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Looks good! Recipe looks nice. I'm going to try this hop profile soon I think on my saison. That glass is awesome! Where did you find that glassware at?

Secondary Fermentation (# of Days & Temp): 7 @ 36 F cold condition, transfer to serving vessel or bottle and let condition 6 weeks. Tasting Notes: Slightly sweet maltiness, tart citrus, ripe fruit, earthy character, mixed ripe tropical fruit. Won 1st place BOS at Peach State Brewoff earlier this...

I worked at a nano 2012-2013 that started for $75 k total, including sitting rent, equipment, legal and licence, etc. Granted the nano is a 1.5 BBL brewhouse, but within two years are now expanding to 15 BBL system. Like anything in life, there are many ways to get to a similar result. You...

I worked at a nano 2012-2013 that started for $75 k total, including sitting rent, equipment, legal and licence, etc. Granted the nano is a 1.5 BBL brewhouse, but within two years are now expanding to 15 BBL system. Like anything in life, there are many ways to get to a similar result. You...

What kind of yeast character does this fermentation schedule produce?

Recently (brew day 06/20/13) used WY3711 French Saison smack pack on a house saison I am trying to perfect and got yeast character that is way off from my expectations. Problem; Got a bunch of clove that is really reminiscent of a Hefeweizen/Saison hybrid, not feeling it at all. I desire...

Sweet! Thanks for the tip. It's strange that Wyeast has the attenuation ceiling at 83% when so many brewers have much higher rates. Do you know what the deal is with that?

Tinkering in on a Saison recipe I am about to brew up in a few weeks; Recipe Type: All Grain Yeast: WY3711 French Saison Yeast Starter: 1 liter Batch Size (Gallons): 5 Original Gravity: 1.061 (w/ 78% expected efficiency) Final Gravity: 1.010 (w/ 83% expected attenuation) IBU: 30...

I say to cut those malts down to open up more opportunity for the hops to shine. I'd at least cut out the aromatic if you want the hop character to take center stage.

Your not worried about that Quad's yeast effecting the Saison? And I may be going out on a limb here but I don't see Saison and bourbon pairing too well, could be wrong though.

Do away with the aromatic malt, and if your looking for a big hop aroma and flavor your going to want to add a lot of hops at the 20, 10, flameout additions. My advice: drop the aromatic malt and cut the caramel addition in half, and do a small clean bittering charge (Galena) and use 1-2 hop...

Everything looks good, except what is the purpose of the wheat grain? And the NZ hops are a killer combination in a saison recipe, I'd just add a little more of those hops to the flameout addition. Maybe do all 1.5 oz at flameout and bitter charge with a clean hop like Galena?

What yeast strains are you using? What are the finishing gravities of the beers she is not liking? Have you de-carbed a few beers that she does like to check and compare FG? I'd be more inclined to think it is a yeast choice problem than a water chemistry or process problem.

If using an English strain, ferment at lower temps to decrease ester formation, unless you prefer some fruity esters. I used WY1028 London Ale at both 68F and 64F, with 64F being the clear winner. My grain bill (on an imperial milk stout) was; Maris Otter - 73.33% Flaked Oats - 10% UK Chocolate...

Mouthfeel or body of a beer comes through in many ways, a few that may help you are a less attenuative yeast strain yielding a thicker terminal gravity, adjunct grains with high protein content to lend palate fullness, and dialing in appropriate carbonation. Too much carbonation kills mouthfeel...

It's not bad though, I think it'll end up like a session able Scottish style stout. I'm sure it will be delicious, I'd like to hear your tasting notes when it's ready. Cheers man.

I think this will be too much roasted barley for a Scottish Export. I would do something along the lines of; 90% Maris Otter or Golden Promise 8% Carastan or Crystal Malt 2% Roasted Barley or in your recipe, cut the Roasted Barley from 12 oz. down to 2-4 oz. Everything else looks good.

What character does Licorice Root provide to a beer when used in the boil. General consensus I've researched so far is 1/2 oz. for 15 mins of the end of the boil.

Looks like you had about a ~ 45% efficiency. Top 3 things to look at; Quality of crush Mash tun fluid mechanics Rate of lauter (slower the better) also... Are you batch sparging or continual sparging?

Sounds like your efficiency is just really poor. Keeping your mash temp stable is going to help your efficiency and the profile of your beer. Perhaps all the starches were not converted because of the drop in temp. What is your usual efficiency? Many things can play in to efficiency; crush...