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I am brewing my first saison and I am using wyeast 3711. I have heard that I will get my best results by letting the yeast work for an extended period of time. My plan is to leave it in the carboy for 60 days. My biggest question is: should I be racking it off of the trub into a secondary after...

Thank you

So I pitched at 68 and it started a very vigorous fermentation overnight. The temps got up to 73 and I took it to the garage where it continued its vigorous fermentation and I left it out there overnight to continue bit when I got up this morning the fermentation temp was 60 and the vigorous...

I got a couple questions about my latest batch of beer. I have made this porter five or six times before but this time things have been different. The only thing I have done different this time is that I made a starter. First, I followed my recipe the same as always but when I took my OG...

I also climb and have consumed too many warm commercial beers while out at the rocks I have not tried taking homebrew with me. What do you do? Just mix up the yeasties and drink it from the bottle? Have to try this next week. Completely off topic. THANK YOU for what you are doing over...

Out here In the middle of nowhere, and always looking for other local brewers to share info and ideas with.

Retired, while I still have enough time to enjoy it. Gives me time to go rockclimbing and brew, problem is I never seem to have enough beer.

So will somebody please enlighten me. I have heard about cold crashing but don't really understand. How cold do I go? How long do I keep It there? What does it do? Should I be doing it with my fairly big (1.090 OG) very dark porter? I have only been in primary for 16 days but have reached FG...

Thank you for the info, I will give it a try. My only concern is that I also have about one and a half to two inches of what I presume is settled protein from the cold break. I triple filtered but ended up with large flakes settled at the end of primary. Again in my reading I have heard that...

So the yeast and leftovers from the cold break will not give off flavors after two or three weeks. I usually do one week primary and three weeks secondary to settle out last of yeast. I am always willing to take advice, as I live very remote and have no other input on my beer since I am the...

High all, I am new here and been brewing for about a year. This may be a total noob question but do I really need to be making a starter. I make many different beers so I use different yeast. I do use Wyeast liquid yeast and the package says I can use direct but everything I read says that I...