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Low temp initially is good for a tripel. If the cellar is 16 it'll probably have got to 19 or 20 at the height of fermentation. You can raise it later to get it to finish if you need to. I've done a fair few belgians at low temps and they come out a bit more mellow but you still get the...

I don't use US-05 but I use plenty that have a similar range and the most important bit is the first three days. I tend to give them 4-5 in whichI keep a close eye on the temperature and then let them rise a bit after that if needed to reach FG if they're struggling. I've done that using a water...

French ale can take a bit more heat than a lot of the other yeasts that are suitable for this style so hopefully you'll be OK. I've had decent results sitting it in a big builders bucket full of water and with a damp T shirt over it but I usually do this style in the spring before it gets too...

I've primed a bit cautiously with the brett saisons I've done in the past after a similar amount of time and they've not ended up any more fizzy than I expected so you can probably use a similar amount of sugar. Sent from my E6653 using Tapatalk

I thought they cellared them?

The sourness didn't seem out of place Steve, especially given the brett flavour. I've had similar beers. Maybe it's a happy accident! None of my accidental sours were unfortunately! Sent from my E6653 using Tapatalk

It's pretty much the same, upped the ibu a bit and it's getting the step mash this time round Sent from my E6653 using Tapatalk

My last Orval clone went down really well so thought I'd do one on the BM. I've found two different step mash programmes allegedly from the monastery so gave one a go. Recipe: Planned OG - 1.051 Planned FG - 1.004 IBU - 43.5 Yeast - WLP510 - Bastogne and Orval dregs Mash: 3kg...

Sounds like a decent recipe for that style. High mash temp will work as you need a fair bit of body.

Those aren't flaked oats Sent from my E6653 using Tapatalk

What you could do is to get beersmith or similar and use one of the BM profiles people have made. Then input the original recipe and tweak until the OG is where it should be. I've had to do some messing around to get the gravity where I want but I can get it bang on now and still make some...

I spoke to one of the brewers when I went to BBNO a few years back and he told me they used Wyeast French Saison for these beers. If you do a few bottle dregs of their beers it should all be the same unless they've changed since I asked.

As everyone else has said, white sugar is fine. The only time you need the liquid is if it's to colour the brew like in a dubbel or quad.

The flavour may be a bit different. Lager malt can have a bit of a corny taste whereas pale is often more nutty or bready. If you're making hoppy beer you might not notice as much. Sent from my E6653 using Tapatalk

Hahaha it's time to give in Steve! Sent from my E6653 using Tapatalk

I get nearly all from malt miller although I got some hops from crossmyloof recently as they had higher aa pellets of the European varieties I wanted. If they're good I'll get more from them. Malt miller delivery is great and 100% reliable. I've found others to be a mixed bag which isn't helpful...

Also Shepp, as you have a Grainfather what about a step mash for a next attempt? If you need some suggestions let me know.

Bbno use wyeast French saison so any recipe with that in. Sent from my E6653 using Tapatalk

Bbno use wyeast French saison so any recipe with that in. Sent from my E6653 using Tapatalk

There are plenty of dry wheat beer yeasts and k97 is meant to be decent for alt or kolsch. Sent from my E6653 using Tapatalk