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Hi Philly home brewers, my name is Jason and I live in Wyndmoor/Glenside. I just wanted to introduce myself. What local home brewing clubs are you all in? I've wanted to join one.

Since all of my carboys are full I'm contemplating what my next brew will be. Blood oranges are coming into season and with all the snow on the ground here in Philly I'm trying to picture spring. That's lead me to a saison recipe. I also love orange blossom honey so I have it in my recipe and...

Sounds really interesting. Please keep us updated on how it goes!

Awesome article! Thanks for the tip finsfan! I'm going to start harvesting.

What size mason jar? When you make a starter do you pitch the entire contents of the mason jar?

Here's a photo of the four 3 gallon better bottles. The two centennial halves, which fully attenuated with 3724 before reracking (gravity around 1.007 and pitching the brett strains, are dark and clear. The two orange-ish, cloudy halves are the citra saison. The gravity was around 1.020 (I'm...

So my lovely wife got me a stir plate for Christmas and I've decided to start washing yeast. The photo below is a quart jar with 3724 I washed after making a saison. My process I think was good. 1. Racked my wort out of the bucket. 2. Boiled two quarts of water - let cool to 70 degrees...

Thanks TANSTAAFB! Hearing about your beer makes me more excited for mine! I'll post some updates as it ages.

I'm going to take a gravity reading at three months and then at four months. If there's stability and a decent funk level then I'll start bottling. It would be nice to have these beers ready for summer.

What are you using as your fermenter? For aging sours you shouldn't use plastic buckets, they let too much oxygen in which will create that vinegar taste. However, I bottled a Flemish red a few months ago and it has a hint of vinegar in the flavor profile, which I really like.

Here's a photo of one of the centennial halves with brett brux (WLP650). In four days it created this wicked pellicle! I posted this photo in the pellicle photo thread too. Brett is so cool!

Yes, both were fermented with 3724 and both in the same location at the same temperature, which is why I think the one batch was underpitched. Maybe not. What a great read! I have actually read this a number of times before and keep going back to it every time I use brett. It'll be...

I checked my 3 gallon better bottles today and found this awesome pellicle! I just reracked four days ago and split two identical saison batches (one with all centennial hops and the other with all citra) and added brett brux (WLP650) to half of each batch and brett lamb (WLP653) to the other...

I just split a 6G batch of IPA and added quince to one half. I racked 3 gallons onto 4.5 pounds of diced, skinned and pitted quince, which I had in the freezer for the past month or so (I bought the quince fresh from a local farm). I'm not sure if it's going to work but ever since I had quince...

Just a quick update on my brett saison experiment. To refresh, I brewed two, 5.25 gallon batches of identical saisons (see post #27 for recipe) in November and used different hop bills - one all Citra and the other all Centennial (4oz each). I reracked today and split each batch in half into 3...

My wife got me an Erlenmeyer flask and a stir plate so I can stop using her nice pitcher to make yeast starters.

Going to the Eagles/Bears game, tailgating all day, drinking home brew, trying to forget that Monday I have to visit my crazy inlaws, drinking more home brew... Lots more home brew!

Using this online calculator you can figure out how many volumes of CO2 you'll have. http://www.homebrewing.com/calculators/?page=tools&section=sugar I'm guessing that your regular amount of corn sugar is in the 3 to 4oz range? If your bottle temp is 65 degrees that's going to give you...

I use Star San in a spray bottle and spray liberally inside each jar. I then rinse, drain then bottle.

6G pilsner IPA + 57213 = 57219