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How did you like the Citra? I might brew this on Saturday and have some frozen Citra pellets on hand.

Looks like the Asheville Brewers Alliance is backing Innovation Brewing on this one, and the ABA now has members like Sierra Nevada and Oskar Blues. I don't know much about the politics of the craft beer world, but it seems like this could get interesting.

Carol is gonna get found out because she stole the chocolate. Also, did they address what happened to the gun Rick hid in the blender or did I miss that part? Seems like a bad place to have your secret meetings if you know someone has been by there recently.

Probably just degassing from temperature changes and agitating the fermenter. Your beer is most likely finished and ready to bottle. The only true way to confirm is to take gravity measurements over a few days, but truth be told, I don't think it's necessary. Some yeasts are known for getting...

Don't worry, this has happened to everyone. You should be fine. The CO2 produced by the vigorous fermentation usually keeps the beasties out. What was your OG? Did you make a starter or anything? Lots of sugar + healthy yeast = vigorous fermentation. And how much headspace do you have...

The beers should be ok at room temp, but it might depend somewhat on the beer style. You might find that hoppy beers like IPAs don't age great (hop flavor tends to fade over time). Russian River, the company that brews Pliny the Elder, is adamant that Pliny should be stored cold and consumed...

love astrologer baba is legit. don't hate.

Why all the hate for S-04? I love S-04 :-/

Ooh I don't know how I missed this recipe. Putting it on my to brew list.

Bottled tonight. It tastes perfect to me as it is now, so I'm a little worried that the spices will have faded too much by the time it's carbed up. Oh well, I am probably going to be gifting a lot of these bottles away anyway...

Orrrr just use Starsan. Accidents happen because people read advice like this and think they'll be safe messing around with it but make a mistake in their calculations, measurements, etc.

I think he used Belgian, not French. I have read that Belgian saison yeast has a tendency to stall and needs to finish at higher temps (sometimes upwards of 90 degrees).

But can you ACTUALLY taste the pumpkin? Most of what I read seems to suggests that pumpkin itself contributes essentially no flavor and is only included in those recipes so that it technically be called a "pumpkin beer." Anyone else have thoughts on this?

I haven't used Belgian saison yeast before, but the saison I made with 3711 (French saison) looked exactly like that.

Yeah man...leave food out for a few days and it will get moldy, lol

Cool, thanks

Would it be ok to use something like Cascade instead of Sterling? I have a lot of Cascade right now, and it seems like the malts and spices determine the flavor more than the hops

You don't need to boil a full 20 gallons to season. If you boil just a few gallons, the steam will season the rest of the surface.

Dunno about the sour mash, but the 3711 should be fine. You might've made rocket fuel (FG possibly <1), but that yeast is a worker and tends to chew through wort no matter what.

9 gal of 1.055 wort should boil down to 6 gal of 1.083, not even accounting for the sugar added. Are you sure your hydrometer is working correctly?