I didn't get to know you like some of the other guys clearly have, but I can 100% understand. Have read a lot of your content on here and have appreciated the different approach and perspective on the hobby. Wish you the best, thank you for what you've contributed here!

Dough's in

My saison in a brewery I respect's glass.

Hey! I like the recipe, and the concept in general! I think you'll love the color. Only thing I might consider changing is dropping the crystal malt since a 40% redx malt bill will give you lots of body and some residual sweetness already, but with that hop schedule you'll be fine either way...

That's a great way to learn, and sounds like you're in good hands lol. I was a college kid trying to figure it out on my own with some pots and plastic water jugs for fermenters lol. Needless to say, we made a lot of bad beer before we made good beer!

Welcome! Feel free to ask quesions and post them!

Welcome to the forum! I can tell you the thing that made the biggest difference in our beers was going from our well water to purchasing R.O. water and building its minerality from scratch. By far and away the biggest jump we've made.

I did actually have some carahell in it to start with, but decided that since I'm decocting I will forgoe it. Also, lots of this beer will be mixed with sweet fruit juices, so keeping it on the drier side was the goal for that.

I edited this- I have already taken out the BS, accidently tossed that in the calcultor and took a screen shot of the recipe then noticied it later.

I haven't done a hefe since way back in the extract days, done a lot of american wheats and variations of them, but been a long time since I went back to this classic. We're actually planning do to a "radler bar" at our annual crawfish boil with this as the base. Plan is to have a bunch of...

Nope, and we got some good feedback. I'd like to actually brew specificly for a comp next year, as I just saw that this one was coming up and took what i've got on draught and sent it in.

Judging Notes:

Well, results are in. It is good beer:

We're boiling with live music in the shop.

Following for the sulfate question myself...

Should be good! I would think that with those late mash additions you should avoid it being overly roasty or harsh/bitter. I rather like the recipe! Please let us know how it is, I may want to brew it!

I brew on the 20 gallon 240v clawhammer all in one (BIAB) system. I've had good luck with doing a bit of a bastardized step mash where I star at the protein rest, then pump the temp via the electric heater up to 145 for half an hour, then to 155 for half an hour. I am likely to do a 15 minute...

I'll be honest, I had to google this to learn what biltong it is. Not often I discover a different kind of meat that I am unaware of, so I appreciate the off topic comment lol. I am from Williams, Iowa orginally, we lovingly refer to it as "Billtown"

I live in the kc area and brew in Iowa. If I'm doing an IPA, or other styles that need to be adjusted pretty heavily, I make sure I've got everything and calculate it ahead of time. With this exceptionally soft profile I know I'll have the little bit of CaCl, gypsum etc and will calculate it...