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I put one oak stave in a nectarine Brett saison for 6 months. I think it's a touch over oaky to me. A bigger beer would stand up to it no drama though.

Is that hops aged on the bine? Lambic time

No pump ups for the brassie du Bocq so far but it's a fantastic beer, I get Indian Coriander out of it. If you can find dupont great , but saison is a wide style. Must finish dry!

Pretty sure Crusty is giving the wort time to drop in temp a bit before whirlpooling to reduce the amount of convection currents. If an immediate whirlpool works for you happy days, but I usually wait until my worts drops to 80 odd before I whirlpool as the convection currents even if minor, are...

Kmart has a steel mixing bowl for $6 that does my job perfectly

Hope he's not into yeast isolation. #muttonchop beer. :icon_vomit:

The degradation of cells would mean even if one got up it may be a petite mutant that's not real article as far as I understand it. So may not have the same characteristics as Xxxxx population built from a fresh smack.

I'm in Melbourne now but grew up in Paynesville, parents are on bay road

Have you added the dry hops already? Normally you'd wait till end of ferment to help capture the aromatics. If you have it's not throw away the beer, but once it's close to final gravity taste and you may want to dry hop again

As do I and I brought a stainless probe to hang inside a bitter bottle. Was a pain to connect to the STC and despite all the goss I could get off jaycar it was reading 70 degrees instead of room temp.

Cheers Razz, I think i'll be doing more overnighters so i'll have to dial it in, boil off is still all over the shop also. I just thought when i got beersmith it would have some on the fly adjustment calculators rather than fiddling with your recipe. Still made beer.

I'm interested, just depends on how many participants we get as to if I have enough. Eye candy below! Edit: Bloody ipad didnt' post the candy.

Help wanted! Not sure if this is the right thread, but Ive done a batch with the Brau and overshot my Preboil Gravity by 4points. Mash profile attached but started it at 1:00am last night and sparged at lunch. so it sat @ 78 for 10 hours. Third batch with Beersmith and I cant seem to figure out...

Bee deluxe fed square is the safest bet. Right near flinder st station

I brewed the rye saison in BYO's American saison article based on McKenzie's Saison Vautour, 20 something percent rye and it placed at VICbrew a few years ago. Obviously it depends on your taste preferences though. I've since gone back to just using Wey Bo pils and 10% wheat. To add the...

I've only used the 3724 and love saison, so I'd go that, do you have temp control? It finishes dry but can stall around 10.20. Needs a cuddle, stable warm temps. I'd assume matzo's is is done with a clean ale yeast so you'll be doing something a lot fruitier with any of these yeasts.

Haha yeah agreed but in this case I had problems with wort pH way low, tried adjusting on fly with chalk. first starter never took off (half a washed cake), reboiled, fresh starter was sluggish (other half of cake), added US-05, computer died so can't look up recipe to see expected attenuation...

You'll get out of the forum what you put in, your attenuation percent will depend on recipe (ferment ability of your wort), and yeast culturing methods (giving people an idea of how much yeast and what health it might be in). People want details so they can give you the most relevant answer...

Ps I've been brewing for years and have a batch of stout right now that tasted amazing early and now stalled at 10.20 and taste sour twang at the end. **** beer happens.

stalling happens to everyone from time to time. Yeast need things beyond the sugars in your Wort, ie right temp, right population of yeast, enough oxygen, zinc and Free amino nitrogen. Without knowing your process the best suggestion I can make is jump online and search for John palmers "how to...