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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...

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...

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

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...

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...

So I went into my LHBS to stock up to brew my first IPA, and I didn't get exactly what I went in for in terms of hops. I came out with 4 oz. Centennial, 3 oz. Columbus, 2 oz. Cascade, and 1 oz. of Citra. Somewhere in there is there the potential for a good IPA? Any suggestions for hop...

Little green, but pretty awesome!! Thanks to all for the valuable tips along the way! Cheers!

First one is my first brew, a saison, ready for bottling. Then Wally guarding the second brew during the boil. Last, the 2nd brew, a Belgian session (a brown?) fermenting away.

Hi all, quick question: I brewed 2 days ago, good looking active fermentation after about 10 hours, although the temp inside fermentor looked to be about 78-80º. I keep reading about starting fermentation at lower temp and gradually ramping up, so I decided to try to cool it off with a water...

Hi all, just did my second batch yesterday, which is nicely bubbling away now. I will be going out of town about 4 days after primary fermentation begins, and will be gone for 2 weeks. I know it's not wise to leave town just after a batch, but it was a tight window, and I thought I'd give it a...

Hey all, I couldn't find anything about this on the forum, so thought I'd ask. I'm flying from CA back to my parents home in TX and would like very much to bring some of my first brew, but the problem is, it'll only be about 10 days into the bottle conditioning phase, about half the minimum...

I made an attempt at a saison, BIAB method, using WL 565. I let primary fermentation happen in a 70º room, and it was pretty vigorous for the first 72 hours, with the internal temp getting up to at least 78º, based on my carboy sticky fermometer. Also checked the gravity after 7 days, and was...

New guy here, I did my first all grain batch last night, BIAB style. Saison, using White Labs Belgian Saison WLP 565. It's been fermenting steadily for 12 hours, lots of good internal movement and crusty grimy foam on top. It's running above 75º in the carboy, based on the sticky...

Here's what I plan on doing, a recipe I got from the beer recipator: Beer: Saison Style: Belgian Saison Type: All grain Size: 5 gallons Color: 6 HCU (~5 SRM) Bitterness: 31 IBU OG: 1.056 FG: 1.008 Alcohol: 6.1% v/v (4.8% w/w) Water: None Grain: 8 lb. 0 oz. Belgian...