mforsman said:I'm going to give this a go as my first all grain! Thanks for the recipe.
mforsman said:I'm going to give this a go as my first all grain! Thanks for the recipe.
ne0t0ky0 said:To be honest, it may come out nicer... 1.5 tsp, i couldn't even taste the pepper... didn't give it any bite.
timdsmith72 said:This has turned out to be one of my favorites! Thanks again for the recipe.
forcabrew said:going to brew this tomorrow night . spontaneous late night brew session and no time for a starter should i get one or two smack packs?
forcabrew said:Done. I think the coriander is going to complement the honey nicely. I did pitch a little high at 80degrees kind of mad about that but I m still trying to figure out my new plate chiller and didn't have anymore time with my 3 yr old home
forcabrew said:This may be to far in advance but do you guys reccomend kegging or bottle conditioning? Should I gelatin this beer?
mforsman said:I brewed this up a couple of weeks ago, and my OG was 1055. I was a bit bummed since I clearly missed it but figured it was because this was my first AG batch. Fast forward to today, I'm cleaning up and re-organizing my brewing supplies and I find the 1lb of Honey. Boy did I feel stupid. What can I expect to change since I forgot to add the honey?
mforsman said:And the yeast will wake up again? Maybe give it a gentle shake?
skills0 said:Brewed this yesterday, it was my second all grain recipe although I've been extract/partial mash brewing for quite awhile. Was looking for a saison recipe and based on all the chatter here this seems like a good one. I added a little bit of coriander and bitter orange peel just because I like tinkering with flavors. Sure tasted good going into the carboy, although a bit peppery which I expect will fade slightly as it ferments. Seeing a lot of references to fermenting this really hot (80s or even 90s). I don't have a heater, but I do have a hot attic. Is it worth putting it up there after a few days? I'm starting in a cooler cellar (probably 68-70), was going to bring it into the main part of the house after a day or two. But could then put it somewhere warmer... Anyway, sounds like this one is somewhat forgiving, although takes much longer at cooler temps.
Trust me they will know what to do!
mforsman said:Airlock is bubbling away, it appears the yeast rose from their deep sleep!
ucbedge said:Brewed this 5 days ago. I followed the recipe exactly except for the following changes:
1) Mashed for 90 minutes instead of 60
2) Added about 13-14 ounces of honey instead of 16
3) Cooled the wort to 74 degrees before pitching yeast
Hit the OG exactly. The wort is some powerful stuff, let me tell you. There's nothing mild-mannered about it.
Fermentation started maybe 18 hours after pitching (I made a starter). Warning: this yeast ferments like crazy. I highly recommend using a blow-out tube. It's still going strong 5 days later....lots and lots of bubbles....
True statement. Mine finished at exactly 1.002.That is amazing yeast. Expect to ferment out to nearly 1.002 or lower.
It is a stylized pic of the cottage I grew up in, taken from the two track road going to it. Lots of memories rolled into that pic!
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