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Neither your yeast, aeration or crystal malt are causing these high FG's. I've used 2 lbs of crystal 60L in a mild/brown ale OG 1.040 FG 1.011 mashing at 154 and using nottingham. I would only mash at 158 if I wanted to eat that ale with a spoon! (and I'm planning to do a strong ale which will...

I think windsor or Safale-04 would be going in the right direction.

I made a low gravity pale ale with Nottingham a few weeks ago and it turned out great. It is fairly dry and has little yeast character. If your looking for a dry yeast with a fruitier and sweeter flavor maybe check out Danstar Winsor or Fermentis Safale-04.

I'm not sure this is true. From what I understand the "cidery off flavor" of cane suger comes from usind too much in the primary fementation. I seriously doubt that using it for carbonation would have any affect on the taste when compared to corn suger. I used cane suger to carbonate the last...

My recipe was: 5.5 lbs Extra Light DME 1 lbs Crystal 60L .5 oz Magnum 60min .5 oz Perle 30 min 1 oz Cascade 10 min 2 oz Cascade 0 min And of coarse the Chico ale strain (Wyeast 1056 or WLP001 or US-56)

I made this recipe as extract and it is kick ass. The hops particularly are right on, that 2 oz of cascade aroma in the kettle really makes SNPA what it is. Don't dry hop!

I've yet to brew outside and I don't see it in the near future. Of coarse, I use the stove top rather than any type of stand alone burner. But if you get creative you can easily do full boils, and all grain in the kitchen.

About the yeast, Wyeast 3724 is their culture of Saison Dupont's yeast. At Dupont, Saison is fermented between 85F-95F so that the primary fermentation happens very quickly. Some believe that this strain of yeast is related to red wine yeasts. Both are fermented at very high tempertures and both...

I wouldn't calculate the flavor and aroma hop additions by IBU. If you use hops with different alpha acid units you'll end up with very different intensities as far as flavor and aroma go. Just change the bittering charge and keep the other additions constant. By the way, I'm planning to do...

I've not tried this but it is supposedly very much like S.A. S.A. 5 lbs Pilsner 4 lbs Wheat Malt 1 lbs Flaked Wheat .5 lbs Cara-Pils .75 oz Hallertauer 4.8% AA 45 min .25 oz Hallertauer 4.8% AA 60 min .5 oz Grains of Paradise 20 min 1 oz Lemon Zest 20 min Belgian Witbier yeast If I made this...

Safbrew T 58. Has anybody used this yeast? It's described as estery, peppery and spicy. Any comprable commercial liquid yeast brands? Also, any experiance with Safale 04? How would you compair it to the liquid "Whitbread" strains?

There is a very extensive and interesting thread on cloning this beer on the Northern Brewer Forum. I suggest checking it out if you get a chance.

You should pick up Farmhouse Ales if your really interested in brewing a saison (or Biere de garde). I have not brewed one yet, because I need to get a new kettle and I want to ferment it in the 75F+ range. According to Farmhouse Ales Saison Dupont is fermented at 90F to speed up the...

The dead space in my cooler probably had some effect on the low volume runnings but I think that I just did not expect the amount of absorption that I got. I went with .1 gal/lb as indicated by Papazian in The Complete Joy of Homebrewing. This seems to be totally unrealistic as it applies to my...

I did my first all grain batch today (Dry Stout). I hit all of my mash temps exactly, but my sparge volumes were way off and I had a very low efficiency. I have a batch sparge/cooler/ss braid set up and assumed a grain absorbtion of .1gal/lbs. My measured grain absorbtion was .2gal/lbs...

Brew Your Own has a recipe for malt liquor on there site (http://byo.com/recipe/1453.html). According to this recipe, to make an American Pilsner you dilute five gallons of malt liquor with one gallon distilled water. Perhaps malt liquor is the base to American pilsners, who knows if this is the...

I would check with an online recipe calculator (I generally use http://hbd.org/cgi-bin/recipator/recipator) just to make sure you have the bitterness where you want it. I ran your recipe through the recipator using the given AAU and came up with 98 IBU with a 3 gallon boil and 136 IBU with a 5...

I would be inclined to agree with the little to no difference crowd. Papazan says that blowing of kraeusen expelles undesiralbe fusals and resins...in my experience the batches that I've made that didn't blow off (because I use a larger fermenter) were better; however, I changed several factors...

I bottled a batch of American Pale Ale two weeks ago. FG was 1.011. You should be fine; however, you may want to wait a little before bottling if you use a secondary fermenter. After my first two batches I got another carboy and I've noticed a significant increase in quality using a secondary...

While wheat contributes proteins that may cause cloudyness, I think the haze most associated with wheat beers (particularly Bavarian wheat beers) is caused by low floculating yeasts. Long boils can serve to precipitate these extra proteins-- removing them from the wort.