Recent content by Chub

I pitched without starter into low IBU, 1.052 saison, 30 seconds O2, fermented at 78 ambient for 8 weeks. SG was 1.004, with no sourness at all. Decided to throw a vial of the Lochristi Blend into it. It had a great Saison flavor, but no hints hints of sour. Sent from my iPhone using Home Brew

I just pitched ~100 mL of ECY20 from 11/2013 into 5g of 1.078 wort. It took about 30 hrs to get a krausen, but bubbled hard for 36 hours after. I guess I'll find out in about 12 months if it was still viable enough.

If you don't mind me asking, how long did you let them ferment and what were your FG's? Ignore this please: I just saw you're earlier post.

This is 10 hours into fermentation with the Saison Brett Blend. (~75 degrees) The next day, there was a 1 inch krausen. I've never seen clumping like this during fermentation. Anyone else? ps. Sorry for the sideways pic.

My beer that smelled and tasted like sauerkraut juice after 6 weeks in the fermenter, no longer does after 3 months. It has become very tart and sour, very nice. I added a couple tablespoons of sour cherry syrup to a glass, and I swear it tastes a lot like New Glarus' Belgian Red. I'm gonna have...

My lacto starter smelled a little like nail polish remover. Probably not a good thing. What smell should I expect out of the starter?

So I pretty much followed the recipe exactly. Brewed it on May 18. Took a hydro sample this weekend and it was at 1.012. Flavor was like sauerkraut juice, with a tiny pickle juice background. Anyone ever get anything like this?

This is essentially what I did. The wait is on... Thanks for all the advice.

I understand some of this, and usually let the primary finish, but I rolled the dice. 15g of Saison is already at 1.007 after 10 days, from 1.062.

I didn't use a starter for the 3711, and after 7 days it only got down to 1.020 when I racked it out of primary and off the yeast. (I needed the cake for a 15g Saison) I thought maybe the under pitch would slow the 3711 down a touch and give the Brett a chance to chomp away. Normally, I use a...

So I brewed a Saison, 1.050, with 3711. When gravity hit 1.020, I transferred to secondary and added a pack of Brett B. It's been a week. I am about to drink an Orval and a Jolly Pumpkin. Should I throw the dregs in as well? Any drawbacks? Any advice/wisdom would be appreciated. This is my first...

Northside - Edgewater.

Was doing a 10 gallon batch Saison this weekend. Target mash temp was 147. Preheated 48 qt cooler mashtun with 200 degree water. Drained, put in 25 lbs grains. Added 162 degree water to achieve target temp. After stirring to make sure there was no dried grain, took temp and got 142. Let it sit...

I just brewed up 11 gallons of a Saison using the 3711. Overshot my gravity a bit. Estimated at 1.065, Measured OG at 1.075. Used oxygenator for a couple minutes and pitched 2 smack packs. I am a little worried that this is not enough yeast. I usually use a starter, but should I be worried with...