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I was going to make a horchata (mexican rice drink) by soaking rice in water overnight. Got lazy, and 4 days later its still soaking and started to sour and smells like a sour mash but lighter. I've never heard of anyone souring rice for a homebrew, but it interests me. I know rice is commonly...

Starter's are rarely actually needed unless youre harvesting your own yeast. Its the equivalent of proofing your yeast when baking.

I used to use a speidel. I moved and left it behind. I miss the speidel. With that in mind, they are overpriced by a large amount. Now I use buckets. Buckets are cheap especially food grade at walmart/homedepot/lowes. Use a foam eliminator if youre close to the top. This thread has gotten off...

US-05 has things out about not having to oxygenate, but oxygenation may help. Many answers here are too complicated. My suggestion is to not move your primary until its finished. There is hardly no need for starters in 5 gallon batches unless re harvesting something fancy. If you use US-05...

Don't know if you're using a chiller or what. For the longest time, I'd chill wort in a utility sink. Then I switched to using a bathtub full of water, and I'd have Tupperware containers of ice that I had prepared. Now I use an immersion chiller, but the main benefit is not having to carry hot...

I eyeball my volumes and boil until it looks "about right".

Which yeast did you use? Champagne yeast will bring it super dry. I think US-05 gives it a bit more sweetness than champagne yeast. However, I actually prefer my cider dry. They usually finish below 1.000 There is a process called back-sweetening when it comes to cider making. I encourage you...

No dregs. Added 1 pound sugar, mashed long and low (around 148). Fermented in a warm closet. Also forgot to mention that it came out relatively more clear than some of my other saisons.

Update: Brew came out good. Pure pilsen malt, lightly hopped with lubliner to let the yeast shine. It doesn't go as dry as 3711, but makes a tasty brew. Went from about 1.065 to 1.006. Also fermented out quickly and had it in bottle and fully carbed in less than 2 weeks. Get lots of citrus...

I'm experienced with the belle saison dry yeast. Its probably finished. Usually finishes (for me) around 1.004 or lower within 5 days. I don't necessarily keep an eye on the temps, just like to ferment in a warm closet during warm weather, or wrap in insulated blankets during cold weather, but...

Has anyone used this strain recently? Only available from July-September. I figure I'd give it a go for a change, but just want to know what to expect. Can't find too much on this. Thanks!

The answer is probably around somewhere, but I'm sparging and realized I forgot to add my 1/4 campden tablet. Normally I'd add it into my water. Would it be okay to add it into the collected wort, pre-boil? Thanks! Update: Found the answer, and I believe the answer is no. It should only be...

When I used 3724, I thought I had a stuck fermentation around 1.035. The recipe had an OG of about 1.080 for a imperial dark saison. There was a ton of airlock activity for 1-2 weeks, then it slowed down greatly. After some discussion with my brew buddies, I found out its very typical for the...

My first saison was with 3724. Although bubbling a lot for an entire week, at 2 weeks it was only at 1.030. Wrapped in a heated blanket, it dropped to below 1.010, but took 6 weeks. It may have dropped further, but at 1.010 I kegged it. If you look into this strand, its pretty typical to be a...

Resurrecting an old thread, but I blindly used california common yeast with a high OG of about 1.078. Needless to say, its down to 1.028 and seems to be sticking there for about 2 weeks now. Its high but fits in the attenuation expectations. Not sure if I should try throwing in some champagne...

The lid was removed twice. First time a week into primary to make sure it took off. At that time it was fine. 2nd time was approximately 2 weeks after that in hopes of bottling, but noticed the film on top. I think I may have introduced something after opening the lid the first time, but I don't...

True. I'm pretty confident it hasn't dropped much over the course of the 2-3 weeks since I last checked. Whatever it is, its only on the surface. The rest of it is clear and good tasting. I think ill go ahead, skim it off, and bottle it up tonight or tomorrow. I'll check in a few days to see if...

Gravity is high, but is on par with the yeast efficiency ((78-25)/1.025)=68%. San Fran Lager yeast is 65-70% efficiency for malt-forwardness. I guess its more of an imperial California common if you will. I think I'll be bottling this batch up in 2-3 days, to ensure the gravity isn't still...

I've been brewing for over 2 years and never have had an infection. Today I open up my California Common, and there is a white, chalky, some bubbly top to it. Its been in the primary for 3-4 weeks. i've attached the picture. I'm not sure if its just the yeast rising due to the rise in...

I left spent grains in a 5 gallon kettle covered for 10 days. When I went to brew today I took off the lid and the smell was so intense I nearly puked.