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Yay! Toys!

The aroma I am getting smells like a cross of the phenolics and esters of a Saison, and a possibly some Acetaldehyde...

Clean, Rinse, Sanitize... none of it has any visible cracks or looks worn.

I brewed a Saison during the summer, and ever since the last five batches have all had the Saison flavor profile on top of what is supposed to be there. All new batches are made with separate yeasts at low temperatures (68~). Prior to brewing the Saison, beers were great. I am thinking either...

You can never go wrong with US-05, I use it for nearly all my different brews.

Owned.

My very first recipe, born out of the bordom of long car trip several years ago. This has gone through many varriations and tweaks to become what it is today, the staple house ale of the "Dorm Room Brewing Co". (Everyones got roots) Its hoppy with vibrant lemon aroma and flavor coming from the...

Yes, pumpkins. I can taste the wonderfull Saisony goodness beneath but it is masked by the pumkins.

Starter with shake the crap out of it and pour back and forth for oxygen. Its been on the yeast the entire time, my worry is about infection because of the acedeltyhde presenting later in fermentation.

It smells very pumpkin like and though it has faded slightly, it's still potent. Could adding US-05 to it help clean things up? Temp has been a steady 77ish for the past two weeks.

Hey all, I have a Saison that I brewed on 24 June that has been fermenting for 5 weeks now, and has gone from 1.063 down to only 1.019ish. Temp has been between 77-90 (let it raise temp on its own) without any big fluctuations. At the 4 week point no acetaldehyde was present, but at week 5 it...

Black IPA and a Watermelon Heffe. Yum!

Just buy a brew kit on ebay or a online brew shop. They are shipped in unmarked packages... usually, and require no signature (for ebay items). You can buy the hardware at a home improvement store. Everyone's gotta start somewhere (as long as your of age)

Grinder is your best bet. Plus it will let you get a nice smooth hole instead of a jagged one. And hey, its Jake from the SIB! I didn't know you were on HBT!

That is all I do... To date the only recipe that I have made that wasn't my own was Edworts Apfelwein. Figure out what style or taste you want to go with and use a good brewing program like BrewSmith or iBrewmaster (my favorite) to tweak it. Like BBL_Brewer said, sky is the limit!

It sounds like you killed off a lot of your yeast by pitching it at that crazy high temperature, causing the yeasties to become distressed and produce a lot of off flavors. Your fermentation temp may have been to high as well, that cause me a lot of problems when I first started.

The beer I just finished was a Peach Wheat that had 4oz of Peach extract from the LHBS added to the keg. It tasted great! If you want the finished product a little faster (and easier), the extract is a great way to go without sacrificing flavor.

+1 I had the same issue before I got temp under control

Used the filter, but apparently didn't need to. I checked it daily by removing the filter but I never had any rhino farts. That said, I didn't smell even the normal CO2 scent coming from it either thanks to the charcoal.

Seconded.. More mouths are needed to verify this.