Recent content by neo-brewer

Thanks, guys. Both helpful ideas! I'll try it out.

Last message cut off - "Next time I'll try a hop basket :)"

I presently have a Belgian IPA in the secondary that I dry hopped about a week and a half ago. I plan to bottle this weekend, but I am looking for tips to leave behind the layer of hops in the carboy. I will be careful when I siphon the beer into the bottling bucket, but I will inevitably bring...

Thinking of using Wyeast 3711 with a Dead Ringer (IPA) kit. There's not too much method to my madness - other than my affinity for Two Hearted and also that as a relatively new brewer, my favorite beer I've made to day was a saison made with 3711 fermented at a high temp (near 90 degrees). I...

Petite Saison d'Ete (5 gallons). Done and in the primary.

Thanks, guys. I brewed today. Looking forward to bottling this in January. I've heard that some people ferment in the 80s with 3711 (using heaters and what not) to get some of the spicier and peppery flavors. This was a different concept for me - but I'm open to trying it (at least into the...

What temp do you use for primary? I heard that the Wyeast 3711 does best at higher temps ...

Thanks, beergolf!

Just bought a Petite Saison d'Ete kit from NB. The recipe does not include a secondary fermentation step. Does anyone recommend doing one - or is a single fermentation okay?