woknblues
Well-Known Member
Hi,
Mostly I brew with a style in mind, and chose the yeast to match. I went to my LHBS and got several discounted old(er) yeasts that I would like to try, and now I am trying to find the style and recipe to math the yeast!
A few declarations.
I will always make a starter, the bigger the better usually (I like to harvest some for later, so I generally step several times until I can pull off enough to get another going some other time)
American Farmhouse
Belgium Strong 545
Abbey Ale 530
Saison 565
I see *most* the saison recipes use 3711 for example... I am interested in any recipes that you have used these yeasts for, and perhaps recommends on tips you have run into. When I search the recipe section, I tend to come up a bit short on these strains.
Cheers!
Mostly I brew with a style in mind, and chose the yeast to match. I went to my LHBS and got several discounted old(er) yeasts that I would like to try, and now I am trying to find the style and recipe to math the yeast!
A few declarations.
I will always make a starter, the bigger the better usually (I like to harvest some for later, so I generally step several times until I can pull off enough to get another going some other time)
American Farmhouse
Belgium Strong 545
Abbey Ale 530
Saison 565
I see *most* the saison recipes use 3711 for example... I am interested in any recipes that you have used these yeasts for, and perhaps recommends on tips you have run into. When I search the recipe section, I tend to come up a bit short on these strains.
Cheers!