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Life and holidays ended up getting in the way. I just dry hopped this tonight. Hoping to bottle Sunday. It finished at 1.003 and is a hazy golden color. I think this is going to be a pretty beer. I tasted this about a month ago and it's shifting a little more traditional saison leaning now...

Just brewed up a saison yesterday with this yeast. Pack was from this summer so I made a small starter to refresh it, and to bank some. The starter tasted pretty good. Clove, spice, sort of a non-descript fruitiness (bubble gum, red apple, citrus?). Malt bill inspired by Cottage House Saison...

Did you ever end up brewing with the propped up dregs?

I've been using a small FWH in all of my hoppier beers lately. The smoother bitterness it provides melds well with this style. I also tend to use a smallish addition at around 10min, as well as large additions at flame out, and sub 175ish. I don't know if the 10min addition does a ton, but...

I mashed mine at 153F for 60min. I will admit my last beer finished a bit high (1.018 IIRC), but I've heard that can be an issue with first generation Conan. I was shooting for around 1.013. With the soft mouthfeel and fruit flavors it was kind of hard to tell the gravity was higher than...

The old adage is brew with what tastes good. If possible, I'd suggest trying to get a sample post-filtration, pre-softening. Depending on the iron source, this may be enough to remove or reduce it below detectable levels. If not, a charcoal filter should hopefully do the trick. I personally...

I meant to give an update on this. It turned out fantastic. A few modifications were needed (link) Huge notes of pineapple and mango. Underlying notes of other tropical fruit, citrus and light pine/dank/earthiness, and a candy-like citrus fruit note I get from amarillo. It was difficult to...

I absolutely love to hear this. I put a gallon of my last batch off to the side and dosed it with brettanomyces, and have some wood cubes soaking in malbec to be added. I didn't use nearly as much wine as you did (~1oz), but we'll see how it works. I can always add more.

I just transferred this to a secondary. It'll be going into my keezer as soon as I clear some space. The transfer sample already tastes great. This beer really dried out though. The hydrometer sample is down to 1.006! This kind of puts a monkey wrench into my idea to add some brettanomyces...

I have a couple of projects coming up I've been thinking about using rum soaked cubes for. It sounds like we're all on the same page. I prefer the darker rums. They have characters that I think will mix well into some belgian and english ales. Those caramel, molasses, vanilla, and light...

It took a while, but mine cleared. I did cool the wort portion before adding to the juice. It took around a 4-5 weeks in the carboy for the yeast/protein/etc to drop. I suspect cold crashing or gelatin would have accelerated the process. I just poured a sample, and can read through the...

Is there any particular reason, or just a gut feeling? I can respect both. The density of silicone oil is similar to water, though actually a little less which is why it works for anti-foam. It can be much more viscous than water though. The thickest stuff is as viscous as...

I'm getting ready to set up some sour fermentations that will likely become part of a solera. One of the bigger issue is accidentally letting the airlocks run dry due to the long aging times. Do you think there would be any issue with using silicone oil or something similar in the airlock in...

I agree. The lower pH after degassing makes so sense to me. I could make some wild guesses as to why, but it wouldn't really add anything. The beer pH of 4.4ish is not in a buffering region for CO2 species. One thought was partial oxidation of the ethanol into acetic acid if it was just left...

I brewed this up a few weeks ago. I was going to do the cold conditioning in a keg for convenience, and to save on footprint space in my keezer. I actually ended up getting almost 6 gallons of beer out. My plan was to keep 4-5 gallons as-is, and pitch brettanomyces, a little oak, and...

Hmmmmm, I would have actually expected the pH to increase after degassing. That's good to know though.

pH is logarithmic. A pH of 3 has 10x the acid concentration as a pH of 4. I suspect that Cantillion Gueuze is pretty acidic. According to Embrace the Funk, it has a pH of 3.4, which is an order of magnitude more acidic than "normal" beer. It may be acidic enough for the carbonation and...

It also seems to flocculate better than 1056/001, which is nice for making crystal clear beer.

Do you guys have any tips for kegging these kind of beers? I transferred and pressurized about a week ago. I thought I did a pretty good job at not picking up much trub or hop matter, but there's enough in there or settling out that the keg keeps clogging. I've cleaned out the poppit and...

I think the concept could be cool, but implementation could be tricky. As others have mentioned, I think you need something more. Something easy enough to allow novice brewers to participate, but interesting enough to attract people with some experience. I also think at best this could be...