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So prize beer #1 is an Adnams / Northern Monk collab Export Porter. Really dark old school porter with lots of roast & smoke aroma but combined with a modern hop schedule of Simcoe, Mosaic & Chinook. Sounds wrong but I think it's wonderful. I'm lucky to have a proper Adnams shop in my town so...

Looking like the weekend of 6/7th April. Will include anything that arrives before that date.

Any suggestions of a cheap source for 3 or 5 litre flasks?

I believe you can send multiple entries but only your highest scoring beer can place i.e. you couldn't place 1st and 2nd. I'm happy to judge as many as you're happy to enter :beer1: As it's still a competition, I'm not going to express preference. I haven't come across a style I don't like yet...

March is here & with it a freestyle competition so whatever you've got brewed is on style! Would love to try some styles I've never tasted before but also now realise the daunting task of judging a categoryless category! :tinhat: I'll put up another Norfolk / Suffolk bottle selection as a prize...

Very interested to try this one Steve & have a table saison to trade if that's enough to pique your interest? Would love some feedback on it as well as I've been trying to push the ABV down without making it noticeable.

I used the Simpson's stuff & it was pale as well so can probably chalk it off as a culprit. It was just interesting that you were surprised by the colour as well with the same recipe. I guess it's got to be the rye. You could try steeping some leftovers & comparing?

My version of this recipe came out much darker than anticipated as well & I don't use a Grainfather or similar so I wonder if it is malt related. Maybe from the GNO???

Crisp MO for me although will use their pilsner malt if I'm doing a Saison. Pains me a bit that I have to buy it through Malt Miller & the like seeing as it grows in the fields around me but until I get a mill, I'm stuck buying small batches of crushed grain.

I'll take Freestyle for March if that's ok.

About once every 6 weeks or so but I'm trying to get a few done in quick succession before baby #2 is due at the end of February. I can see brewing opportunities diminishing after that, at least in the short term!

I'd be tempted to rouse the yeast & give it another week. I've found that beers with high FG seem to continue to attenuate in the bottle slightly & overcarbonate so I'd want to give the yeast every chance to clear as much up as possible in the FV. I do this by gently rocking the FV to get the...

I think it's great as it is. Gets people to be brave & send out their own beers (hopefully encouraging them to enter the monthly forum competition) & try styles they might not have considered before. And is that not what Christmas is all about?!? wink...wink...wink... Cheers again for...

What's your bottling process like? Any splashing or ingress of air could mean that you're getting some oxidation that would dull the hop flavour & lead to a less than tasty beer.

I find that lower ABV saisons are more mellow. My last 2 homebrewed have been 3 & 2.6% & I find they aren't as "in your face" as say a Saison Dupont. Yeast wise I've used Wyeast French Saison & CML Lille Saison (dry) that have been quite mellow & Lallemand Belle Saison (dry) that gave a lot of...

Particularly if you cold crashed, +1 to this. I get a good swirl going on in my bottling bucket if I forget to add it before. Very little splashing / oxidation that way.

Got an evening at home so an opportunity to check out my Secret Santa beer. Poured with a fluffy white head & great carbonation. Aroma was peppery, wafts of banana & the unmistakable smell of Citra. This beer screamed "Citra Saison"! Fantastically drinkable for 6%. I love this yeast flavour...

Yeh it was just the Sorachi, no added dill. The last version had a huge dill aroma but just didn't materialise this time.

This one's mine. Glad you enjoyed it & thanks for the kind comments. It was hopped with Amarillo & Sorachi Ace but the Amarillo is much more dominant in this version compared to the original. I think the lemon rind is from the Sorachi as that's another flavour descriptor for that variety. I'm...

I really recommend the Mad Fermentationist Rye NEIPA in Peebee's earlier post. I added 250g of Munich & hopped 2:1 in favour of Mosaic to try & bolster the malt flavour a bit. It came out at just under 2% but the body was nice & full & it did have a pretty good malt backbone (the rye was nicely...