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Google "saison for every season". It is a great article written by Drew Beechum. Also, Michael Tonsmeire wrote a great article in BYO this past summer (Jul/Aug),titled the Cult of American Saison. You can probably find it on BYO.com. Both articles offer really cool recipes and have a Christmas...

Hi guys, I know this thread has been quiet for some time but my question is related enough to post here. Like Tannnick I live in N.CO and am fortunate to have a good childhood friend that works at NBB (not as tight as living with Zac). I am going to try to do something similar to their...

Duff- How did this turn out for you? I don't have barrels (don't know where to get smaller ones) so I will be using cubes/chips soaked in whiskey. Can you tell me your process for the oak in the glass carboy, I assume secondary. Thanks! E

Thanks Jboggeye - Being a noob, can you tell me what size and gravity is the limit?

Hi Guys - I did a BW 3 weeks ago using the WL 630 Berliner Weisse blend. It was an old vial so I used a starter and aerated the starter like crazy...oops. I had pretty good fermentation and airlock activity after about a day and the gravity has hit 1.010 now. It is at a pretty constant 70-72...

Does 3711 need to be made into a starter or just the smack pack?

Wow, thanks so much for the replies guys and especially to Simcoe4Life for taking the time to give us all some ideas for the future. I was planning on fermenting the 3711 at about 74 degrees, I have a closet that can keep that temp but it sounds like even going to 78-80 would be ok? This is...

I am brewing my first Saison this week using 3711. The brew store talked me into this recipe and said I could do a secondary on fruit, I have never done either. I am thinking about splitting the batch and bottling half while putting the other half on fruit...any ideas or recommendations on fruit...

Did a Kolsch extract recipe but substituted Danstar Windsor for a traditional Kolsch yeast. It fermented rapidly and was done in about 2 days. Do you guys have any recommendations as to 1) how long I should let it sit 2) would you do a secondary or just cool it down in the fridge for a day 3)...

Hi Guys - I am hoping to revive this thread as I am a NOOB and using the White Labs WLP 630. I purchased the White Labs BW vial but it was out of date. The guy at the brew shop told me to do a 1qt starter. That was done and I saw a white scum on top two nights ago but now it is gone and the...

I know that I am 8 months behind on this but I am new to the forum and wanted to see if you guys can give me advice about a related shock issue. I brewed a Kolsch this weekend but used Windsor yeast instead of a Kolsch yeast. I had violent fermentation after about 18 hours in a room...