Recent content by Polboy

heh, im ready to put my rye saison in the kegerator so i was looking for a label to put over the tap and google search redirected me to this thread after locating cool label, i can not find the author of the label so here it is. My house saison has 9% of rye but this recipe is punching 20% so im...

heh, just brew 11 gal of this last night, i did some modification to the original recipe last year and i wasnt crazy about results so this time is back to original recipe, making inverted sugar tomorrow :). Dbals, thanks for the link, this is what i was looking for :)

you would have to describe your process but from what i deduct from your post you got all grain kit and used it without mashing/lautering? that would explain the sediments

13.2 gal hlt, rectangular 48-52qt(not sure on size) cooler and 15gal kegel+two NG wok burners, one pump and CFC+lots of carboys from 6.5gal to 5

As davefleck said they are very strong, i think i put 1/3 or 1/4 of the spiral in to 5gal batch and i liked the subtle flavor after months of aging in RIS, i did the same for belgian dubbel and it was a little too much so i recommend putting too little than too much and taste after one week then...

I wouldn't, im big fan of 3711 strain but i find high gravity beers fermented with it lacking complexity and being alcohol forward

I dont see how can you introduce more O2 by stirring wort/beer in close (airlock) carboy. There is O2 at the beginning of fermentation (dissolved in wort and in the headspace) but rather quickly this O2 is used by yeast in aerobic phase, and co2 is produced. With constant CO2 production there is...

I completely agree on pitch rates in to 11gal of 1.095 OG wort but i wasnt able to build big enough starter so i decide to do sugar additions in primary after yeasts had 2 days to multiply as a compromise, it didnt work very well as we can see :o

I read 2/3 of this thread and lots of info from your website before i brew this beer, a lot of good information i have to say. I was aiming for 550 billion cells starter for 11gal (2 step starter on stir plate, predicted by yeast calculator but not counted), i wasnt sure how to adjust pitch rate...

I made traditional version, it was single infusion mash that stabilized at 151F and i used 4lb total of sugars for 11gal batch (in primary at 48h of fermentation), OG was 1.095 but after two weeks of very nice fermentation (with 3787 strain) it hit stable gravity at 1.019, im a little...

i did 2 split batches with 3711 and 3724, dont have my notes in front of me but from memory 3711 is maintenance free and delivers great results in short time, extremely dry and refreshing with great body and flavor profile. You can get very interesting beer with 3724 but it will take much longer...

Sorry man, thats a lot of high gravity wort to lost I like my glass, have 12 carboys. I started with buckets but now i use them for grain storage and ferment in glass carboys only. I tired haulers and milk crates but didnt like it and now i just hold my 6.5gal carboy very tight and take it on...

i have probably 100 extra bottles (mix of 12, 16 and 22oz), im on the south side of chicago by midway airport, if no one arrange pickup by next weekend they will end up in recycling bin

You said you didnt like 90% of your brews, what about 10% that you like . Do you see the pattern there, what style do you like, process? I would focus on beers you made that u like and start from there. I made a lot of different beers over last 3 yers but now i brew more than 50% belgians...

+1 on STC-1000, its dual stage so it gives you best control over fermentation temp for great price. So i would make fermentation chamber for cheap (you can do it for around ~$100) and buy a keggle for another 100 :)