Recent content by Eschaton_YDAU

This yeast hit .997 for me once. Crazy stuff.

Hate to break it to you, but I think someone dumped your beer. Hopefully it was you.

Most of the bottles I use are Warsteiner 11.2 oz. They work great with normal caps. Matter of fact, the only bottles I've had bad seals on were 12 oz. ones that had a shorter collar/barrel/part that sticks out on top (not sure of the term). I use the super-basic wing capper. I say go for it.

Built a cooler-type mash tun, forgot to get a hose for the output. Figured it would be ok on brew day. It took three hours to drain 6 gallons out of that thing. And if hot side aeration is a thing, well, it's aerated as all get out.

Ah. Good to know. Those ladies are truly an inspiration to aspiring young hussies on the make everywhere.

Are those Kardashian shows the reality TV ones about overpaid prostitutes?

That's expensive. But that yeast is really cool. It's a beast. I had it take a saison down to .997 once - even fermenting at about 62F. The second brew with the reclaimed yeast went down to 1.002. Although those two brews were pretty good, I'm currently experimenting with temps around...

Just put this in the fermenter! Thanks for the recipe.

3711 is such a beast. Fermenting from 65-72 degrees (started colder, then warmed), my first batch with went down to .997. I had to double check my hydrometer. The second batch from the reused yeast is at 1.002 after 9 days.

Ha! That's exactly why I was going the crystal malt route. I'll most likely substitute in flaked rye and oats for some of the fermentables, with a touch of crystal. But still try to keep it simple :)

I figured there was something horribly wrong with my reasoning, and this has been instructive! I take it that the the sweetness, even watered down, would still completely throw off the balance (balance, now there's a concept!). I will probably just mix some of the suggestions here with a...

...But I'm a newbie, and I have a recipe I'm thinking about doing that has a fair amount of crystal/caramel in it - for a few reasons. If anyone wants to weigh in, the post is over here - https://www.homebrewtalk.com/showthread.php?t=564276 ...any advice would be much appreciated!

I want to make a table rye saison: something really low ABV, about 2.7%. I still want it to have body, flavor, etc. I want it spicy, malty, grainy, roasty... and I want it to be red. It's a tall order, maybe :) I don't really know what I'm getting into, has anyone tried anything like this...

haha maybe I will

They would be fine for my purposes, I think. It's basically a sweet soda with a very strong ginger flavor that would overpower any residual flavors... And it's about 8-9% alcohol, which should be enough to make the drinker not care about halfway through a bottle :)