Thanks for all the support. I'm planning on lowering the Munich and I also plan on fermenting at 68 degrees for 2 days then slowly ramping up to 84. I'm looking forward to brewing this!!
Im going to use the French Saison yeast by Wyeast. I was only using 2 row because its what I have on hand, but I think Ill pick up some Pils at the local store. Ill also cut a bit of the munich. What do you guys think? about 1/2 pound munich? Thanks for the help!!:mug:
Looking to get some advice on making a saison. Im looking to make a slightly stronger and slightly hoppier Saison. Any advice would be appreciated:tank:
Recipe: Saison TYPE: All Grain
Style: Saison
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5.5 SRM SRM...
As mentioned, I would check the faucets. I finally ordered some Perlick faucets after cleaning my standard chrome faucets. I used to run pbw and sanitizer through my lines after every keg and I was very surprised at how dirty they were. Just a thought...
good luck
Hi, Im looking to make a hoppy red ale that would be similar to Laurelwoods Free Range Red. I looked on their website and found that they use 2 row, crystal and cascade hops. The O.G. is .057 and its 60 IBU's
Here is what Ive come up with....
6 gallon batch
10 lbs 8.0 oz Pale Malt (2 Row)...
I had a Pale that I couldnt stand.... I thought it was to thin but had great hop taste and aroma. It flew outta my keg, everyone who came over loved it! go figure...
I have a ranco controller that I found for about $35 on eBay. It's digital and I like that I can just punch in a temp and that's where it goes..... I'm sure either will work fine though......