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+5 Gal Weissbier +5 Gal Witbier +5 Gal American Brown = 21827 Gal

Some we put together for fun.

Good question... I actually ended up not going to the results ceremony, opting for a meet the brewer event instead. I was going to see if Keystone Homebrew had that info.

It's been a great week... Attending the Sierra Nevada Hombrew Cup tonight, hoping to get some good feedback on my entries, and Boxcar Brewings "Ride the Rails" dinner/tasting tomorrow night. Then wrapping up the week on Saturday with the: Zythos Belgian Fest, Yards Brewery Tour, and dinner at...

Same here.

Replied!

FWIW... We just finished one up, and it sat in the primary for 4 weeks, then bottle conditioned for 4 weeks. Turned out nice. I'd be more concerned about fermentation temps, and hitting final gravity.

Prism Brewing (www.prismbeer.com) here in PA also do a "bacon" flavored stout, called Insana Stout. They told me that they use a vegan bacon flavored extract, it has a very well balanced flavor to it, but I never inquired as to where they source it. They might be another to contact for info.

Used dry Notty for the first time as well...last night. Hydrate in a mason jar, as per the instructions, and it sat for about two hours while I brewed. Pitched it into a cooled wort, and it started bubbling away less than six hours later. Today it's burping on quite nicely. Did you aerate...

I kind of figured these are the answers I'd get :D The BS meter seemed to pin out as soon as the words left his mouth...I wonder if he actually believes what he says. No mention of O2 permiablility, but he definelty turned up his nose at BB's. I can't imagine the coronary he would have had if...

Can someone explain why a LHBS (which I don't frequent often) told me that Better Bottles are only good for about 8 uses, then they have to be tossed? Just went in looking for a #10 stopper, which they don't carry, because they only sell glass carboys. I did a quick search, but did not see...

No worries, I am still fairly new to all this, so I appreciate the sanity check.

Oh, I understand that completely. I won't be bottling for a few weeks yet, as there is still some activity going on, and I'd like to see it dry out a bit more.

Update on the Saison... I stepped the temp up to 78-80 degrees for the last 7 days, and as of yesterday my gravity reading was at 1.009. I am happy with that, so I have taken off the warmer, and will let her settle out over the next few weeks. Tasting notes of the measured brew had a slight...

Photonics Engineer for Optical Transport Systems (ie. Telecoms).

+5gal Saison +5gal IPA +5gal Belgian Blonde +1gal Maple-Choco Porter on oak experiment 10,602

jboggeye/methodbeer thanks for the info... I knew the mash temps were an issue when I saw the O.G., lesson learned. In your opinion, do you think this yeast will eventually take care of the sugar strains, or should I re-pitch. I'm hoping that time and the warmer temps will allow the yeast to...

My 3711 pitched Saison seems to be a little more stubborn than most I've read about in this thread. I mashed high, and had a OG of 1.070, a week later I am only down to 1.030. I aerated the wort for at least two minutes prior to pitching (no additional sugars), and the starter seemed pretty...

Hello guys and gals, just a quick "hello" and thanks for all the useful information I have obtained from the site so far. Just got back into brewing a few weeks ago, and falling in love all over again. Starting with partial mash at the moment, but am working towards full all-grain by the...