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No, I didn't. It's on tap now, as a matter of fact. But there is excessive fruitiness overpowering the natural spiciness of the Saison yeast. It was never undrinkable, but unfortunately neither is it the Saison that it would have been if treated better in secondary. Conventional wisdom...

Brewed a saison with Wyeast Belgian Saison strain and controlled fermentation starting around 68 and gradually bringing it up to 80 over the course of a couple weeks. All was going well. Sample was good. It hadn't quite reached FG, but was close (~1.012). Then it went to secondary where I...

I’m going to brew 11 gal of 1.053 lager. Mr. Malty offers the following advice: 11 packets of yeast pitched direct, or 5 packets of yeast in a 2.5L starter, or ~460ml slurry (~815 billion cells) I’m not super excited about the idea of #1 or #2. So… in order to save money and to be...

It'll be 3 weeks tomorrow, so the critical period is well over, but it's Wyeast's Belgian Saison strain so I want to keep it cooking.

The manufacturer comment says it can raise beer from 5-20 degrees. I figure "20" means direct contact, which would be perfect for my situation. 64+20=84.

Just wondering if anyone has any experience using the Fermwrap straight up - no temp control, taped to the side of a carboy, in a room temp (~64F) environment. And then, what if I cover the carboy with a shirt? What kind of bump could I expect? [Background/anecdotal details: I have a...

Yes, all signs point to the tank as the problem. We figure some welder got his hands on it at one point, used up all the pressure, then somehow leaked some engine grease (or something) back into the cylinder, and that has permanently fouled the tank. I don't think draining the tank and...

I brew at home and also with a friend at his place, and in both cases, in order to get clear wort into the fermenter, I have to leave a significant amount of wort+trub in the kettle. (I want mostly clear wort going into my fermenter. No 'why' needed. That's just what I want.) At home I...

So, in short, you can offer me a lot of information that gives me NO information whatsoever! :D Seriously, though... all good stuff. I guess that just goes to show there's a very good reason they call it 'wild' yeast. I do plan on fermenting pretty warm during primary. Probably...

That seems to make sense. Thanks for the input. Not sure if I'll have a spare keg, though. Might be time to pick up another one. Or two. Good stuff. Do you experience this flavor-fade phenomenon when you pitch Brett along with a sacc. strain in the primary, or when you wait until...

A question out to those with Brett experience and/or knowledge, preferably both. I am planning on co-inoculating a 1.050 beer with both a Belgian Saison & a brett strain in the primary. According to my tap schedule, I expect to be drinking this about 3 months after pitching, and I would like...

That's right it isn't! After all, competition assumes some degree of challenge. Prepare thyselfs, brewers of northern Illinois, for the new Brewreich! :rockin: What's the new club called, anyway? Hopefully something that strikes terror into the hearts of the compet... ur, members of...

I wasn't expecting positive results within 15 min, but I guess I wasn't expecting reverse results either. The beer initially appeared very clear, so what did the gelatin do? It hit the bottom, grabbed yeast from what little sediment there was and dragged it back up (to, hopefully, drop it down...

Piggybacking on this gelatin question. I'm on a quest for clearer beer and tried gelatin for the first time today. I have a Helles in secondary that has been 'lagering' in my garage for about 4 weeks. It started to look very clear in the carboy (I could read fine print held against the...

One?! Oh dear... what ever happened to the HausBrauerei Harvey I once knew?

How about we talk about it next weekend when you're in town?

Thanks! :mug: (Perhaps my celebration is premature - a couple weeks will tell the tale for sure - but I'm feeling pretty confident we got our solution.)

Your wishes have been granted! A keg of Schwartzbier was carb'd with a fresh, new healthy tank last week, and as of a tasting last night, all signs point to an equally healthy brew. No indication of foulness detected! :ban: Ye be warned: Rare though it may be, bad CO2 is out there...

He's an odd bird, but he cares. He doesn't care for the process, doesn't care about the chemistry or biology of it, doesn't care about recipe design, doesn't get excited about new malts or hops, but he cares deeply about the final product. He could just as easily just buy the beer he likes...

Thanks for the credit. It's been a long, frustrating road for sure. And, I'll be honest, we aren't quite at the point to share in that LOL with you. But if this weekend bears good news, it will be a very good step in the right direction! (I really don't want to think about what it'll mean if...