Last Activity:01-19-2013 10:05 PM
Likes Given: 3
Posted in thread: Great Lakes Burning River Clone on 01-19-2013 at 08:46 PM
We did, actually...and it came out pretty good. Not quite as piney as the original, but a nice,
easy drinker. I'm sure I can dig up the bill if you're interested - it's an extract recipe,
Posted in thread: Fermenting temperature question on 08-03-2012 at 07:40 PM
Some saison yeasts tend to stall out. I've heard some people say it took 4-6 weeks for their
saison to ferment out...The guy at my lhbs said it can even take up to 8 weeks. If it doesn't
move any furt...
Posted in thread: Fermenting temperature question on 08-02-2012 at 05:20 AM
Ok, I totally had reversed the numbers from the beer calculus projections...I thought it said
projected FG was 1.040, when it was in fact 1.014. Wow - glaring error on my part there. :oThe
OG was 1.06...
Posted in thread: Fermenting temperature question on 08-02-2012 at 12:08 AM
Hey everyone...I brewed a Saison about 3 weeks ago, and as some suggested, I was able to
elevate the temps to about 88º for the last two, and as a result the brew finished (1.037, was
estimated to be ...
Posted in thread: Rouse the yeast? on 07-20-2012 at 06:18 PM
ha - yeah, I figured that out a while after I posted that...I'm gonna try to wait it out a bit
before adding anything in the way of sugars or pitching a secondary yeast. Elevated the temps
to over 80º...
Posted in thread: Rouse the yeast? on 07-18-2012 at 08:19 PM
will adding sugar to rouse the yeast affect the flavor of the beer in any way?
Posted in thread: Quick - help!!! Is it ok to use Wyeast smack after an hour? on 07-16-2012 at 08:44 PM
cool, man - thanks for the info.Do you think it would be ok to leave it in the primary for that
long? I really want to strain out the lemongrass and ginger and get some simcoe in there as
Posted in thread: Quick - help!!! Is it ok to use Wyeast smack after an hour? on 07-16-2012 at 06:52 PM
Wyeast Belgian Saison 3724 - just started another thread regarding fermentation being stuck at
1.034 - >
Posted in thread: Please give your thoughts on my Saison process on 07-16-2012 at 06:51 PM
Hey, everyone...started a couple of other threads in regard to this brew we made last week - a
Belgian IPA w/ ginger & lemongrass. Basically, everything looks and tastes good, but I'm
curious about ho...
Posted in thread: Quick - help!!! Is it ok to use Wyeast smack after an hour? on 07-14-2012 at 08:19 AM
If you fermented at this high of a temp w/ an ale yeast it is absolutely possible that it is
done fermenting. You might also have some off-flavors from the higher ferm temp so work on