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The Flanders Red is now in the barrel. I re-hydrated the barrel, then filled it to the brim. I then have wet towels on the barrel to keep the staves moist. Now the wait begins.

I could wax the barrel to lessen the O2....

I changed it to a Flanders Red style instead of Lambic. It is now fermenting with the Roeselare yeast from Wyeast. I will transfer it to the barrel once the fermentation has settled down. Did not want it to blow over too much from the barrel, this is to make sure I have enough wort going into...

5 gallon barrel

Thanks! Do you think there will be a problem fermenting this at 80F from the beginning in my oak barrel?

How much would you pitch? A vial or do I have to make a starter?

Going to make fruit Lambic. Can I first ferment with Safale 05 then put in my oak barrel, then pitch the sour blend and leave at current room temp at 80F for a year or so, then dump it on the fruit?

I also own the hop blocker and it's a complete waste of money in my opinion. It is hard to use, you have to open the lid and when hop blocker starts showing you have to pull up on the hop blocker to expose the finer "filter". All I do now is do a whirlpool for about 5-10 minutes, then let the...

I also used WLP570 Golden Strong yeast, and it took forever, but it produces a nice pear flavor which is one thing you want in a Golden Strong. I actually just used Jamil's recipe, with 3# of table sugar.

Just use regular table sugar. I did that for my Golden Strong and it came out excellent.

I switched my Blichmann burners to Natural Gas a while ago, and the convenience is amazing :)

We added de-bittered black patent at the last 5 minutes of the mash. I think it is red. From the SRM chart etc. We'll see how it turns out.

The title is a little misleading. We don't want the flavor from the chocolate malt. We want the color.

Only for color. It's more of a Imperial Red...with lots of hops.

12 gallon batch OG 1.085 36# 2-Row 2# C60 20oz Chocolate If it gives too much chocolate, how can we get it to around 23SRM without adding too much roasty/chocolate flavor.

OG on the Saison is now down to 1.012 from 1.075-1.080 :) Used 2 vials of Wyeast Belgian Saison and one packet of Nottingham yeast. Started fermenting at 68. Raised temp for 1 week to 81F.

I had the wife drop in some Nottingham dry yeast. We'll see if that is enough. I mashed at 146-147F + there is 1# of table sugar, so hopefully it will attenuate to at least 80%.

But the vial/pack is not the same as a washed yeast from a fermented batch. Washed yeast does not last long...I think the recommended re-use is within 2 weeks because the yeast cells die off at a fast rate. Basically what you are saying is that the manufacturer is lying by saying you can pitch...

I know everything about the yeast calculator. At 1.060 I should have used 2.5 packs. Since this is a Saison, I wanted to stress the yeast little bit, so I only bought 2 packs. However, the OG was completely off, which is hard to plan for.... There was no time for a starter. I don't even make a...

Hi, I brewed a Saison yesterday and my target OG was 1.060 (Grain bill was 12.2# for a 6 gallon batch + 1 pound of table suggar), but I ended up at 1.080. I am not sure how that happened actually. I was .5 gallon off at the end, but I would not think that would equal a 20 point jump. I have...