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I'm about to rack my first attempt at a saison into secondary, and after trying a taste of it, it's got a bit of a tart, sour finish. The recipe I used, which came from the book Radical Brewing by Randy Mosher, called to throw in a half oz. of coriander, and orange peels of one fresh orange and...

Really helpful. I've done three all grains so far and all three times low efficiency and missing mash temp were the two main problems I had. One question: Do you recommend a certain amount of water to pre-heat the mash tun with? Or does it really vary among brewers? Thanks!

So I brewed a pumpkin ale back in September and bottled it, after letting it age for about three weeks in secondary, in late October. For some reason it didn't carbonate until just now, almost a month after bottling. To carbonate it I added 3/4 cup of corn sugar to my bottling bucket before...