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eric19312 · 02-09-2013, 07:11 PM

I'm brewing an American Dark Wheat using some of that Briess Caracrystal Wheat right now. Later going to do a small batch of amber ale to test my wife's theory that I'm wasting my time filtering brew water. Going to try hot water right out of the tap. Doing a 4 gal batch cause all my 6.5 gal fermenting buckets are busy...

toast · 02-10-2013, 04:34 PM

Sounds good! I brewed a "traditional" Saison. I did a little research on the style and found out that there really was no characteristics to this style other than they were thought to have been around 3 to 3.5% ABV, and refreshing, I guess by what ever means to make them refreshing, like the use of spices. I didn't use anything to spice it up, I'm gonna rely on the Belgian Saison yeast to do that for me...We'll see how this turns out. I only used a 7 lb grain bill for 5.5 gallons and have a pretty aggressive fermentation today. I woke up this morning and it was foaming out of the airlock so I had to attach a blow off tube. Surprising for a beer with a lower OG.

pwm74 · 02-10-2013, 05:00 PM

Hurricane Sandy put my brew cave underwater, I lost of brew and hardware . I have been brewing for about 6 years now. Just finished my 4 tap kegerator.
I was able to restore my rig with new hardware, once I do a couple of runs I am going to paint it. My 3 " Back Again" brews I got lined up are going to be a Dry Stout ( for St Patty's") , followed by a Ed Wort Haus bier and then a German Pils. I live in Seaford

eric19312 · 02-10-2013, 05:02 PM

Quote:

Originally Posted by pwm74

Hurricane Sandy put my brew cave underwater, I lost of brew and hardware . I have been brewing for about 6 years now. Just finished my 4 tap kegerator.
I was able to restore my rig with new hardware, once I do a couple of runs I am going to paint it. My 3 " Back Again" brews I got lined up are going to be a Dry Stout ( for St Patty's") , followed by a Ed Wort Haus bier and then a German Pils. I live in Seaford

Dang, welcome back!

eric19312 · 02-10-2013, 05:04 PM

Quote:

Originally Posted by toast

Sounds good! I brewed a "traditional" Saison. I did a little research on the style and found out that there really was no characteristics to this style other than they were thought to have been around 3 to 3.5% ABV, and refreshing, I guess by what ever means to make them refreshing, like the use of spices. I didn't use anything to spice it up, I'm gonna rely on the Belgian Saison yeast to do that for me...We'll see how this turns out. I only used a 7 lb grain bill for 5.5 gallons and have a pretty aggressive fermentation today. I woke up this morning and it was foaming out of the airlock so I had to attach a blow off tube. Surprising for a beer with a lower OG.

What yeast strain and temperature?

pwm74 · 02-10-2013, 05:05 PM

Thank you , here are some current pics

bigmike99 · 02-10-2013, 08:14 PM

Wow. Nice setups. Just brewed my second batch yesterday which was an Irish Red from NB for pattys day. Also put together my kegerator between shoveling trips. Be careful out there.