes, I was going for a strong coffee flavor. It seems like the average amount of cold steeped coffee in a stout is only 2 oz.

Thanks!

I see that was answered above already.

I brew 5.25 gallon batches so I have 5 gallons after fermentation, going into the keg.

I thought about adding some cocoa nibs to the secondary, but I wanted a strong coffee flavor so I'm glad I didn't. Still I bet it would have been good with the chocolate too.

photo:

Just a few notes on this beer. Great coffee aroma and flavor, with a really full, creamy body. It really does taste like a cold cappuccino. This is my favorite beers to have on tap for the fall and winter. I cold steeped the coffee by adding 4 oz of coarse ground coffee and adding them to two...

There is definetely a fresh, grassy aroma and flavor to wet hops. I don't think there is anyway around it if you are using all fresh, wet hops. The grassy characters are essential oils that are usually burned off during the kilning process. It's all a matter of preference. I really like the wet...