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So I am teaching a buddy how to brew and he wanted to start with a 1.065 mosaic IPA. I broke one of the cardinal rules.... I got him to dry hop before we took a final gravity reading... a week into the dry hop and I went to his place to start the bottling process and noticed some activity in the...

This yeast loves the higher temps in my opinion. start low 65ish and let it do its thing. you want all those flavours that yeast develop at higher temps. thats what makes it a saison.

+1 on bringing it upstairs. the Transport will rouse it the little it needs and the higher temp will help it finish. Plus at this point if you did have a good active fermentation for 2-3 days on a lower gravity beer your beer is most likely done, you don't have to worry about the off flavors...

did you try testing the controller against a known thermometer? like your one you use for brewing? try heating up a cup of water, and use one as a ice bath and see if you are getting the same numbers on both instruments in the different baths. Porter Pounder has some good advice there too...

To each there own for sure, definitely would put this in ISA range but looks like a damn fine beer. i am a huge fan of late hop bittering so might just have to give this a try... except with Maris Otter... love me some Maris Otter!

ohhhh okay... hahahaha nothing to complain about either i guess too!

+1 for keg idea

Is it just me or has anyone else notice that there hasn't been any new articles in like forever.... is it just my account that isn't loading new ones? they weren't always the best, or the most informative but they were something to read when you were bored....

have you seen the magnetic ping pong ball they use for level indication and are selling for $2.99 CAD... that's a little more my speed. but if you have way to much money and love flashing it around this looks like a sweet buy.

well thank you guys for all the input. I have learned two things here, one you need the grain itself to convert flaked barley and two, it is alot less ****ing around to just do back to back batches. hahaha thanks again

Yeah that seems like a better option i guess. just trying to limit the pots! hahaha I was thinking about doing a Steep for the darker grains i have done it before and seemed to work out nicely... Sorry i should edit that out, it is 20 Gal. Pots for a 10Gallon System. and the Boil will be the...

Yeah i Usually age it a lot longer too, i am sure there wont be tonnes of people there that will want it (especially because the Pale is gonna be Dyed green, Cheesy but hey that's me!) but i would rather have a young tasting stout with maybe a bit to sharp of roast edge to it then one with a...

So i am planning on brewing on my good friends 20Gal HERMS System to make a 10Gal. Batch this week. He usually leaves town once a year for a couple months in the winter so he takes pity on me and lets me brew indoors on his system. ANYWAYS... I usually will try to change up the (2) 5.5 Gal...

Look like a good one for this weekend! hopefully 12 days is enough for it to mature enough for consumption?!?!

For when you want to step up your batch size on the cheap. http://byo.com/stories/issue/item/1687-build-a-keggle-projects

its 5AM and you have been on Homebrewtalk all nightshift instead of working!!!

Welcome to the Hobby, First off Crystal cant be used as a base malt, the yeast cant eat that type of sugar. Second, you should try switching it around for your hops, Hallertauer is a Aroma hop and Simcoe is a Bittering hop. they Dont need to be used that way but there is a reason they are...

i know it is past the point of figuring out your boil time but i know you said you had Beersmith... couldn't you just play with your "Bol time" numbers and see what leaves you with a SG of 1.084? if your equipment profile is setup properly you should be able to get a close ballpark of your...

Are you Kegging or Bottling??? if you are Kegging then +1 for Cold Crashing with Gelatin. Helps if you give it a few days with some gelatin, also helps drop out residue from chill haze. If time isn't on your side though, i have always just put a sanitized hop sack on the outlet of my Syphon...

Sorry i deleted a couple lines there some how! http://howtobrew.com/book/section-1/yeast/what-is-it is a great resource for brewing knowledge. http://byo.com/stories/issue/item/1506-the-truth-about-yeast is a great article on the basic info of Yeast and how it contributes flavours.