to thughes, from John Amidon, re belg saison,the rest of the story... 1 omission-plz add 2lb. Munich malt to malt bill(knew I forgot somethin) my kettle woun't hold 6 gal., so I do 3.5gal boils - you might need to adjust. Mashed w/ 10.5qts. spring H2O in a bag (in a cooler) @ 154deg. for 1 hr. pH ad...

from John Amidon; to thughes - I'll be happy to share the farmhouse ale recipie. I need to check my notes to be sure, but the basics are; 3lb.M.O. malt, 2lb. wheat malt, 1lb. belg. aromatic malt,1 lb. 10deg. crystal, and about 6lbs.amber dry malt extract. Hops are 1oz. Saaz FWH, 1/2ozNo. BrewerX 60m...

thanks for all replies! Re brew-in-a-bag-in-a-pot: last time I tried this I burned the (nylon) bag! Hence, biab in a cooler! Just bottled a dark red saison (type) fermented w/ WLP Saison blend - v. tasty! Primary grain was M.O. pale & Munich, so it's pretty full flavored, if not quite typical. Next ...

Greetings! I'm from West Boylston, Mass., USA. Been brewing of-and-on for 10 years or so. Found the BIAB website while surfing for info on no-sparge brewing. At present I'm doing partial-mash brews; batches in the bottle include"Burton-upon-Boylston" Scottish "ESB" ver. 1.0 & 2.0 (open ferment on ve...