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Nice, I've heard of omega yeast but never used them. 5 weeks fermenting seems long, but maybe that yeast requires it. Either way, let us know how it tastes when ready. Cheers!

Thanks for the replies everyone. I totally forgot about Danstar yeast, I'll look into that too. I definitely want to use the saison yeast. I will also use Saaz hops as well. It's getting warm now in Michigan so fermenting in my basement should be around 70f starting. I'll keep my eye on the temp...

Hey everyone, I have a few years of brewing under my belt, but I have never tried to brew a saison and I love that style of beer. I was thinking of doing a dry, slightly peppery and citrus version with maybe some hop presence to it as well since I am a hop head. Either way, it doesn't have to be...

That looks real nice man, congrats.

This week I'll be trying my skills on an ESB. I really enjoy this style but I'm such a hop head that I think I will bump up the IBU. I don't want to take away from the malty and somewhat dark fruit notes. I guess I don't really know what to do. I'll drink Fuller's ESB and absolutely love it and...

Well, after a couple of months of drinking this beer I give it about a 6.5 out of 10. The aroma is pleasant with notes of malt, caramel, and a hint of dark fruits. The flavor profile is a bit soft; it is sweet forward with notes of malt and currants. The flavor profile feels under-developed and...

I just added carbonation to it last night and put it in my beer fridge. If you guys are having success with this method than that's enough evidence for me. Thanks again.

Yeah I think I'm going to. I'll carbonate it in the next couple of days and try it out. I'll let you guys know.

Do you think conditioning it at those temps will do the beer more justice than 65F, and if so how come? I don't have experience in aging beer so that's why I'm asking. Thanks.

Yeah it's the body that I'm talking about, I figured aging would not help this. So I guess I'll call it a Belgian Strong[emoji12] The aging is to refine the flavors like you were saying so I'll give it a whirl and age it like 2 months in the keg and I think I have good kegging practice.

10.5 lb pilsner 2 lb Crystal 40 1 lb special B 1 pound of 90 Belgian Crystal Sugar added after krausen in primary .75 oz of hallertau blanc at 60 minute. 9.3 AA 1/2 tsp of irish moss 15 till end of boil 1 tsp yeast nutrient 1 liter of White Labs wlp500 Trappist Ale with yeast starter I actually...

Yeah that's a good point adding some maltodextrin, I'll try that next time. Maybe like a half a pound or something. Also I purged the keg with CO2 so I'm hoping I got most, if not all of the oxygen out of there. I guess I figured I should let the beer age so that the fruit notes develop more...

I brewed a Belgian Dubbel, however I tried it after fermentation and it tasted a bit thin. Either way I fermented for about 3 weeks and now I have kegged the beer. I want to condition the beer in the keg for about 2 or 3 months. So I have two questions. The first is what temperature should I...

Thanks, I'll look into bocks. Any spice additions?

Sweet thanks, because I have this big mouth bubbler and the airlock really get stuck in the bung that is required to fit in the big mouth bubbler. I snapped the other one in half trying to get it out. I'll just leave the blowoff tube submerged in the star san until I'm ready to get the beer out...

Hey guys, I want to get a recipe for a lager to drink in the Winter. I know this is a broad question. I guess I'm looking for a lager that has body, flavor, and some alcohol. Maybe even some spice additions or honey. I'm open to all suggestions. I want to get this started in early September...

Sorry, I'm at work so don't have too much time research. quick question. Can I just keep my blowoff tube on the primary the whole time or should I put the airlock in after the rigorous fermentation as seized?

I'd lift up the amount of dry hops you use. 1.5 oz of dry hops is on the lower side for an Imperial IPA where you are showcasing the hops, just my opinion. I'd probably do an ounce of each or maybe more. You said this tasted great, but what about the aroma?

There is a nice book out there called Beer Craft, six-packs from scratch. The whole book is based on brewing 1 gallon batches. I own it and it's got recipes for a lot of different styles of beers along with a lot of beer knowledge and brewer interviews. You should check that out if you only use...

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