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Thanks for the education. I had a decent idea of what most of the ingredients do. I wasn't clear on what putting them together would do. I will pare the recipe down. My guess is that some of the grains were used simply to get it a little darker. But, again, a guess.

Thanks to both for the feedback. I've seen that Traquair House recipe several times while researching the Wee Heavy style. I'm still curious about the mix of malts in the original recipe, just for educational purposes. I assume most of them are for color, but the amount of Special Roast seems...

Anyone? Anyone? Bueller?

I'm interested in brewing a Wee Heavy that was featured on The Apartment Brewer several years ago. The recipe is below. He liked the beer, but at the end of the video he mentioned that "some of the the harsher characteristics of some of those dark caramel malts are coming through a little bit...

I kegged this a few days ago, burst carbed it and ... it tastes great. Tart and peppery with enough dryness for my taste. The FG was 1.017, which makes it 8.1% ABV, close enough to Tank 7's 8.5% ABV. If I had been patient with the yeast, it probably would have gotten me to 1.010 (at least)...

Update: Made a starter out of a pack of US-05 and pitched it three days ago. Basically, there's not much activity, a bubble every 10 seconds or so, and gravity has dropped marginally to 1.020. I want to free up the conical to have temperature control to make a lager. I've thought about...

Indeed. The irony is that I’m not sure why I picked the name. I like a lot of different beers. I must have been drinking a saison at the time and was inspired. But of the 40 or so batches I’ve made, I think four have been saisons.

FWIW, I had struck out on being able to order a couple other saison strains, so I chose 3724, forgetting its reputation for stalling. Oh, well.

Should I make a starter with a new packet of US-05, or will the half packet I have left be enough?

Tilt is trying to decide between 1.023 and 1.024. Hydrometer says 1.020.

Pitched it dry. Maybe that's it.

Yes. I fermented at 90F for quite awhile. I guess I've been conditioned to think that saison yeast attenuates in a big way.

Here's the recipe: https://www.brewersfriend.com/homebrew/recipe/edit/1562623 The target FG says 1.017, but that's based on Wyeast's projection of 78 percent attenuation. I was expecting with this saison yeast that it would go much lower than that. Was I wrong?

I'm brewing a Tank 7 clone and have hit the dreaded 3724 stall. Gravity started at 1.079 and has been stuck at 1.024 for about 10 days. I need the fermenter for another beer, so I pitched half a sachet of US-05, hoping that would be enough to get it down. After 48 hours, there's maybe a bubble a...

Me, too. I just ordered a pack to say a proper goodbye.

I live vicariously through your reports about life in France. Keep them coming!

Thanks. In three years of doing this now, I have found that beer is generally forgiving. I'll pray for more forgiveness.

Today I had the bright idea of pouring three 1-oz packages of hops into the fermenter at once for dry hopping, rather than, you know, doing the smart thing and pouring them into a bowl first and then into the FV. Why, yes, I did lose my grip and, yes, one of the unsanitized packages fell into...

Clearly, we have the makings of an HBT house band here. Name suggestions? The Carboys?

I recently brewed their Westvleteren 6 recipe, using Omega Belgian Ale yeast. It went from 1.058 to 1.021 in two days. Not the same recipe or results as yours, but I don't think that kind of drop you saw is out of the question -- or perhaps even unusual. Just my two cents.