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Decided to add this to my repertoire since I drink it in Alsace and Dordogne and enjoy it. Problem, I get conflicting techniques depended on the resource of info. Traditionally, Bière de Mars or Printemps are brewed in March and meant to drink FRESH. Lager yeast is used. Also, it would have been...

Have a system that works pretty good for me but was considering a hop blocker. Can you guys weigh in on your experiences if you use one, good and bad and also regarding using it with higher adjunct (spices) that go into Belgians? I like to throw everything loose into my boil kettle but should...

Describe your favorite fermentation schedule for Scottish export, including temps and length of time. I have one in fermentor now at a controlled 60F, OG 1.058, slightly higher than the style guidlines. Been in for 6 days so far. Current gravity 1.032. I can cool to 48f with my conical. I would...

Starting to enter AHA/BJCP competitions and wondering what is the norm? How far have you sent your beer to be judged? What are the coveted competitions besides the Nationals? :p

Used it for a fruited saison, added Brett 644 and pear nectar after one week of primary & dumping trub (ss conical) not sure it left anything for the Brett to eat. Please share experiences with this yeast. :confused:

10 gal batch. My OG was 1.051, dropped to 1.007 after one week Wyeast 3711. Day 8 dropped trube (14 gal ss conical) and added 1 vial Brett 644 and three 33.8oz bottles of pear nectar. 2 days later gravity was 1.001. Another 2 days holding at 1.001 Now the volume added from nectar could have...

So much studying my skull hurts and still not sure how to approach. Brewed a saison 1.051 OG, fermented with 3711 hit 1.007 after 1 week at 76F. Added pear nectar and Brett Trois WLP644 after a trube dump on day 8. So now we are in secondary (Brett should be gobbling up pear nectar) and here is...

Can a 2 step mash with mash out be achieved with a 10 gal mash tun when doing a 5 gal all grain batch (approx 10# grain bill) without negative consequences? Thanks.