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I let the yeast do what they do. Turned out fine, other than it getting infected. Probably happened while I was moving to a new house. I do a lot of big beers and have yet to have cough syrup.

2L starter. Pitched at 68 and it ramped up naturally and held in the room it was in. I didn't infuse o2, just shook every hour or two to move them into suspension.

I've only used the white labs offering but currently have a smack pack of the wyeast offering in the fridge to use pretty soon. The last time I used WLP530 it went insane in my starter and I just pitched the entire thing at high krausen because I was having problems with blowoff. Felt it would...

The recipe is geared towards a IBU based on preexisting alpha acids for the hops. To get the same results you'll need to get the AA from your own hops and calculate the IBUs that way to make adjustments to match the IBUs. I've gotten Syrian Golding hops in the 8% range and some Cascade at nearly...

Sounds like you've hit terminal gravity if it's an extract kit. You're at 10.2% ABV and near 84% attenuation.

What kinds of adjuncts did you use? Was it all grain, extract? Extract won't ferment that low. The process of making the syrup destroys some sugars and leaves them unable to ferment. If you didn't use any adjuncts to help lighten the body, that might be part of it. What temperature did you mash...

Got stuck once. Since then it's been remedied with a stir plate and decent starter size. Almost feels like it's super sensitive to temp swings and likes to be warmer than other ale yeasts until it's done working.

If you pitch more yeast, I'd pitch a brett strain at this point if it were my beer and make sure the next batch gets the right pitch. I think Wyeast 5526 would compliment the 3787 better in my opinion. Just a thought. Ultimately it's your call, but the wild yeast will definitely be more suited...

Pretty much this too. Best advice I can give on making this beer is make sure your pitch rate is good or you'll be pissed later when it gets stuck at 1.030 and you have to pitch more yeast into a hostile environment and hope for the best. Also, hydrometer. Don't go based on what works for others...

If you can't do it with boiling water to soften the tubing, I don't know what else I could personally recommend. The last time I had to replace tubing we just had one of those water coolers at work that dispensed near boiling water. Put some in a coffee mug, microwaved it for a minute, and set...

Give it maybe one more week. If it stays the same, I'd ramp it down. My first attempt attenuated to 1.016 and the second attempt hit 1.010. I think part of it was the pitch rate, because I lost way less yeast in the blowoff on the second run being better prepared to handle it.

Looks like the aftermath of my Belgian beers before the yeast completely fall out. I wouldn't worry. Saison beers tend to have that wild funk to them anyway. Should be fine. It will still be beer.

It will vary. It's generally about 4-5 days before they start to slow. I usually have full fermentation in two weeks max on my 1.090+ Belgians. It really depends on the hydrometer on when I crash. This strain tends to be more aggressive when warmer so I let it drop to between 1.016 and 1.013...

Yeah, it just sits and does its thing. The room is usually a steady 71-73 degrees. I chill the wort to mid 60s, pitch, and let it rip. It will easily ramp itself to almost 80 before the yeast start to slow and then I'll toss the fermentor in the garage to ramp it down since it's about 55-60 in...

I like White Labs 530 for Belgians. It's Westmalle yeast. I usually pitch it around mid 60s and let it ramp on its own. It can hit into the high 70s if left alone to do its thing. Also, it can be explosive. Make sure you're prepared for blow off. I always make a starter for it and it will...

I believe they are different strains. Weihenstephan is a Bavarian brewery. http://us.weihenstephaner.com

I've been told that it's best to ferment most saison strains in the low 80s and the yeast tends to like warmer environments. I'd still crash it, but I'm waiting until it hits the 70s here to try one myself. Shouldn't be long with the weather we've been having.

I ALMOST picked up one of these burners, but decided in the end to go with a Blichmann and spend the extra $10. I had seen them in person already, knew how they performed, and knew that it would be a good investment in the long run. I had previously tried a Darkstar burner from NB and it was a...

I do a basic Belgian DSA that's about 85% pilsner, 10% Belgian 2 row, 5% special B, and 2lbs of D180 Belgian candi syrup. Puts me around 33 SRM. 5g batches. I'd double the dark syrup and only use some of the light syrup for bottling/keg conditioning.

I also use a paint stirrer with a cordless drill. When I saw someone using one at a group brew, I knew it was the way to go. The only thing I've found is you can't go too quickly on the motor in a 10 gallon gott cooler with a false bottom or the force of the whirlpool can flip it upside-down...