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Yeah, all the American saisons I get now are either sour or basically NEIPAs with a saison yeast. Not that they're bad beers it's just hard for me to really call them saisons. Others would probably disagree and that's fine. Tank 7 (Boulevard) and Hennepin (Ommegang) are still solid, fairly...

Right, thanks for the correction. Either way, most people who love Dupont and brew a lot of Saison understand that the true Dupont strain isn't commercially available. 565 and 3724 also have fairly different profiles in my experience. While Dupont centrifuges their primary yeast out, I've had...

I think couchsending is basically saying that while French Saison (literally that specific strain) is often considered the Dupont strain, it is in fact, not. Nothing wrong with French strains or even that specific strain necessarily.

Definitely 100% pilsener malt. No sugar additions that I've ever heard of. I get a saison with high % of unmalted spelt (and no sugar additions) below 1.00 every time by mash regime and fermentation schedule. To do their EXACT mash schedule, yes you need special equipment. You can replicate it...

The palm/coconut oil. Instead head killer.

Amazing. Whether or not the corn got converted, there's certainly plenty of sugar and other nonsense. Served in the nonic pint for style, I see.

I'm interested to hear how this turns out, this is the first time I've heard of this yeast. Been out of the loop for a few years. What's the idea with the toasted toffee malt?

Ahh, it appears 1968 and WLP002 are the same, so I'm pretty familiar. I wouldn't use the crystal either, but that's just my personal preference. I like 'em dry :mug:

Yeah, I like Challenger or Target for bittering. Or hey, if you've got a whole pound of EKG, use it for the bittering too. No Maris Otter or other English malt around? I know the victory is in there to imitate it. I've never used that yeast either, but I assume if it's treated well it will do...

Looks pretty good to me, I wouldn't use the special B though. I wouldn't use that much crystal either but that's just my preference. Perhaps some invert sugar or just plain sugar to help dry it out a bit, not necessary though. Do you know how many IBUs that's getting you?

Great thread, I'm going to have to come back when I start brewing bitters again. To those ending up with a more bitter than desired product, I find Target to be a bit aggressive as a bittering hop, but I still like it. It seems to fade a bit as it matures, too. Nothing wrong with a firm...

Target will work nicely, but go with a slightly lighter hand than you might normally. I like Target but it can be a bit aggressive. Nugget would be fine as well.

Yeah, there are some dark beers, baltic porters etc. as well. If you have lagering capabilties I'd just go with a lager and try to find lublin or marynka hops. Czech and german stuff would be fine too. A kolsch yeast or wlp 001 with a healthy pitch and good aeration, then some cold conditioning...

Most of their common beers are pretty much light European lagers. As Hoppy stated above, Grodziskie is a traditional style but is smoked. Might not be something that everyone likes. You can make fake lagers with clean ale yeasts treated well, then cold conditioned for a while.

Definitely brewed two versions of a Hobbit Porter when this thread wasn't being raised from the dead :p One was a fairly standard 5%ish porter lightly hopped but also with some ginger. The other was the same grist, but no hops, all gruit herbs. Of course I "dry herbed" with yarrow from a field...

2 oz. of Black Patent will get you more color than a brewing calculator's srm gauge tells you in my experience. A finer crush with it can get you more color as well.

Not sure if I would dry "hop" with Mugwort, but feel free if you desire. If you do, I would suggest a small amount. It certainly has a kind of mossy, earthy aroma when I've used it. If you like it and you have any area to grow plants, sage is not all that hard to grow.

Sorry I didn't see this earlier. I've done a few gruits in my time and always enjoy, even if they're not my every day go-to. Sage is a great choice, I probably would have used a bit more early, but it can be hard to tell when you're first experimenting. I've actually never done quite that small...

If you want a stronger beer and don't want to buy extra stuff, just make four gallons. Should come out to just about 4%, could even bump that up with 4 oz or so of sugar if you'd like to get it over 4%.

Changing yeast or fermentation temperature is a great idea. Another idea I had was perhaps splitting/"layering" your base malt. Perhaps use around half Maris Otter? Maybe a darker crystal malt in combination with the 40? Something that I've been doing with English beers is making my own...