Search results

You don't need to raise temp, but it will help it start fermenting again. If you want to restrain ester/phenolic production, ferment below 68°F the whole time. The yeast just stalls for a bit, and as far as I know no one can tell me why. I typically pitch an active starter of 3711 French...

Sign me up!

Perfect. Thanks a bunch! Seemed way more difficult in my head!

After listening to The Jamil Show's podcast on Saisons, I'm curious about a cane sugar addition after about 65% attenuation. With an OG of 1.060, and hoping to finish at 1.005 or so, I'm pretty sure I'll need the sugar to get it down this low. How can I calculate my ABV after this sugar...

How'd this work out? I'm interested in brewing some myself!

I assume your talking about a brewing system frame? Powder coat is the best, but is expensive in comparison to a spray bomb job. I may be a little biased as this is what my system is going to have, but a lot of people on here seem to feel the same. Good luck!