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I checked it once at about two weeks. It was down to 1.035. Since it was a big beer, I didn't panic and just let it do its thing. After four weeks it had finished up no problem. Trust your process and everything will work itself out. Fondest wishes, Kelso

Fantastic! I'm happy for you. #Saisons4Life #AKBrewers #Damnthatscold Love, Kelso

www.greatfermentations.com #BEERLIFE Love, Kelso

I respect your decision, but in the end I chose draught beer over women. #confirmedbachelor Love, Kelso

Invest in a blender or a food processor and make your own purees. You have to wait for the puree to settle out, but it works well for a low cost. -Kelso

My favorite bottle is a keg. -Kelso

That's normal for that yeast. I brewed a high-gravity saison that did the same thing. I was worried at first, but it kept chugging along, even though the krausen dropped after 5 days. 4 weeks later it went from 1.083 to 1.007. -Kelso

I don't know about the optimum temperature for bulk aging, but part of the character of lambic is developed via a long primary fermentation. By keeping the beer on the yeast cake, you cause autolysis. The brett can then break those chemicals down into complex esters and higher alcohols. Invest...

Ya I'm not sure you want the flame to be full on orange. Adjust your dampener on the front. Sent from my iPhone using Home Brew

Great fermentations. I work there. High alpha acid (14.5% I think) and citrus and green pepper notes. I opened a bag when we first got it and I think it smells yummy. Haven't brewed with it yet. Sent from my iPhone using Home Brew

It's not a lager, he's just lagering his Belgian. Raising the temp won't hurt it. It sounds like you're just lagering to clear it and age it. Sent from my iPhone using Home Brew

Thanks for the advice! I may end up just doing that. Anyone do something a little different?

Hey all. I have 5 gallons of RIS that has been sitting since I brewed it in December. I want to add American medium toast cubes soaked in bourbon into the beer (and some into a cherry mead), as well as the vanilla bean into the beer. Looking for advice from people who have worked with oak and...

I'll be brewing a Kolsch :D

Be careful with Galaxy. It's a pretty dominating flavor and aroma hop. I subbed an ounce into my pale ale in place of another hop and it took over. Edit: Awesome hop though. I worked at a brewery that had a galaxy hopped pale ale, which is all I thought about when I introduced the galaxy into...

Cool. Interested to see the results.

Awesome! Thanks for the reply guys. I'll be sure to check those out. Anyone know of anything else?

Obviously don't forget to sanitize your keg. And it depends on how you force carb it to how fast you can drink it. You can force carb it by setting it and forgetting it (that takes about 2-3 weeks to carb up) or you can set it at the right psi and shake the crap out of it. It only takes a couple...

Hi all! I work at a brewery, and working on a bottling line or cleaning kegs can get pretty monotonous. I wanted a thread that list any audiobook and podcast that's are aimed towards brewing. Trying to get my learn on at work! I figured there might already be a thread like this, but hopefully...

I'd would take another day. As the beer ages it, the heat and flavor will fade. So by the time the bottles are ready if will probably be back to where you want it.