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Anyone playing Music League? I've made a beer theme. Join if you would like to match music with classic beers. https://app.musicleague.com/l/0e42954beaf44e13bafe54934dcf705c

Thanks, I adjusted my hop schedule based on your experience. Looking forward to taste this. Hopefully I'll brew in a few weeks.

How did your Jester beer turn out @Rodcx500z ? I've recently picked up 250g cheaply. I'm planning to use it in a light mild, bitter with Target and WP Jester. https://share.brewfather.app/8y4EOPbUOO3nWk And an ESB along with EKG, Fuggle and Styrian Golding...

It's a shop here in Norway. I've looked into it, and postage makes the savings minimal from my LBS. Could be justified if I needed hops or yeast, which is also favorable prices, but I really don't need more of either, i got enough for this year and probably also next year :rolleyes:.

Have you tried the Castle MO, I'm able to get it dirt cheap (nearly half price of Crisp MO). If you have tried why didn't you like it?

I intrigued to believe the attenuation on the tech sheets are more theoretical than real. It seems like we are soon able to test the AEB yeast. They are about to release 11.5g homebrew packages. Nicely priced. https://maltmagnus.se/advanced_search_result.php?keywords=Aeb+11.5

You might be right, but until proven otherwise I believe that attenuation is more technical than realistic. All AEB yeast are super attenuators. I suspect we are about to know because AEB have recently started to list 11g sachets of all theirs yeast, it seems like they are about to enter the...

I'm pretty certain Brewly is just a minor player. I've previously been in contact with Jästbolaget asking about their beer yeast, I've then been directed towards AEB which was their business partner at this area. And the company they produced yeast on behalf of. Their lineup includes all the...

Did you ever fulfill this Saison project? You can still do it. They use BE-134 ;). I've actually posted a clone recipe for the Glazen Toren Saison. Anyone using Brewfather can see the recipe here. https://share.brewfather.app/sBEmPxoTkTTasX

I like Mean Brews approach to build recipes. He also gives a suggestion. APA Am IPA ESB

I haven't moved into the wet yeast area, currently, reusing slurries was big step :hat:. Some use lager yeast, I suppose the romantic OCD part of me have lead me towards a neutral dry yeast, and since I have a Köln slurry it made sense to plan BdG which I've long have wanted to do. If I where...

There ain't many BdG available here in Norway. We have Kinn Solsnu which is decent, but not what have triggered me to brew this style. I've seen recipes suggesting S-33 for a Solsnu-clone. But I got a fresh and washed Köln slurry so I don't bother buying S-33 now. My impression is that the more...

The GH BdG have a few recommendations, but suggestd a saison yeast. This ain't what I'm looking for this time and I'm not sure if this is according to the BJCP. "Smooth, well-lagered character, even if made with ale yeast." https://www.bjcp.org/style/2015/24/24C/biere-de-garde/ I've made this...

Lallemand used to have both Munich Classic and Munich Wheat, and no Belgian Wit. When the Munich Wheat disappeared, the Belgian Wit appeared. The Belgian Wit could very well be the Munich in another package. Most likely it is the same, the flavor wheels are identical. Munich Wheat Belgian...

Glazen Toren uses BE-134 for their Saison and Lentebier. They also have lots of BE-256 in their fridge, most likely for the Triple. As far as I've found these dry yeast have a Belgian Origin Fermentis WB-06 - related to wlp570 (Duvel) Lallemand Abbaye - related to wlp500 (Chimay) Lallemand...

Glad you liked it. Saison is flexible when it comes to the grist 😀. I would suggest you try with the BE-134, the yeast is the real star here. The BE-134 is a true beast. 1 package took 27 L from 1.056 to 1.002 in 4 days. But make sure you do a proper sanitize of your fermentor to avoid...

I've got my hand of a recipe which is close to Glazen Toren Saison d'Erpe-Mere. Got it from a guy who visited the brewery and put it together with information he got. It's quite simple Grist 87.5% Pilsner 12.5% Wheat OG 1.050-1.055 Mashing 60@63°C 20@72°C Boil for 75 minutes Hops @75 Saaz...

Too much brewing lately, hard to keep the overview 😁. I brewed a Golden ale this weekend which had gone from 1.044 to 1.022. they share heatbelt so increased temperature would be alright for them both. I'll leave 'em until the weekend and check. If SG is close to expected finish I'll go back to 17.

I've just raised temperature from 17 to 20. I'll check in a week or two. Btw I was wrong it haven't fermented for 2 weeks. Just over a week 🥳. I'll definitely leave it, and hopefully let it work some magic.

Have brewed a Burton Ale (dark old style) that first got pitched with Windsor and a pack of Nottingham a couple days later. After 2 weeks, SG is still at 1,020 from 1,060, att 66%. I've shaken the fermentor a slightly, hoping to awake some life into the yeast. Had hoped Nottingham could pull...