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Hey Mark, would you be willing to ship those kegs? I'd pay for the shipping and also for your time and effort in packing them up.

Did you ever brew this? I'm considering a similar setup, and I'm curious how it turned out? Did you pitch WL530 and the WL5526 at the same time?

Sounds like you're taking all the right steps to fix your problem, Devin. I'm sure you'll get it fixed soon. You mentioned it's a bad stretch; did off-flavor suddenly appear, or has it always been there and you're just now becoming sensitive to it? Were you getting the off-flavors before you...

Learn everything you can about your employer before going in. In your case, know all their beers, their distribution range, equipment, yearly output, etc. Look at all their socia media accounts, find out what festivals or other events they organize or attend. Talking about yourself is fine...

yep

in

Dmarc is right. Those look like yeast rafts, push up to the surface by escaping co2. Totally harmless. Enjoy your beer!

Would this would work? Yes. Would I ever try it? No. The problem is that final gravity can vary depending on a numbers of factors. Getting the expected carb level would be a crapshoot. You'd also have to constantly check the SG of your beer. I try to open my fermenter as little as possible...

My advice is to drink your delicious beer when it's ready. A day or two at 60° shouldn't negatively affect the flavor.

If it makes you feel better, most homebrewers have made a boneheaded mistake or two. I once bottled a third of a batch before I realized I hadn't added the priming sugar.

I brewed 15 gallons of saison 2 weeks ago, and pitched 3 different yeasts. I fermented in my attic, where temps are 765-85. I checked gravity yesterday; here are the results. Wyeast 3724 - 1.011 ECY14 - 1.003 Belle Saison - 1.000 The moral of this story? Belle Saison is a beast!

I don't see anything funky in there. Looks like clean beer.

let's do this

I did a Rye Saison with 3711 last fall. I bittered with 2oz of Styrian Goldings (33 IBU) and dry hopped with 2oz of Amarillo. I got a thumbs up from my saison drinking friends. I like to bitter Saison with lower AA hops, but like Zymurgist said it's all about amount.

If you have a Co-Op or natural foods store around, you can probably find flaked wheat or rye there. Good luck, but I have doubts that 85 Pils/15 Oats will make a very good Berliner.

When are you adding the honey to beer, and how much are adding? Honey can be tricky to use. If you want to retain the flavor and aroma, you'll need to add it after flameout. My procedure is to wait until the wort drops to 150F. Then, take some wort from the kettle and use it to disolve the...

Good thread! About #2. My experimental brewing crew started a Berliner Weisse project. We did a large batch, and split it into several fermenters where we pitched different strains of Lacto, including homemade and WLP677, at high temps. We were able to produce a tart, bready beer with both...

I'd buy the 25. It's too big for 5 gallon, but you won't be doing those anymore (trust me on this one). It should be ok for 10 gallons, though cooling might take longer since your chiller is likely to stick half out of the wort.

I'd open a few more. You know, for science. :mug: If they are also nicely carbed, I'd chill as many as you have room for, and find a cooler place for the rest.

Most flaked wheat isnt malted. Its ready to mash with, though, since the flaking process softens the wheat. Raw wheat kernels typically require a cereal mash beforehand.