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2+ weeks in most cases. You'll eventually learn that the more patience you can have, and the longer you can wait, the better the beer will turn out. You can drink it a few weeks after you brew it, but it'll taste a whole lot better a few months after you brew it.

Seems I learn something new every brew. Thanks a lot for the good info.

So, I'm a relative beginner, I've brewed maybe a dozen all-grain batches. Starting to get the hang of it. I recently purchased a refractometer to make gravity readings easier. Prior to that purchase, I had never measured the final gravity of my beer, mostly because of contamination concerns...

Awesome, thanks for the advice everyone. I will get myself a pack of Pall Mall's. :rockin:

Ok, that's what I figured. I'll concentrate on stirring more fully this time. How long does it normally take for the temperature to equalize (i.e. for the grains to heat up to water temperature)? A minute or two, or 10-15 minutes?

I've done a handful of AG brews so far but I'm still definitely a noob. My biggest problem is that I can't get a consistent mash temperature in my rectangular cooler. In other words, when I stick the thermometer in one spot it might read 158, and in another spot it's 145. Mixing helps a...

Pretty well. Next time I'll add some rice hulls, because it got stuck at one point. But, a quick stir got it going again. I plan on bottling it in a few days, so I'll let you know how it came out in a few weeks.

Here's what I'm going to go with, I'll try to remember to let you know how it turned out in a month or two. Recipe Specifications -------------------------- Boil Size: 6.00 gal Post Boil Volume: 5.46 gal Batch Size (fermenter): 5.25 gal Bottling Volume: 5.25 gal Estimated OG: 1.064 SG...

By the way, this Saison turned out AMAZING. I added the sugar in the primary fermenter after the bubbles in the airlock just started to slow down. The bubbles picked back up again and then stopped a few days later. Overall, I think it was in the primary for about 10 days. I also let it sit...

Awesome, thanks ThePearsonFam and Dr Malt, that was exactly the info I was looking for. Going to put my recipe together and get ingredients today, and hopefully brew tomorrow. I'll post the recipe later for posterity.

Thanks for the info. Do you normally mill the flaked wheat like everything else or do you mash it whole?

Any comments? Buying grains tomorrow... Thanks in advance.

My house was in Baltimore, I recently moved to Portland. Not sure if things in Texas are considerably better/worse than the east coast.

How did you calculate your efficiency?

Not sure if you heard, there have been some minor problems with the housing market. I bought a house in 2005 for $145k, in 2007 it appraised for $230k, in October 2009 I put it on the market and it still hasn't sold. It's currently listed for $125k and not getting offers. Needless to say I...

I recently brewed a Saison which turned out terrific, I've got some of the same yeast left over so I wanted to try a little twist on the same recipe by adding a lot more wheat to the grain bill. My goal is to make it the beer a little drier, crisper, and maybe even a little bit cloudy. I'm...

I've read that with Saisons in particular it's best to add any extra candi sugar/corn sugar into the primary after the krausen is over. Does that really make a difference (especially considering if you're using 3711)?

Thanks a lot for your advice. I'm going to adjust to the following: Batch Size: 5.00 gal Boil Size: 4.08 gal Estimated OG: 1.062 SG Estimated Color: 9.1 SRM Estimated IBU: 34.5 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item...

bump

dude it's March, I think you'll be ok. i don't know where you're located but high temps for san diego are rarely going to break 70. if you're brewing now you should be good until at least april/may...