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I know I'm stirring up an old thread, but I am wondering if anyone came up with a good extract version of this? My pot is fairly small. I think 5 or 6 gallons. If so, some instructions would be greatly appreciated. I was thinking about trying this saison in a bucket that recently was brewing...

thanks! could you point me in the direction of a kit or partial mash recipe for a good saison? i'm not yet setup for all grain...

What about my gas and beverage connections, faucet, and hose in my kegerator? I only have two taps, so I'm hoping I don't have to completely replace the line and fittings just to do something like charge another keg filled with sanitizer. As I understand it, the infection only takes hold with...

Thanks. Is there some style of sour I might want to try , given the previous infection? Also, am I mistaking the bitterness/skunk off flavor in this beer for something else? I've read skunk isn't generally caused by infection, but it could just be my taste buds being off.

The beer seemed to turn out OK, and I'm still drinking on it. I am puzzled about what seems to be the aging taking place, and how it seems to be getting better with time, instead of worse as I expected with the infection. Had a friend over on Halloween, and he drank a pint, and then I...

Good point. Not sure what OP meant by "cold brewed", but lately I've been keeping my french press in the fridge after I've had a morning cup hot. Sitting in the grounds all day, and sometimes for more than a day , can really make a nice strong cup for iced coffee. Also, some coffees are stronger...

This is an interesting question to me, and one I have asked about before. I will say that I am about an 8+ year still amateur to homebrewing, as I don't really brew all year , and have mostly only tried extract and partial mash kits. So, with that being said, I think there might be some...

Well, after taste testing it flat, and colder, it really seems to have that chemical/astringent flavor coming through. With this same bucket, or my carboy (can't remember which), I had a batch of beer ruined last year with that chemical/astringent flavor. Left it sit in the fridge for over 8...

Thanks. I seem to be reading that some infection can basically "dull" the taste of the beer. At this point , that's what I'm afraid of, even though I fear no beer. Gonna taste another sample, do a rolling force carb, and let it sit til tomorrow or so...

Well , that may have been why it seemed to "clear" as it went down. I'm taste testing it from a shot glass right now. The beer seems to have the right color and clarity. However, the taste seems possibly dulled from where is should be. Like watered down... :confused: Since I read about the...

I do want to drink it. I just didn't feel like tasting it right after seeing the film on top. I think I'll chill it, and maybe taste this weekend .. or force carb and then taste?

Seems to have been a rough fall here for brewing. Brewed up a coopers real ale over a month ago, and wound up having to do it with a modified "no chill" method because my ice water had melted. So, I put my bucket in the kegger for about 24 hours, and then pitched the yeast. I'm pretty...

Does anyone do Cooper's cans withOUT boiling? It seems I read a lengthy discussion on this, and have since been doing all my cooper's kits by just boiling, and then going off boil and adding the extract, etc. and done. I heard boiling will alter the hop flavor already in the extract. I did...

Yeah, I don't think I've ever pitched that high, because the method of chilling I used before was ice. I do remember checking temps, but I don't remember what temp I checked for. It would probably be the one given in the cooper's and other mix instructions. What's bugging me more is the...

I think I'll try that after I find a turkey baster or something else easy to pull up some with. Sometimes I think occasional cigar smoking has kinda of messed up my tastebuds for doing stuff like tasting flat beer or wort. I couldn't discern the burned flavor in that last batch I accidentally...

I know, just some wishful thinking here. Trying to see if it's likely to be trashed. I can't remember the last partial mash kit I did, but I know I've done at least one or two like this , and I think they turned out. I can let this one age up in the primary up until first week of november or so...

Had to correct from OP. This isn't a "lager" kit. It's this "german dark" style kit. Not sure if it will handle any off flavors better being a dark german style beer. I know I detect some sweet flavors and different bits when drinking something like beck's dark...

Well, got it down to 72 with the ice/water/t-shirt method. Not sure if I'll be able to maintain or go any lower, but I'll try. Has anyone had specific experience with cooper's ale yeast and higher temp fermenting?

The wort may have been as low as 70deg at pitch. I measured in the pot, then about 5 mins later or so, transferred to the carboy. I actually forgot to pitch for I think 10-15 mins or more (whiskey:cross:), and then I finally pitched it. Not sure how much cooler it would've gotten in that time...

Thanks. I get that now, but my point was I have never controlled fermentation temps, and have made good beer for my taste. I used to just freeze about 2 of the gallons of water for the worst, and use that to cool it. After pitching, the bucket or carboy just sits in the house here at room temp...