Anyone fixin’ to order one? I don’t think I’ve ever had a farmhouse ale that strong. Seems like it might also want at least a year of bottle conditioning. Any opinions?
I ordered and brewed the All Grain version last Saturday (4/11.) It is a big beer for sure. I hit an OG of 1.084. I did a hydro reading at 1 week and it is already at 1.012 and still churning. Even if the FG doesn’t drop any more in will be around a 9.5 % beer.
I have been kegging for the last year and I will continue to do that. My plan is to rack it and bulk age it for a couple months then carb it up and give it a go. Maybe for Bastille Day? Seems like it is going to be good judging by hydrometer samples.
I would like to know how this tastes.
I brewed it but it’s not done yet. It was the extract kit. It hit 1.1 OG. It went two and. Half weeks in primary and has been in secondary for almost 4 weeks and it’s still bubbling a few times a minute. I’m going to dry hop it this weekend and bottle next weekend. So far I like the smell and taste but it’s going to need to condition a while. I’m taking this to Sturgis motorcycle rally with me August 1st so hopefully it’s good by then
I live 30 miles from Sturgis. I’ll expect you to save me a bottle or two 
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As an aside, has anyone else noticed that Midwest has the exact same kit, although their’s is called Drunken Farmer? Their Snowplow Porter is also the same as NB’s Bourbon Barrel Porter. I know the two companies are merged in some way now, but how long before they just say to hell with it and become one?
I noticed that a few months back when the advertisements and websites shared the same style & theme, and both would send out a promotion at the exact same time. Don’t have any confirmation that they are the same company as I haven’t ordered anything from MW their prices are still normally higher than NB.
Yep, they did merge a couple of years ago. Don’t know the exact date, but that’s pretty much why you see the same stuff on both sites.
I think I’ll have to buy, brew, and try.
Has anyone used Wyeast’s Belgian Saison with something this strong? At mid 70’s temps, fermentation with a single pack of yeast is very violent. Something about a starter, higher temps, and a beer this strong make me wonder if that might be a tad on the explosive side.
