Recent content by sergetania

Bump...

For sale: The original Blichmann Beer gun with ball-lock adapter and gas line. It's everything you need to start bottling right away. Also included a spare black silicone valve, the thing that gets torn/lost all the time. You can see everything in the picture. $69 + shipping... Better yet...

MTAndy Give it some time, it may be fine after a few months. The bittering drops rather quickly. Also, I found that it is easier to balance hops and esters/phenols in saison if I skip aroma hop additions and do only bittering (60 min) and flavor (10-0 min) hops.

You don't have to mash lower with 3711. Last saison (somewhat similar grain bill) I brewed with 3711 was mashed at 152F and finished at 1.003. Keep the temp in low 70F, it will be nice and spicy.

Try 3711. If fermented in low 70s it will produce a lot of spicy phenols. It may taste well with the herbs. 3711 will get your saison into 1.000 territory in 3 weeks without you worrying about it but it will not taste very dry. It is quite an amazing yeast. If you don't like the 3711 flavor you...

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Cookshack smokers are very easy to use and the end product is great. http://store.cookshack.com/p-113-model-sm009-2-smokette-original.aspx

I have baked bread with both homebrewed and commercial pasteurized beer and I can't tell a difference. I usually back off a little on yeast when replacing water with beer in a bread recipe but I don't think it is because there are yeast left in the beer.

Thank you for your responses. I think I will start with a little bit of water, grain, water, grain... and then go from there trying to figure out what works for me. Happy brewing, Sergei

While trying to read as much as I can before my first AG I stumbled upon a significant difference in the mash-in procedures. I couldn't find any discussions on the forum regarding the subject. John Palmer "How to brew" 3rd edition, page 201: "3. Mash-in. You want to add the water to the...