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I agree with the folks about that the OG might be a little on the high side but just brew it and see how you like it! You can always change next time around. I've tried to like 002 but really haven't got the results that I'd want from it. I like London Ale - WLP013, WY1099 (Whitbread) and...

WLP051 is an epic yeast. Maybe put together a starter; get it going; and pitch!

I like the grain bill suggested by Adam and think it'd be great for a BIIPA. I'd suggest considering adding up to 10% of simple sugar. I like my high gravity beers to be "digestible" (as the Belgians would say) and I think getting them to fully attenuate is part of the play here. [For...

Don’t bother with a bag mate. Straight in!

You may be getting some hop particulate matter in your sample and this could be impacting how your brew is tasting. You might be getting [tiny] chunks of hop each sip. Perhaps take your sample and chill it for an hour or so to drop the hop matter to the bottom. I’ve been caught by this in...

This is the step that I’ve been missing guv!!

From what I understand, I’m not sure the sacc primary is an attempt to prevent autolysis. Most strains of Brett will happily snack on dead yeast. It’s more likely as a way of controlling the acid balance in the final beer. Also certain strains of sacc can throw off esters and phenols that...

I've used this one before and I like it! Don't be too shy about firing up the temp on this one! Kegging or bottles?

Keen to see how this one turns out! What did you end up deciding for yeast?

Found a bottle of #14 in the back of the fridge. Still tasting great!!

Hey Mark, I’ve got some 70/30 and a lager in primary (used brewbrite in the WP). If you add the 70/30 in primary does it have any detrimental impact to the viability of the yeast cake for repitching purposes? If so, would it be better added to the keg like I currently do with gelatin? Sorry...

I have 4 different mixed culture carboys on the go. Some of them on their third repitch. Only one of them uses WLP655 alone (sour porter); the rest are a combo of lab bugs (WLP655 and Rosealare), with lab brett cultures (Brux and C) plus stepped up dregs from commercial sour beer [my favorite so...

Wyeast 3711 is a really good saison yeast; probably my fav. Having said that, I recently won the Belgian category of a brew comp with a Saison that I used belle saison for and I’m drinking a Saison tonight that I brewed with the mangrove jack saison yeast at 32C and it’s delicious. Maybe brew 2...

Sounds cool. Have you brewed with it before?

Saaz will give you some spice. So too will other hops like goldings (EKG, styrian, whitbread), but I suggest you seek spice from your spices and keep hops in the background.

Looks good mate. I’d add some sugar to the mix to get it to dry out. Maybe bail on the 30 min hop addition as you’d be probably looking for your spices to play a prominent role, so less bitterness might be the play.

What is cookie malt?

What's in the Bintang clone?

Pretty much anything fermented with saison yeast!!!

If you can find it, grab a bottle of Saison DuPont and see if you like it. Otherwise Nomad do a saison with coffee beans and botanicals - I think it's called something like long drive saison