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Agreed. However, I totally recommend that you experiment with all of your ideas. 3711 was my gateway into pushing saisons as far as I wanted. Definitely play around with the pure simplicity of the yeast itself without spices, fruit, brett, lacto, pedio, etc. Make 10 gallons batches, you'll...

Nice! This could do wonders for my setup.

>>You don't need to heat up 3711 to get it going, like other saison yeasts.<< Very true. 3711 is definitely not like the Dupont strain which likes 90F. I usually ferment 3711 at 72-74F with great results. The past 3711 saison I did at 85F turned out remarkably good however. The high...

I think you need to heat it up to get to at least 68F. This yeast usually takes off SO fast, especially when I do a starter. However my starter temp is near 80F and I'm fermenting in a hot bath of 85F.

I see. And even after they settled out is it safe to assume you still had the random particle floating? I might just have to transfer to another keg and filter it this time.

Anyone?

I dryhopped 5 gallons of IPA with 3oz of pellet hops in secondary. While transferring to keg I forgot to put a filter on the end of the racking tube. I'm forcecarbing and cold crashing as I type, and, I had to pull a sample just because I'm way too eager to drink this IPA. I have discovered...

>>Sour Bier de Garde?<< By all means, try to brew a full-on 10 gallon batch of this. I would do 5 gallons with Brett Brux and Jolly Pumpkin dregs and 5 gallons with Brett Brux AND Lacto (no commercial dregs) in the other. Let them go 14 months. Then send me two bottles. ;) Damn I might...

I've never used Faro dregs. My logic is that I would want older bacteria whose complexity has matured a bit thus expediting the road to funkiness in my sour creations. However I would reconsider if they were Cantillon Faro dregs.

*WHAP* Thanks for the reality check.

One of my glass carboys fell over last night and shattered on the floor while it was drying. Meh. 99% of the break was isolated to the area immediately where it was drying. I had roughly 4 cases of uncovered empty bottles sitting upright on the floor and several carboys filled with star...

Update: I've been advised NOT to have the carboy jacket touch the FermWrap. Potential fire hazard. Looks like I'm going to build a foam board fermentation chamber instead.

WY3724, the Dupont strain. I usually brew saisons with WY3711 at 73F - 76F with ambient house summer temperatures but I need a new challenge. I'm also tired of waiting until summer to brew them. 3724 is a strange beast. I have a friend who turned a great saison out around 85F - 88F.

Is it safe to slip a Carboy Jacket over a Fermwrap that's taped to the side of your carboy? http://morebeer.com/view_product/16674/beerwinecoffee/The_FermWrap_Heater http://morebeer.com/view_product/16586//Carboy_Parka_-_5_Gallon The Fermwrap only kicks out 40 watts of heat. My...

Have you ever aged anything like this and tasted it? I've never been able to tell which bacteria produces what "style" of pellicle. If I don't pitch bugs and I use a wyeast critter blend in primary the pellicle will start out chunky without a marked pattern; if a clean batch becomes...

I keep Roselare in primary for a month. Then I rack and let it sit for about 6 months before adding extra critters. I'm debating this method however; I might start racking directly on to extra funk immediately...perhaps this will increase the speed of the sour process.

I've got two Roselare packs from May 09 that I found in the back of my refrigerator. I've got beer in secondary that I was planning on adding Roselare to, along with some other critters from commercial bottles. Should I buy new Roselare packs or should I still be able to use the...

http://www.midwestsupplies.com/winemaking-ingredients/wine-recipe-kits/frozen-musts.html It works.

Glad to hear that the beer is ok. I'm feeling pretty good about my IPA! :rockin:

I actually have the wasp that was in my beer, intact, and saved. I can clearly see that the stinger is still in it so I wonder if that means the venom seeped out.