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Thanks for the input! I'll definitely try a few different amounts and report back when it's time.

Not sure if this is the right place for this, but I'll be bottling a saison later today, and was considering adding a bit of rosemary to a few bottles. I was thinking of soaking some leaves in vodka, then removing and adding just one rosemary leaf to each bottle. Anyone see any potential...

Thanks! I will relax and let it sit. Should I keep it at the current 84, or let it come down to ambient temp? That's around 65.

So I brewed up a saison and decided to use the Belle Saison dry yeast. OG was 1.059, and pitched rehydrated yeast at around 70º. Ramped it up over about three days up to about 84º, which it's been at for the last 3 days. 6 days in primary total now, and it's dropped down to somewhere between...

So after three days in the primary, I got this from 1.059 down to about 1.010, still with some visible signs of fermentation. Started around 70º and over three days got it up to about 84º. That might be about as warm as I can get it for the remainder. Of course, after taking a gravity reading, I...

Brewed this one up today, but decided to try Belle's Saison dry yeast. Also, realized after all was said and done, I totally forgot to pick up the flaked oats at my LHBS. However, I did bump up the Pils to 9.5# instead of 8.5#, do to my somewhat low efficiency. And couldn't get Sorachi Ace, so...

This was WLP001, fermenting an imperial stout.

Sorry, here's the pic.

Was just switching from my blowoff tube to an airlock and I found this in my blowoff vessel. Looks like a good amount of yeast caked in there! Is there a good viable method of harvesting from blowoff? Just for future reference. Thanks y'all! Th

Can I judge somewhat from aroma? I've read about a 'cheesy' aroma from old hops, so maybe that'll be my criteria.

I've only done one IPA so far, but I did dry hop in the primary with no problem. Beer turned out excellent. Go for it!

A friend from work found out I brew and gave me these cascade hops from their garden. They were picked in September and kept in these ziplock bags in the freezer. How can I judge acid levels and amounts to use based on these factors? Thanks!!

Hello all, I wanted to get some opinions and suggestions for a chili beer I'm trying to design. I've brewed 7 or 8 AG batches so far, but this would be my first 'ground up' design. I'm imagining a chili beer that has a good bit of sweet maltiness to contrast with a chili 'bite'. I really...

I used some centennial recently. Was just trying to get rid of some hops in the fridge, so I did: .75 oz Columbus @ 60 .25 oz Columbus @ 10 .5 oz Centennial @ 5 .5 oz Centennial @ flameout Although I'm still dryhopping with an oz of Cascade. I'll let you know how it turns out!

Brewed a Belgian golden 9 days ago. Checked gravity couple days ago, and it's reached the target FG. Would there be any benefit to leaving it in the primary for another couple weeks, or should I think about bottling in the next few days? Recipe follows: 5 gallons, all-grain; OG = 1.052 (13°...

Planning on brewing my fourth ever batch, a dubbel in a few days. I picked up ingredients for the Dubbel Trouble recipe posted on the American Homebrewer's Association site, which follows: 13.0 lb (6.9 kg) Belgian Pilsner malt 0.75 lb (340 g) Special B malt 0.50 lb (227 g) Wheat malt 0.75 lb...

Planning on brewing my fourth ever batch, a dubbel in a few days. I picked up ingredients for the Dubbel Trouble recipe posted on the American Homebrewer's Association site, which follows: 13.0 lb (6.9 kg) Belgian Pilsner malt 0.75 lb (340 g) Special B malt 0.50 lb (227 g) Wheat malt...

Yooper, thanks for the suggestion! One concern though, I put your hop schedule into beersmith, and the IBUs came in pretty low, maybe that's the rest of my setup, but do you think there'd be a problem bumping up the 60 minute columbus to 1 oz, instead of .5? Thanks again.

Here's my grain bill, and I'm using WL001 yeast with a starter. 12# 2-row 1# crystal 40 1# CaraPils I'm doing BIAB, and this will be my 3rd batch. Thanks again for the help, I am constantly amazed by the generosity of all y'all with good advice.

Thanks all for the tips. I'm thinking floral, and hoppy, but not too bitter. I think I'll actually go and get some more citra for dry hopping, and I'll use the oz. I have now at flameout. Good idea? I'm all ears!