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EXACTLY! Hahahahahahaha!

Yeah, they fit in logically with the other hops I'm using. I think this time I'll do a straight saison, next time I'm adding herbs at flame out.

Hmmm, my hop profile has kind of grown, so perhaps I will drop the spices this time around and ferment at high temps. I just went into my local craft beer store and the owner gave me a box of Williamette whole leaf hops still on the vine. I know they're not traditional, blah blah blah, but their...

Hahaha! Oh that's a good call. I think I will do a bit of dried and then follow up with fresh in the secondary if needed.

So, love it or hate it, I know I'm rolling with these herbs on this saison... Should they be fresh and added to secondary possibly infused in a honey as macmclean has suggested or dried herbs added near the very end of the boil??

Thanks for all the help so far guys! I'm tweaking my recipe with each new insight!

Good call on the rosemary, and thanks for the hops suggestion. However, I am spicing with P,S,R,T because that is what Du Buff was spiced with.

Good evening fellow beer lovers, So, I had the Saison Du Buff from DFH, Stone, and Victory earlier this summer. Frankly, I thought it was amazing. I intend to make something inspired by it, though I am not trying to clone it. I've got some questions about spicing this thing! My recipe looks...

Thanks guys :). This is what I thought, but I wanted to get some second opinions to validate it!

Does Amylace affect lactose (milk sugars)?

True, good sir. Very true.

Hey thanks guys! The attenuation for 3787 is 74-78%. It may have gotten a bit too low temperature wise, and likely gave up do to that and the already high ABV. It looks like I'll be pitching a big starter to finish up and keep it fermenting in the higher range. The tolerance is 13% for this...

Both seem to be reading correctly. Been fermenting around 74 for two weeks. I'm just wondering if the unfermentable sugars are causing the grav that I'm reading now to be higher then the est. Or should I repitch a huge starter?

My notes say 154

I made a belgian quad (AG). The OG (adjusted to include the sugar additions) was 1.119. The est FG (in beersmith) was 1.024. However, I did use 1/2 lb of caravienne and 1/2 lb of cara-pils, and I've noticed beersmith isn't great at recognizing the unfermentable sugars in a recipe. My gravity...