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still cant post pics, my thread count is to low. I threw them in the fridge and hopefully I can salvage some drinkable beer. This is the first time that this has happened and Ive done nothing different in my cleaning and sanitation processs. Sorry about my grammer, my truck engin blew up...

I recently brewed two batches, one was the cascades orange coriander recipie from this site and one was a extract IPA kit I received for x mas. A week a go I transfered bolth to secondaries for dry hopping. I transfered the orange/cascades first and then transfered the IPA immediatley...

I used the wyeast belgian wit and it went from1.054 to 1.010 in less than a week, under-pitched it even. Tastes good to.

Wit that is. Its ben fermenting for only 2 weeks, but it tastes great (drinking gravity sample right now) and FG has been steady for a week at 1.010. I know I should wait, but Im having a birthday party for myself on sat. and would like to serve some homebrew. I could just wait and drink it...

I just warmed my saison to 83 degrees and it is bubbling again. What a weird yeast. I am using the wyeast 3724. I bought a $25 submersable aquarium heater at walmart and threw that, some water, and my fermenter in a rubbermaid container. I can now brew saison any time of the year.

Mines only been in the fermenter for two days, going to start to ramp the temp up to 85 tonight. I tell you how it is in a month.

I know this isnt the same style, but my second beer I brewed was a belgian wit. My mother-in-law, wife and my wifes freinds killed the keg before I barely had any.

Thanks for all the great info. I think I am going to take the cheap route with a cooler, if I can find one big enough. Now all I need is a 10 gallon pot, propane burner, all grain setup..........

Hi everyone. I just became a member so I thought it was time to post. Love the site and all of the great info on it. I do have one question. I am curious on how you guys control fermentation temps for ales. I have read that if you keep your fermentation at room temp it can be up to 10...