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Waiting on this to carb up in the kegerator. Tasted it yesterday...probably the best brew I've made to date. Thanks for all the feedback.

Cool. PM on its way.

Does it have the temp probe and the power input/output attached and in working condition? Sorry, the pic is a little too zoomed in to tell.

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Thank guys. I guess I was just curious about people's thoughts on cold crashing prior to terminal gravity if there are times when anyone has chosen to do so ( to maintain body, not make an overly boozy beer, etc). Thanks though for all the input.

Day 10 and I'm down to 1.004 ( 8.3%ABV calculated). Should I crash this? Can a Saison FG get too low? Will it be too dry?

Well, you all were right. Day 8 and we are at 1.008 and the airlock is still bubbling every 15 seconds or so. I think this guy will turn out real nice. Any guidance on how to look for /detect fusel alcohols would be much appreciated. I've heard of people getting a splitting headache like almost...

Thanks TANSTAAFB. I HIT THE MID 70s at day 3 and the upper 70s by day 5. Hopefully I don't have the fusel alcohol issue. Lesson learned though, perhaps next time I'll slow down the temperature ramp a bit. Thanks for the insight.

So here I am again. After 5 days the gravity has dropped from 1.068 to 1.024, so we are looking good. Here's my question now. The Wyeast website cites a temperature range for this guy at 65 - 77, yet everything I read from people talks about trying to get up to 80. So I ask, what gives? Just...

5 gallons of Saison Total = 1160.3

Mine is in our storage room next to the furnace. Temp probe on the outside of the carboy reads consistent 75F, so I'm guessing it's close to that. Might try to find a warmer spot. Maybe I should invest in a submersible temp probe before worrying about tracking temps.

Sweet! I've heard of this and totally forgot about it. Thanks!

I definitely understand the biological concept. I work in the healthcare field, and while every patient is different, we do look for population trends as a way to benchmark data. That's all I was referring to. I just like to nerd out on data and track stuff that no one else necessarily cares...

I use a hydrometer as that is the only thing I have. Additionally what this has to do with tracking gravity over time, I'm not sure. In any case, thanks everyone for the responses. Seems my initial though is probably accurate: there isn't really anything out there. Cheers.

I recently brewed a Saison using 3711. After reading all the reviews, it seemed like an excellent yeast for what I wanted. I pitched at 1.068 and three days later it's at 1.038. BeerSmith estimated a FG of 1.009, and its only been three days. However, I'm curious as to if I'm, for lack of a...

Thanks. Took a few months off and on. I have a piece of left over trim (2x4) that I use to prop it open. I was considering buying some additional hinges to attach the top wood to the collar. More just for extra support.

Been searching everywhere with no luck. Maybe someone here can help. I built keezer/bar combo. Keezer lid is topped with 1/2 inch maple. I'm a little worried that the factory screws won't be enough to hold the weight of the new lid. Anyone have experience reinforcing the lid hinge?

Thanks! Two items: Thermometer: I had one, but apparently it wasn't meant to be submersed in liquid because it stopped working. Any recommendation? The yeast is a local Denver company, Inland Island. It's their Colorado IPA INIS-003. Guy at the LHBS recommended it. Thanks for the insight on...

I've been reading a lot lately about fermentation temps, and see a lot of people shooting for the lower end of the recommended range, especially for yeast neutral beers. It got me thinking. I know that fermentation can be a few degrees higher than the temp of the area that it's taking place in...

6608 +5 RIS + 5 IPA + 5 cherry chocolate Porter = 6623 Sent from my iPhone using Home Brew