I was thinking about brewing a saison for a party that is 7 weeks away. What would you say is a good age to serve a saison?
The fresher the better, say about 4 weeks out, or would brewing it now to allow some maturation taste best?
I would want to get it off the yeast so you don't get any off flavors. If you leave it too long on the primary yeast trub, you could get autolysis. I'd rack it to the keg, put the lid on, purge the air with CO2, and set it aside. It should be fine.
Time to resurrect this thread!
I just kegged my first beer last night and had some issues. I'm having trouble getting a good seal. I had not heard of giving the keg a 'shot' of CO2 to help seal the lid. So I did not do it. But it sounds like a great idea. I will definitely keep this in mind...
I really wouldn't worry about it. I can't be 100% since you're talking about Apfelwein, but I would do it in a second with beer.
The head space in your carboy will be the CO2 given off by fermentation. And that is just fine for your Apfelwein.
I had no idea there was so much debate on how to do this!
I'm glad I posted this before I assembled my second heatstick. I was about to start JB Welding a 2000W heatstick that has a 90 deg bend at the top and bottom. I will now rethink the way I'm going to assemble it.
For my existing...
Hey guys,
I've got an issue with my heatstick and was wondering if anyone might have an idea what's happening.
I built a 1500 Watt heatstick with the instructions from this website: http://www.3d0g.net/brewing/heatstick
I brewed with it wonderfully for about a total of 6-8 hours before...
Hey Jester,
Just curious, how is the keezer holding up? The exhaust fan still working properly? I saw taht someone asked a year ago or so, and just wondered if everything is still operating at peak performance.