Recent content by ODG34

The white labs saison yeast likes 75+ degrees. I was between 75 and 80.

Why not make yourself a new larger mash tun? I use an Igoo Cube. Last night I mashed and 18# grain bill with ease.

I brewed my eleventh batch on staturday. It is my second rendition of an abby double recipe.

28848.5 + 5.5 Belgian IPA + 5.5 Belgian Saison = 22499.5

My first Abby Double out of a wine glass. :)

as soon as my boil is under control and i can walk away....

No messing around this batch!

hmmm, I had an issue this weekend myself and yes my airlock aparently became a geyser. I woke up sunday morning to find beer on the ceiling and and wall and a table. I am on my brewed 8 batches before this and never had a problem. Batch nine.... not so good.

I brewed a second saison a couple weeks ago. I used the same grain bill but, I left out the lemon and ginger. I replaced the honey with candy sugar disolved into boiling water. I replaced the belgion golden ale yeast with actual saison yeast and I added corriander. I racked it to the secondary...

If I end up with grain in my wort, I just run it back through my funnel/strainer before i start my boil. I usually find it was not all that much grain anyway.

19,507.5 + 5.5 gal Saison = 19,512.5

18,392 + 5.5 gal Abby Double = 18,397.5

Here is the recipe I did. I would make a few changes the next time I brew it though. I zested 1 whole lemon and grated about a 1 1/2 piece of fresh ginger and added them to the boil for 5 min. BIG ASS BlONDE Lemon Ginger Saison - Belgian Specialty Ale (16E) Brewer Nobody Date 2/5/13 Batch...

17,724 + 5.5 American IPA = 17,729.5

Sure, I will post it as soon as i get a chance. I personally think it could use a few changes though.