Has anyone brewed with the French Saison yeast (wyeast 3711, imperial B64, white labs wlp590) in the 80's? I am splitting a batch of Dubbel between Dupont and French saison. My plan was to mirror the fermentation profile: start at 75F and increase by ~ 5 F every day until 90 F. Can the...

My brew schedule was unfortunately delayed by 2 weeks, so I am thinking I'll whip up a nice Dark Mild this weekend for a quick brew day. Two questions: 1. I normally fly sparge, but I've read with low abv, delicate beers it's best to no-sparge. Does anyone know about no-sparge efficiency? 2...

I was always a fan of all beers English, Belgian, and different. So in my early days when it came time to brew an American beer, I used one of the alternative ale yeasts, like Stone (WLP090) or Anchor (WLP051) rather than Chico (US-05, Wyeast 1056, WLP001, etc). In an attempt to achieve an...

I apparently bought (2) vials from the White Labs vault when I was having a British phase. Not wanting them to go to waste, I will be incorporating them into an "Estate IPA." A malthouse in my area also grows their own hops, so the beer will be from the same place. I was always planning on...