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Thank you for all good advices. I think I will close my recipe this way: - All Grain - 50 L (13,2gal) on fermenter Grains: Carawheat (Weyermann) - 0,5kg (1,1lb) - 4% Pilsner (Weyermann) - 7,5kg (16,5lb) - 60% Vienna Malt (Weyermann) - 3kg (6,6lb) - 24% Wheat Malt, Pale (Weyermann)...

Here´s the discription on Beer Smith for Carawheat: "Used in wheat beers and ales. A wheat version of crystal malt. Promotes fuller flavor, wheat malt aroma and enhanced color." So it´s what you thought. I saw many Saison recipes with some level of caramel. I would to try some, but...

So maybe starting at 70F and going up till 76F would be ideal? Another issue: the specs sheet says I should use 1g/l of the dry yeast. That´s quite a lot. I would have to buy 4,5 packs (11g each). Do you guys think it´s really necessary? I was thinking about usuing 3 packs.

I will reduce coriander to 40gf and add it on flame out

We brew in a group of 5, so we allways use the whole capacity of our equipament. Since we got two fermenters (30 l), it might be a good idea to make two diferent end treatment.

Would you advice reducing malts to get same ABV? How low do you think FG will get?

Forgot the more info: Expected Original Gravity: 1,058 SG Expected Final Gravity: 1,010 SG Bitterness: 25,5IBU Color: 21,1 EBC ABV: 6,4%

Hello, I am planning to brew my first Saison, so I would like to hear some opinions. - All Grain - 50 L (13,2gal) on fermenter Grains: Carawheat (Weyermann) - 2kg (4,4lb) - 16% Pilsner (Weyermann) - 7,5kg (16,5lb) - 60% Vienna Malt (Weyermann) - 2kg (4,4lb) - 16% Wheat Malt, Pale...

Hello, Does anyone know how to get liquid yeasts in Brazil (except Bio4 yeasts)?

Pretty impossible to get something from the USA to where a I live in three days. I live in the northeast part. It never gets bellow 68 F (20 C) and it´s usually above 86F (30 C). I will live up with dry ones for now and leave the problem of finding liquid yeasts when I get to a more...

Don´t you think SRM should be higher? I guess the range should be 27,6-45,3 EBC according to BJCP 2015

Great advice! I will try this strategy. The homebrew culture is still a baby here. In some regions in southern states there´s a relevant community and one or two local yeast producers, but in my region there´s only a few. Do you think the yeast can survive well to the transportation? Don´t we...

Thanks! So should I take the caraaroma and reduce caramunich II? Sadly a I don't have access to a good variaty of liquid yeasts. There is only fee regiona in brazil with liquid yeast suppliers

Hello! I would like some opinion on a recipe for a Dunkelweizen. 54,5% Wheat Malt, Pale (Weyermann) 31,8% Munich II (Weyermann) 9,1% Caramunich II (Weyermann) 2,3% Carafa II (Weyermann) 2,3% Caraaroma (Weyermann) Tettnang (Tettnang Tettnager)[4%] - 60min Mash at 152 F (66 C) for...