Recent content by skunkfunk

Wait, you're not a homebrewer?

You can get away with 2 weeks in my experience, but it's a crap shoot. Sometimes this yeast takes its time churning through the last few points. I've not experienced 566 to be anything at all like this strain.

I'd heard rumor that the midnight wheat doesn't have much flavor, but I do think you're right that any roastiness would taste wrong. Yep, you talked me out of it, corn sugar it is.

Thinking about using a few pounds of corn sugar instead of candi sugar since I have several bags on hand, and using a pound or so of midnight wheat to match the color. Stupid? I hate to alter too much an award winning recipe, but it would seem that the yeast and rye make this recipe more than...

Careful with the maltodextrin. I'm not convinced that this yeast won't eat it.

I made an RIS with this yeast. It was really weird. Matt over at http://tobrewabeer.com/ seemed to think it turned out alright, but it was definitely strange.

I made an RIS with this yeast. Different recipe but easily my least favorite stout. I give it a hearty meh.

I'd suggest one of the trappist yeasts instead of saison yeast if you want anything resembling sweet. I suppose you could use the DuPont strain and just let it stall high?

20 minutes apart? What?!

+1. I've direct pitched a pack into un-oxygenated non-aerated 1.079 wort, 6+ gallons. It didn't care.

That's up to you. I typically adapt any given recipe to my own procedures, using my typical mash times, temps, adjusting for pH if needed, adjusting IBUs for whatever bittering hops I've got in the freezer, etc. It'll be a good beer either way, this one's tough to screw up. Great recipe.

In reality I have finished below 1.000 (.996-.999) almost every time with OG between 1.040 and 1.055. Highest finish was 1.003. I've only once used straight pale malt (typically use wheat or flaked barley or something) and I don't use sugar, either. My software typically predicts about the...

Go with 152F? I've mashed 146F and 156F with belle, finished about the same. It doesn't seem to care that much.

Water additions, temp additions, boiloffs, most is pretty easily calculated. Controlling for whether your particular yeast strain will eat that particular sugar is not as easy. What does beersmith tell you belle saison or 3711 would finish at on a 1.040 saison? It'll probably be too high on the...

In my experience brewing software doesn't really know what the FG will be. Best bet is to brew it once and then edit the attenuation for that recipe the next time. I'm surprised you guys haven't had beersmith barf on the FG for other recipes.