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I like their Brett strain since it tends to be on the fruitier side. I use it in a house Brett culture that I've propagated from any 100% Brett beer or Brett saison that was on the fruitier side. It's mostly drie, brett c, and allagash dregs. My house culture does well on 100% ferments and...

I like my saisons at 3.5vol like they are traditionally packaged so I use champagne style. If you are at a stable FG and priming below 3.0vol you are fine with standard bottles and normal amounts of priming sugar. No need to undershoot the priming sugar.

I'm having a hell of a time installing the new o ring on the taprite regulator. I order the o ring from AIH. Any tips?

Nate from the Treehouse posted this recipe http://beerandbrewing.com/VUKlMSgAABcrKfnm/article/hoppy-thing-recipe Tree House Brewing Company in Monson, Massachusetts, is known for its fantastic lineup of India pale ales. Cofounder and Head Brewer Nate Lanier provided this IPA recipe...

Once you hit FG I would bottle. Brett works wonders under pressure.

I usually add my first dry hop 6days after pitching Conan in the FV. Whatever you do, I'd keep the 8oz double dry hop. I'm loving the ipa I just did with Conan and 8oz 2x dry hop.

I usually mash lower on saisons. Hit FG, then let the brett work under pressure in bottles.

Williams homebrew sells spelt. Still tracking down special aromatic.

I think Jay mentioned you can sub in wheat if you can't find spelt. Was there any word on mash temps?

I had the same question about GNO. I think I've seen saison recipes with them used as well.

Mine should be carbed up and had a reminder to try it tomorrow. Will post back with results. Other half of batch is resting on peaches for a few more months.

I'd be in for a ball lock corny or two

The 1.064 oud bruin i did has been at 80-85 the entire 6wk time frame and stopped at 1022. It's been at 1022 for a few weeks. Taste wise, it's not really where I want it. My plan was to rack 3gal onto sour cherries and a small pitch of bug farm to bump the acidity a little and cut down the...

@fender230 I completed the RedX split that you had posted. Please keep in mind there's a donation section towards the bottom of the spreadsheet. it's always nice to kick a little back for the people that organize.

Said a prayer and pitched with no aeration

I mashed at 158f on an 80/20 Pils wheat 1055 wort at the vial took it down to 1004 in 14 days. Just saying

@smokinghole was it you that was saying you've pitched something like 10ml of BugFarm slurry to stress the yeasts creating more funk? I was planning to shoot for 100ml slurry when I pitch down the road.

What's your thought on pitching a 12mo old cake of roselaere that saw various dregs along the way? Sach cells have to be almost nonexistent right? Let Brett and bacteria ferment the wort down? I should probably see what happens with pitching or toss in some ale yeast as insurance?

I've been experimenting with this recipe this summer and have been extremely pleased with the results. 1st attempt I did a Citra single hop with Conan. The hop freshness lasted well past the 4wk time frame where I usually see a drop off. Although I prefer this recipe with a 3 hop combo. I just...