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I made a Belgian golden strong ale that I dry hopped with goldings for 4 days. It really came out spectacular. Also my own recipe of APA. Joe

Go to Wedge, pretty much everything is good. LAB has good nitrogen porter. Avoid Green Man... ABC is good when you are watching one of their $3 movies and enjoying wings/pizza. Thirsty Monk is like heaven if you have the money to do it right. Joe

Predicted FG of this beer from one of the calculator websites shows 1.020. I was hoping it would go lower. Joe

Yeah, I don't really know that it is a saison. But the sample I just took sure is good. Maybe more of a Belgian strong ale of some sort. Joe

I want to know if the projected FG of this recipe is reasonable. The expected FG is 1.020 OG = 1.080 I would really like a slightly drier finish. How can I lower the FG more than it is at 1.020? Thanks, 4oz dextrose .5lbs crystal 20 steeped 20 mins 1lb wheat malt steeped 20 mins both...

It better sound good because I made it 3 days ago. I was going for a high gravity saison style, which from my research is called a bier de garde. 4oz dextrose .5lbs crystal 20 steeped 20 mins 1lb wheat malt steeped 20 mins both at 155 degrees 6lbs Pilsen DME 1lb clear candi sugar 1...

cool, thanks for the ideas. Joe

That explanation makes sense. So the byproducts of reproduction are bad? Or replication however it may be. But we are still dumping the whole starter in along with all the byproducts right? So I guess it doesn't make sense either. I'm not trying to start an argument, just trying to make...

I suppose I don't understand why adding more food would stress it, maybe just take longer to do the same thing, but isn't the fermenter essentially a big starter?

But I am sure there is a piece of info that I am missing. If you need a yeast started to insure sufficient yeast pitched into the wort, and your wort is at 70 degrees when you pitch, then what is the difference in doing that and making a starter with wort and keeping it at 70 degrees and...

Suggestion: Stop typing on the internet and go with it.

Without using a starter or more yeast, will additional time in primary do the same thing? Joe

I am making this: http://hopville.com/recipe/279232/saison-recipes/saison It is a higher gravity saison. How can I lower the FG? Will a higher FG = sweetness? because that is ok too. Thanks, Joe

Duck Rabbit Milk Stout from NC Joe

Yeah, I just worried about it killing the yeast. By the time you dilute that much into 5 gallons, I'm sure it amounts to almost nothing, but I figured I would ask. Thanks!

I think I may have sucked anywhere from a teaspoon to a tablespoon of Starsan out of my airlock and into the fermenter. This was right after pitching the yeast. The top on the bucket had flex in it and when I let off, it created a vacuum and sucked it right in. It might not have been that...

I just tried the first bottle. It is AWESOME! That's just after 3 full days in the bottle.

If one has the capability to do a 5 gallon boil rather than 3 gallon and adding 2 gallons of water in the fermenter, which is better? Joe :mug:

Well, fermentation has begun. I am getting plenty of bubbles now! I read the sticky, but I thought I might be having a fermentation problem due to some crazy thing going on with the specific gravity. I suppose we will find out if it worked in about 5-6 weeks! Thanks for the help. Joe

It was a 5 gal batch.