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Most of what I've seen calls for Belgian candy sugar - are you suggesting replacing this with cane or adding cane as well?

This I can work with. Thank you very, very much.

Thanks for the response. I guess what I meant by recent was "fully fleshed out" with details on mash in, correct yeast strain, etc. The only ones I ever found were older and carried with them conversations that seemed to doubt one or two of these details. Never found one with any certainty.

I can't seem to find anything definitive on this recipe for an AG 5.5 gallon batch. Everything I seem to pull up is pretty old and heavily conflicted. Does anyone know of a recent and reliable recipe for this saison? Thank you!

If bottling this recipe instead of kegging, what should one use for carbonation?

I guess what I was referring to was if you are going imperial or trying to make a high gravity beer. I've never done this but feel like I have read about people doing a second pitch to boost the alc. I would not be surprised if I am just way off. What is the intent of harvesting a yeast cake?

This is good stuff to know. Thank you. So I should have no impediments to making a solid IPA using just a fermenter? Most recipes don't call for a second pitch, do they? I was considering a Sculpin clone but got scared off by the dry hopping and all.

I have been considering some IPA possibilities, and in my research, I ran into the concern that I do not have a secondary fermentation vessel. I am not exactly sure how necessary secondary is, and there seem to be numerous opinions about it... Is this the only way to dry hop? Does much...

Craigs doesn't seem to have any in my area, so what is the best place to order online? Or does anyone have any they want to ship?

I have a CDN ProAccurate probe thermometer (the kind that has a digital face attached to a 6ish-inch probe. For heating up my strike water, would it be effective and safe for the thermometer to leave the probe stuck into the water via a hole in the lid of my kettle? How far do I need to...

So is the GB Rackers calculator any more trustworthy for temps? I feel like the volumes from my BS recipe aren't too far off, considering I manually added the .75 for my faucet/cookie rack.

I don't know enough myself to be sure, but I feel like I've heard 2ish is good for BIAB. Maybe easier to stir? Hell I don't know.

Very interesting. What makes BS so inaccurate when it comes to strike temp? I have read something that supports what you're saying here. On the post boil volume issue, that could be a mistake of my own. I have a kettle with a faucet attached, and its slightly raised from the bottom. Assuming I...

dontmakefunofme!

Boil Size: 6.74 gal Post Boil Volume: 6.24 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal Estimated OG: 1.068 SG Estimated Color: 30.4 SRM Estimated IBU: 25.1 IBUs Brewhouse Efficiency: 76.00 % Est Mash Efficiency: 82.9 % Boil Time: 60 Minutes Ingredients: ------------ Amt...

Basically, I am looking at a 5.5 gallon batch size. 13.5 lb grain bill BS2 has my mash water vol at 6.98 with a 1.5 gallon top up in my allowance for a sparge (kettle is about 9 gal so it helps me save room too). I feel like that gives me a pretty good mash thickness for BIAB, but I am unsure...

Is there a way to export the recipe to post on forums?

Well that worries me. I'm a noob.

No wisdom to offer you here. If you're hitting 85, I'm sure you're fine. I was just going to do the rinse because I could and it didn't seem like too much trouble.

I am experimenting with BeerSmith 2, and I have selected the BIAB Full Body profile, since that's what I plan on doing. I also plan to do a little 1-2 gallon sparge rinse after I mashout, but I can't seem to find a way to ensure this is accounted for in the program. How do I account for this in...