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I have had a saison couple years back at a festival which I enjoyed but can't remember what it was like exactly

Any info there that ain't a copy and paste job

Hi i have brewed lots of different beers now but did my first saison recently I added fruit for my first try which Is a bad idea thinking back I did a blackberry saison is probably 7-8+% without looking back at notes..what exactly are the taste profile of this style supposed to be... To my to...

It's been in the starter now 16 hours or so haven't really noticed if it's going will be pitching it later this evening is my only true lager yeast I have so don't have really any option other than calli yeast.. I'm sure it will be grand

Went to make a starter this evening from a pilsner yeast I took from the yeast cake of a previous lager.. I think the Mason jar was tightened to soon was bulging slightly from pressure and when I opened it it fizzed up bit and foamed over a bit.. Pitched it into starter tonight should this be...

What water calculate do you use then for your ro water and what salts and additions do I need then to treat the water.. Thanks you seem to be the water man around here seen your post about water profiles and that

What size system did you go with and connection type do you just start gathering the water the evening or morning before you plan to brew

https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.co.uk%2Fulk%2Fitm%2F122094639916 how does this one look okay do yas think

Yeah I have all them other boxes ticked and am loving my beers I'm making. But as Christmas is coming am thinking of some gift ideas and stuff to take my brews to next level was thinking ro system and mixed gas regulator going get myself mixed gas in the new year for my stouts

Does water treatment really make a noticeable difference.. Was thinking of getting a ro system to start with a blank canvas water profile but wondering is there really much of a difference to your Brews when doing water treatment and second question is a 3 stage ro system enough or do you want 4...

I have Pb stout in keg carbing Blackberry saison in keg carbing Cali common in fv Neipa with simcoe and ekuanot luplins Mexican cerveza lagering Want to do one more too either a wheat beer or ipa that will be my six kegs full then

Save the hassle of rehydration yeast and another chance of contamination..also have increased cell count. use to use just one but started using two in last couple brews as read people using two with better results and as they are a great price I don't mind

Yeah says 17-22 but wondering if little bit lower would be better. Was going to pitch too packets to avoid any lag and get it going straight away.. Is a diactyl rest need with this style like when you make lager

What temperature should I ferment at 18 or lower going pitch two packets of crossmyloof cali yeast so wondering do you go bit lower to get a cleaner finish.. Also do you need raise temperature after week or so for diactyl rest like with real lager yeast or is it different in this style never...

Hi i have a small chest freezer I use as fermentation chamber.. It can only fit one Brew in at a time I brewed a saison last weekend and has been fermenting away lovely at 24°c.. Just wondering how long is the temperature control really important for as the yeasties have basically done most...

I currently have a kegerator but ain't big enough. I currently have two kegs in it can squeeze three in with great difficulty but it ain't practical and if ya move a keg slightly door won't close. Fridge is w54 d56 on outside and inside. W47 d45.. Was going upgrade to a keezer so I could fit in...

Just started brewing the Greg Hughes saison and noticed there is 200g of honey in the recipe which I don't have is there any substitute or will it really matter.. Am moding the recipe by making a blackberry saison adding blackberries too secondary would it be okay without the honey or will it be...

I have 800 and something gram jar so about 30oz do ya have to rehydrate the powder could I not just put in fv and rack the beer on it as a secondary and leave for week or so would assume it doesn't need sanitizing

Anyone made a peanut butter stout and can give us idea of what quantity of peanut butter powder to use

Hi all going Brew peanut butter stout next weekend going to use the Greg Hughes oatmeal stout recipe and add the peanut butter powder to secondary just don't know how much I should add and how long also would it be worth adding maybe 200g of lactose to it for body thank you for any advice