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I got away from brewing for about a year, and now I need new equipment to get me excited about it again! count me in

Cool. I think I was too careful with the temps on this one then. I will do higher 70s next time....

Oh unless you were agreeing with me on the temp... what temp does yours usually rise to then? I don't really let my beers just free-rise... I try to have more control. So if I pitched at 68 and ramp up to 72 or so in the first day.. would that be about what you do?

I find the first 3 days are the key... after that, not many weird flavors are produced no matter what the temp. I think we might just have different ideas of what we like in a saison. I prefer the higher level of esters and saison "funk" that I would probably get from a slightly higher ferm...

I used the 3711... love that yeast but I am still new to it so I haven't found the perfect temp range. Personally next time I would pitch at 68 and rise to 71. Then maybe ramp up to 75 over 1 week. But that's only a bit of an educated guess.

I brewed this a couple months ago and it turned out great. OG was 1.063 and it managed to finish nice and dry, at 1.002. I think I started out fermentation too low however (69 for the first 3 days then ramped up). I didnt get as much of the saison yeast characteristics as I was hoping. But all...

Thank you. No need for pics or further explanation until I buy the stuff I guess. How do you chill your bottles while maintaining proper sanitation?

Cool thanks. I only understood half of that because I have never kegged.... but I will do some research.

cool, thanks. so if I just cool down the keg to 35 degrees or so for 24 - 48 hours before bottling, will that be good enough? So I could do this pretty cheap then...? Beer gun w/ accessories = $100 5 gallon keg w/ CO2 tank and regulator = ~$200 what else would I need as far as fittings...

I am willing to wager that if you could somehow guarantee X amount of new label designs every month/year/some regular interval people would be willing to shell out more dough for this. it's great as it is though, just awesome! I am just saying that you could probably actually force people to pay...

So unlike most people on the forum, I really dont mind bottling. The process itself can get a little old but I definitely prefer the end result of having individual bottles. One thing I hate about bottle conditioning is the need to have it sit at warm temps for 3 -6 weeks to carbonate before...

Nice... thanks!

anyone jot down the recent ommegang rare vos clone?

I've brewed an APA with just 2 row and about .5 pounds of both crystal 80 and carapils, turned out great. if you want something a bit more sweet without having it under attenuated I have had good results with 3 -5 % honey malt added.

Sweet, count me in...

i've been meaning to get the premium membership for a while, and start posting the odd time maybe as well. but when I got the email today about $5 off the premium membership price, that sealed the deal!

Just thought I'd say hello and introduce myself. Been a member for 2 years or so, but pretty much never post. I am a long time lurker and have learned a ton of useful information on this site so I finally decided to pay for premium membership. I live in Calgary Alberta Canada. so uh .. hello!

I know there are better methods for checking the temp on my fermentor, but I am just curious if anyone uses the fermometer and if so, how to tell what the temp is when you get a reading like this: judging from what I read by the manufacturer, i am thinking 67-ish... but am curious what...