Recent content by Ckrasen

I harvested it and it is about 2/3 of the quart. The rest of the quart is beer.

Hello everybody, I made a yeast starter for the first time using the leftover yeast from the saison I recently brewed. I have about a quart of the starter in my fridge. I was wondering what beer I could brew to use that yeast. I'm guessing it would have to be another saison? Also, would I pitch...

I was also thinking about putting only one gallon of the five into a one gallon carboy (on top of the puree) and keeping the other 4 in primary for the remainder of the week. But now I am second guessing that due to possible oxygenation issues...do you think it would be better to just go ahead...

Hey everybody, I just checked the gravity. OG was 1.050...after 16 days, it read 1.004. I was thinking about throwing in some raspberry/blackberry puree into a secondary and putting the saison on top of that for a few days. What do you guys think?

I figured I may have over pitched. I under pitched on my last one due to dead yeast cells so I wanted to be sure this time. Oh well... So it's been a week now... Do you guys think it would benefit more from racking to secondary/going ahead and bottling or from just keeping it sitting on...

So I brewed a belgian saison last Friday. It's a five gallon batch with an OG of 1.050. I used two packets of Danstar (rehydrated) dry yeast. How long do you guys think I should let it ferment? I don't plan on racking to secondary. I'm thinking about 3 weeks. Let me know! Thanks.

Hey guys, I'm a newb as you would have probably assumed here in a moment anyway. I am about to brew my second 1 gallon batch here soon and rather than using a recipe kit this time, I was planning on scaling down a 5 gallon recipe with a few modifications. I'll post the link to the recipe I'm...