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I make a scrumptious Biere de Garde with Belle Saison. I've used liquid yeasts for that style too, but the Belle Saison never disappoints.

We'll make sure you get some first hand experience with mine! :mug:

That is a very cool setup. I love to see that kind of innovative thinking at work.

My saisons improve for up to 4 months depending on the yeast strain, then stabilize. Blondes are fine after a month. Dubbels and tripels keep improving, as far as I can tell, but I've never had them longer than 6 months. I just ordered a 1 bbl system and plan to shelve some for several years to...

I would let it go until the gravity stopped moving, especially if bottling, but even if kegging just to be sure it had a chance to finish out its flavor profile.

Well, I'll be the first to admit that I have been absolutely certain about something, only to find I was wrong. At this point, I'm pretty sure nobody really knows what the hell is going on in brewing, not completely. It's a biochemical process, and it's impenetrably complex. You can control some...

You're the kind of guy whose beer I love to drink, bro. It's always good, and sometimes it's exceptional. I stand by my advice, though. If it was mine, and I was a beginner, and I needed a solution, I'd take the one I suggested. But I wouldn't force anyone else to do it, lol! Cheers, man. :mug:

Really, I wouldn't worry about it. Even if it does mix, the relative volumes of air are small, the partial pressure of the O2 will be lower than in pure air, there are some antioxidants in the beer, and if the beer is good, he's going to drink it long before it starts tasting stale. Otherwise he...

Yeah, eventually, and faster if you stirred it. But like carefully pouring sugar water into pure water, they stratify and take awhile to mix. With the short times in cold crashing, I don't think it will make any difference. If you were selling beer with a one-year best by date, sure, worry about...

Just put a sanitizer - soaked sponge over the inlet and hold it on with foil. Even if a quart or two of air gets sucked in, it will never touch the beer, because it's lighter than the co2 in the fermenter.

That's puzzling. Caffeine is fairly soluble in water. You should have no trouble dissolving 2g per 100 mL at room temp, never mind 1.6 g in almost 6 liters. Are you sure it's pure?

I'm using Brewer's Friend, and I'm just wondering if anyone knows if it's possible to adjust the hop utilization rate in the software.

Can the Italian Floor Corker cork Belgian style bottles like the Portuguese Floor Corker does?

That worked, thanks!

I know some people here use the Brewer's Friend website to plan their brew days. I find that their program consistently underestimates the predicted attenuation, particularly with Belgian and Saison yeasts. I'm just wondering if there's some way to enter customized attenuation percentages to...

Great info, thanks.

I'd experiment with it. Think of it as a rare opportunity. Put 3 lbs of blueberries in one, and 3 lbs of raspberries, blackberries, or currants in the other. Cook them briefly to pasteurized them before pitching. If you have a wild sour yeast, it will take several months to mellow, so count on...

I have a Belgian Blonde, OG 1.065, 3522 Ardennes yeast. Primary was 3 weeks, then rack, cold crash, gel, and cold condition at 35 for 10 days. When I bottle, should I repitch a small amount of 3522?

Hey m00ps, haves you posted any of your saison recipes? And have you made any blondes or dubbels?

I made this with Belle Saison and Hallertau Mittelfruh 6 weeks ago, and it's making me famous in this valley I live in. I didn't fine it, though, and it's pretty cloudy. I'm trying again tomorrow, except I'm using EKG and the Ardennes yeast, Wyeast 3522. It's 10 lbs Pilsner, 2 lbs Vienna, 0.5...