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A late update. The 3 gallon batch fermented to 1.017 and the 4 gallon batch went all the way to 1.002 and could still see bubbles rising to the surface. The 3 gallon was drinkable, not great, and the five gallon was a good bit off. I think it got an infection in the keg so I'll be dumping...

It was 1.055. Thanks for all the responses. It's actually still fermenting slowly (I'm releasing CO2 from the keg every day). Once it stops for a couple days I'll probably car one keg and see how it is. If it's good, I'll keg the other. I may try this with the second batch if the first...

I have 8 gallons if wit that I transferred to kegs before checking FG and it's at 1.022. They're now sitting in the warmest part of my house and there is a tiny amount of co2 released every morning when I pull the tab so I guess it is fermenting, but probably not going to go much farther (I've...

Update 1: I kegged this batch on Sunday. The FG for both was 1.01 with starting gravity of 1.052. The forbidden fruit fermented a little faster, with a caveat. I did a 1.5L yeast starter for Forbidden Fruit but I accidentally purchased the wrong yeast (3942 I believe) instead of 3944 so I...

I think most people transfer before dry hopping so it isn't usually an issue. I dry hop in primary but don't normally re-use yeast. I would think you could get a clean pour of yeast with minimal hops if you washed the yeast first but I could be wrong. I guess it also depends on how much...

I just brewed a 10 gallon batch of wit on Saturday and pitched forbidden fruit in 5 gallons and Belgian wit in the other. I figured I'd post the results of the experiment here and update when I have the finished product. Caveats: I have one Cool Brewing cooler that I used to keep the...

Yeah, I probably should have used a different yeast, maybe tried something from white labs. However, I had already purchased. I may try and pitch forbidden fruit after fermentation slows. Let forbidden fruit do its thing until fermentation slows at lower temperatures (68ish) and then ramp...

I brewed a very simple Saison last year, (pilsner, wheat malt, a little vienna) 1 lb of sugar (added near the end of fermentation) and hallertau hops. Mashed at 148 and using 3724. Fermentation started at 67 and ramped up to 80 in 2 days. High temperatures were in the upper 80's. After...

Thanks to all that confirmed a 20lb + mash is possible with a similar set up. I will forgo purchasing a false bottom and be sure to do water first. I now have a drain on my brew pot so it makes it easy to do water first (until it covers the screen), then slowly add grain and stir. It...

Water first worked well. I still may switch to a false bottom before I do 20lb again, but this worked.

Thanks all. I'm going to give the bazooka screen another shot with a lot of grain. Back to water first this time too.

Can a bazooka screen handle 15 lbs of grain in a 10 gallon cylinder cooler. I know the grain will fit as I just did 20 lb, but the mash didn't drain, much less the sparge. It was not fun. For full disclosure - I added grain then water, which may have something to do with it. But, I'm...

I prefer to give them a Belgian dubbel or Weizenbock. That usually sets the record straight on color.

I thought it might be helpful to someone in the future to follow-up. Apparently refrigerating the starter before it was finished fermenting didn't prevent the beer from drying out. After 5 (or 6) weeks it got down to 1.004. Turned into a very tasty saison. I'll still plan to do the...

Just decided to post final comments. I ended up brewing the centennial blonde and an ESB. The gifts were extremely well received and I'm now on the hook for future years. Next year I may add some appfelwein and will start earlier. Thanks again for all the input.

That looks great. I think that vaulted to number 1. Given the number of replies, it seems like the beer version of apfelwein. Thanks for all the ideas. I'll survey my coworkers with all the options and pick the top 2 (as long as centennial blonde is in the top 2).

Thanks, right now I'm thinking it might be a good bet for one batch.

I'll be doing AG. I don't think I can turn a saison around fast enough. My last one was still fermenting out after 5 or 6 weeks. Another week (5 days) to carbonate and I think I'm out of time for that.

Definitely a drinkable style, but the last time I brewed it fermentation lasted 5 weeks, maybe 6 (3724). Damn that's a good beer. I might have to go pour myself one now.

What temp do you ferment it at? I find most commercial examples overpowering with banana, which is why I started drinking, and brewing, more wits. Edit: you are kind of convincing. A beer with some strong yeast characteristics might be good.