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Very cool recipe. I want to try and hone in my saison 3711 recipe. I like the idea of accenting the pepperiness w/ spicy rye. I think it is just what my brew needs. In case anyone was wondering, I hopburst mine with citra and amarillo. I'm wondering whether I should try candi syrup vs. just...

Finally getting around to posting. Brewed this up 2 months ago for my first ever AG. Very exciting. Very very tasty. I didn't hold my ferm temps great and got a little bit of fusel in the back end, but nothing my friends really notice, only me when I pick it apart. Maybe a little astringency as...

Just brewed up 5 gallons yesterday. Very excited to see how this turns out. Destroyed my previous efficiencies somehow and came out with 1.059 wort. Hopped exclusively with EKG (1.5 oz/5,4 AA @ 60, .25 oz at 20, .25 at flame out). The immersion only gets her down to about 75/80, so I set it in...

That sounds like a good idea. Ill probably boil the water first and make the tea in a sanitized container. Im wondering if a two gram tea will impart enough flavor though. Oh well, I guess just one way to find out...

Do you think a 5% wit has a strong enough alcohol content for it to be safe to just dump chamomile into the fermenter after fermentation is done?

Cool i'll try that mixture. Should I check to see if there are any larvae or flies that made it in? I don't really know how tight the seal is compared to what flies can sneak through (It's a typical fermenting bucket that comes with any starter kit). Im nervous that these little mofos destroyed...

Hey everyone, I recently have been fermenting a batch in a plastic bucket fermenter. Its got a pretty tight seal. I, however, for the last few days have seen some fruit flies chilling around the fermenter. Some of the krausen forced its way through the seal (there was some serious pressure) and...

OK ya hopefully it will be ok. Ive used exclusively used Wyeast previously, so I wasn't really ready for the explosion. Im still a little nervous as to why that the thick brown 'krausen' is still there after fridging it overnight.

Alright, update, it formed a foam on top that was a little off colored. Usually I get a nice white krausen in my starters but this was kinda brown. Then, overnight, I put it in the fridge to settle out the yeast. The foam stayed on top. There is still a thick kindy chunky brown ish foam on top...

So, I was pitching a vial of white labs yeast into my starter and it kinda had a pressurized explosion thing going on when I opened it bc of shaking the vial. A good amount of it touched my fingers as it was poured into the starter. I didn't really sanitize my hands before doing this. Am I...

Hey all, Would anyone say that the excessive pressure caused by a clogged blowoff tube could result in any negative (or positive haha) effects during fermentation. I have a dubbel going quite vigourously in a fermentation bucket. I attached tubing to the airlock as its the only way I can rig up...

Did you sour/use wild yeast for the cherry batch?

Interesting. Smokinghole, what portion would you say you liked better, cherried or regular? Also how did the sour cherry juice translate? Some ppl would argue against using juice instead of whole cherries, but that can get expensive especially for an experiment. How much did you add?

So I'm sorry if this has been covered, but the idea of a belgian strong racked onto cherries has intrigued me. Has anyone tried infusing a little cherryness into the new world? Im thinkin just a hint of it, nothing to strong, might be something a tasty. Or is the complexity already so that this...

Thanks for the responses. Good info guys. I have always wondered why infection is at its most vulnerable point where the yeast can be near it and will be reproducing the most. Is this just due to the yeast coming into contact with bacteria, mutating (or whatever would happen), and then...

Hey all, Brand new member posting here. I was spurred to join bc I lurk on these forums all the time and finally have an issue coupled with a broader question that I'm losing sleep over so please placate a brother here. First of all, I just did my 2nd all grain batch - a citrusy...