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Thanks alot for the infos

Is it true that i can contaminate my equipment after brett utilisation or its just for lazy people who dont wash their stuff carefully?

I just saw a new recipe today. Not a dark beer like the one I had in mind, but he did ferment in 2 different fermenters. http://www.thepourreport.com/hoppy-rye-saison-with-brett-trois-recipe-and-review/ So this should be a good method the way he does the fermentation?

Im about to make a Rye Saison with Brett and there's some things id like to clear. First, is it better to divide 5 gallons batch into (for examples 3.3 gallons of wort with the belgian Saison Yeast and the rest with Brett Trois yeast) and mix them together once the saison stalled. or To...

Cool! well Its gonna be 2 weeks in primary and 10 weeks in secondary after that 8 to 10 months in bottle

Its a westy 12 clone thx for the link btw

Beerrecipes.org

First I'd like some explanation on what's the best way I can achieve the 3x30 min of mashing at different temperature. I'm not used to it. After does he really means a 2 liters starter at the beginning of fermentation and another 2 liter on stir plate starter with pils wort right before...

Yeah I made a vanilla stout at first I was like ohh sh*t too much vanilla beans but after 2 months the taste was perfect. I'll cold crash soon and probably bottle them for at least 3 weeks before tasting Thanks alot

The beer fermented for the whole 3 weeks now it's in a glass carboy I'll check gravity tonight after work it might have fermented to 1.008

This is my beer when I opened

How can I see if the beer is infected? Is there a way

I've tasted a lot of saison or lambic, I like the style Mine smell and taste like that a little bit but it's just very strong maybe after conditioning and bottling the taste will change but like I said its my first batch of saison maybe it's normal that it taste so sour.

It's my first saison so I don't really know how it's supposed to taste before bottling but the smell and the taste are pretty strong compared to all my other brew. I just hope it's not infected. Never had infected beer so I couldn't know :S

I'm not sure if my fg is stable I'll check in a few days if it's still 1.010 but I don't remember my grain bill and I probably did the 60min infusion around 150 then around 160 165 for sparge and mash out!

Ive made a saison and after taking my fg 1.010 I tasted it and it's pretty sour I've let the fermenter temperature raise until 80 for 3 weeks I used wlp566 Belgian saison yeast Do you think it's normal or everything will be ok once I bottle and let them sit!

Tasted good lol

I hit 1.068 my hydro is good

Hops might give some grassy flavor :(

Haha id like that but it's floating damn