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Ok so hear I am about a month later, it's down to 1.000. I gotta say the sample was fantastic, exatly what I was going for. Good Belgian flavor, a little funk and a beautiful lightly sour finish. I really appreciate all the advice in here! Turned out exactly how I wanted so far. I think I'm...

So I put some pils malt in a muslin and let it sit at about 110ish for about 48 hours. I put some plastic wrap over the top of the wort to keep the oxygen out. After the first 24 hours I had some airlock activity, the smells were like cabbage or brussel sprouts. Kind of sulfuric but not really...

Thanks guy I appreciate it. I'll switch it up to the carafa. And the reason for using the 670 and lacto is because I like more sour beers, I love jolly pumpkin and I know they use lacto. I've watched some interviews and podcasts about souring and from what I gather the brett won't really get me...

Hmm interesting! That sounds like a good idea and a lot easier. I was concerned about the IBU's and the lacto. Should it still work around 20 IBU's? Also how long should I plan on this bad boy sitting?

Hey gang! So I want to try my hand at making a nice sour and funky saison. Thinking a grain bill like this: 5.5# Belgain pils 2# rye .25# honey 2 oz chocolate malt (for a little color) 1 oz citra at 10 mins About 20 IBU's 1.045 O.G So I'm thinking about using the whitelabs 670...

I've never tried that particular founders beer but, 3 vanilla beans is A LOT. I put an oatmeal stout of mine on 1 bean for 7 days and it almost overpowered the other flavors. Though mine was around 6% abv, I still would start with one. Can always add more, but not less!

That's what I was hoping for, but no dice. I was very happy with the recipe but I def got some butter/butterscotch flavor outta the bottle. Next time I will def aerate my wort better and do a diacetyl rest just to make sure!

I made an India brown ale with 1217, primary at 61 F for 2 weeks. Never raised it further before racking to secondary and bottling. So prob my fault, but I got some noticeable diacetyl.

Fenugreek is also a nice way to get some maple flavor, cheaper and doesn't ferment out.

I also just brewed an oatmeal stout and was curious about the same thing. I think it would turn out pretty dern good.

Wow, That 3711 is indeed beastly. Finished in at 1.004.

Well I sampled some of the wort, and I think it came out really nice actually. All the flavors work really well but are subtle, and it's amazing on the nose. Smells like a delicious cup of tea. Due to the grains at my LHBS I had to make a few last min adjustments, went with dark wheat and dark...

I changed the recipe on my original post to reflect the changes.

Thanks again for the help guys! I changed up the grain just a tad in the recipe as well just to assist in getting it drier. Got my starter going today and will be brewing this guy on sunday! I can't wait :)

wow! Lots of info, thanks guys. I'm going to change a few things: 1. Cut out the ginger 2. Reduce the spices by half 3. And my LHBS didn't have the 585 so I went with Wyeast 3711 4. Use the citra and saaz both at first boil and flame out 5. Add .5 lb of rice hulls just to be on the safe side...

First of all thanks for your input on this, some very helpful advice. Yeah the wheat and rye and malted, I think i'll do a 15 min protein rest then just to be on the safe side. Bump the mash time up as well. As far as the citra go's I really do only want the flavor mostly. I know it's high AA...

Boil Time: 60 min Batch Size: 5.0 Gallons Boil Size: 6.5 gallons Efficiency: 65% (brew house) STATS: Original Gravity: 1.051 Final Gravity: 1.010 ABV (standard): 5.4 IBU (tinseth): 28.4 SRM (morey): 5.9 MASH: 6 lb - Belgian - Pilsner 60% 1 lb - Michigan- Wheat...

Just sampled my first brew tonight, it was a dubbel. Soooooo good :)

Greeting all! I am also a new brewer in MI.