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Got my 3711, making starter tonight, and brewing this weekend. I will also be interested in checking out what everyone has to say. From what I understand 3711 just loves to attenuate at most any temperature--can you say bone-dry saison mmm.

Thanks! MMMM.

Anyone have a proven (GOOD) Saison recipe?

Have some preboiled water ready for your brew day. Problem solved.

Anyone have an extra temperature controller that they would be willing to part with on the cheap? Looking for something that does not require additional hardwiring etc.

Just finished runoff and thirty minutes into boil at 6:24PM on Friday. Lemme know if you want these spent grains. I was going to toss them in a garbage bag for ya.

Nice work yo, take pictures and notes as it develops and conditions so that you can track the carbonation process. I just put one in the fridge today that has been a week in the bottle, and I can't wait to get home to try it out.:rockin:

Just "liked" you guys on FB too, rock on Osborn Brewing!

I should have some spent grain on Sat...I dunno if that helps. I plan (hope) to brew friday and sat. In Ft. Wright, KY.

What do you guys think about this recipe? I added .5 flaked corn. 7.28 lb Pale Malt, Maris Otter (3.0 SRM) Grain .5 flaked corn 0.55 lb Cara-Pils/Dextrine (2.0 SRM) Grain 0.26 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 0.07 lb Chocolate Malt (450.0 SRM) Grain 0.88 oz Northern Brewer...

Yes, yes my friends both excellent suggestions! Hmm I have a bit of Wyeast 1968 that I harvested from my last batch. I think that Ill toss that in an all grain cream recipe and see what I get. Maybe a Boddington's clone??? That sounds rather tasty boys (and girls)!

Getting my new 10G SS brew kettle today!!!:rockin: It's going to be a good week for brewing in cincy, mid-70's and sunny! Hmm what to brew, what to brew??

11lbs of grain. 6 wheat and 5 pils. I DID cut out water in the boil and didn't adjust in the fermenter. Live and learn, right. Fermented at about 70-71. The OG was not temp adjusted, but the temp was about 71 when I took the OG. I can definitely live with the flavor though. I dont have...

Brewed an all-grain hefe a week ago today. Didn't have enough room in boiling kettle so missed OG. Mine clocked in at a whopping 1.080, and a week later is stable at 1.030. Should I man up and bottle it, water down, let it sit in primary, or pitch more yeast? It does have an (ahem)...

Oh, you mean the Mr. Clean from Wiskahnsen? I have no idea what those guys were thinking when they sat around and decided that the summer wheat was worth selling.

I live in a no dumping zone, and no doubt all will be happy to know that IT'S ALIVE. I came home from work, gave it a swirl, and a short time later the air lock was active. I ended up letting the yeast do the work. I guess that's a good lesson, hands off. Now I am getting a pretty solid...

I aerated like a champion so that isn't the issue, but I did not make a starter (yes I have learned my lesson) but in all fairness I didn't expect it to come out at 1.080! Haha, this is my first batch ever and I had an awesome time watching and participating in the transformation! It was such...

Unfortunately negative on the picture because fermenting in plastic bucket. But my satellite (a hydrometer tube) looks the same today as it did when I took the sample except that the yeast and other proteins are settled at the bottom and no sign of krausen or any other activity. Very nice...

Question, since apparently the fermentation hasn't begun, should I worry about oxidation when I top up, or should I try not to disturb the beer? I suppose that I could aerate the water used to top up. Should I repitch yeast?

All grain @ 11 lbs. 5lbs pils and 6 lbs wheat. Ended up with 4 gallons, so topping off seems like the best alternative to get back to a "normal" hefeweizen number, no?