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So I see autolysis can occur from a long primary. I also see that this may be beneficial during champagne making..?

Homebrewer who entered the world of winemaking here.. I've done 6 batches of wine so far, and, I'm still getting used to the smell of wine during the process. Sometimes it smells pretty awful. I always use kits fwiw.

Whoops! I was cleaning out my basement and I found a bucket of sauvignon blanc (primary container) from April of 2012! I have several batches of wine and beer going down there, and this one completely got away from me...! I've let wine batches go for weeks or an extra month or two (or...

No, I haven't. Thanks!

I plan on brewing this soon. thanks

How did this come out?

Or an imperial nutbrown ipa? I'd like to do this for Thanksgiving, but I can't find any existing recipes. Thanks

Well, I used sugar and pasteur champagne yeast at bottling in April. I waited to try one until mid May and there was barely any carbonation (750 ml corked)-- despite this it tasted GREAT, like a true saison. I had them sitting in a closet just below room temp. So I turned each bottle upside down...

How did this turn out?

How's your saison coming along?

apologies for the late response. i dryhopped and it came out GREAT! much better than i expected. I made labels and gave a bunch out as xmas gifts. one thing i noticed, after about 2.5 months of being in the bottle, the nice, crisp hop taste subsided and didn't taste as good or "fresh". i was...

Nice. I just watched an episode of Beer Hunter where M. Jackson visits several Belgian breweries, one of which uses wild yeast. He claims it's the only brewery in the world that does this. Here's the link http://www.veoh.com/browse/videos/category/travel_and_culture/watch/v19943448PQkr5pN7

another question; what temp should the bottles be conditioned at? thanks again

Thanks for the responses. So, do you think I should add a package of yeast before bottling too? The same strain or something like a champagne yeast? Or I could try to harvest yeast from a commercial bottle? Side question: I've read multiple articles that mention that saisons were brewed in the...

10.5 lbs pilsener malt 0.75 lbs wheat malt 0.75 lbs munich malt 2 oz caramunich (steeping grains) 1.7 oz hallertau at 60 0.75 oz hallertau a 0 1 lb cane sugar 2.5 packages of yeast 3724 some notes: My carbon monoxide alarm went off during the sparge. I had to tend to that (turned out to be a...

I brewed my first saison 11 days ago using the Raison D'Saison all-grain recipe from Brewing Classic Styles. The recipe does not specific wether a secondary is necessary or not; an earlier section of the book states that a secondary is only necessary if noted in the recipe notes. I've seen other...

I have a saison in primary as well. I used 3724. I pitched at 76F and let it raise to around 80F for a day and the air lock was going nuts! I didn't have control over my temperature and it shot up to over 100F! I emailed the yeast lab about this and they told me not to worry about it. Some off...

here's my IPA recipe.. The guy at the brew store gave me tettnang instead of chinook by mistake!! I didn't notice it until I got home. I used it anyway since it's not a short drive away... 11.23 lb Pale Malt (2 Row) US (2.0 SRM) 1.02 lb Cara-Pils/Dextrine (2.0 SRM) 1.02 lb...