Recent content by Kevin-watkins

I've done Saison and fermentation temp of 71 is to low. Most Brett and Saison specific yeast I believe call for temps in the high 80s or low 90s. I learned the hard way that 70s temp range the critters fall asleep to soon. Had to strap on a water bed heater to get the temp back up for it to...

Table sugar needs about 5 minutes in the boil min. So sugar will change from, I think glucose, to fructose and sucrose, belgian candy is already converted. Finish at upper end of temp then cold crash for cleaning up the beer. Co2 volume is important for this style. Good luvk.

Neat freek

Flame out

Fair well to you - White LION

Lay abroad

20076+5 kolsch + 5 American stout + 5 saison + 5 dark strong ale = 20096

Need to heat to highest temp for at least 1/2 hour to burn off manufacturing oils. As for type of meat, if you have smoked before do what you like best. If not I recommend ribs. Butt or brisket is tough to get done right if your not familiar with your box. Ribs are a little more forgiving...