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The sample almost tasted like a lager. Weird.

Hi all :mug: I plan on doing northern brewers le petite saison. per kit instructions: This session-strength Saison of summer pours tawnygold and perfumes the air with tangy yeast and pungent hop aromas. The flavor is lightly earthy with spicy, flowery hops and a grain-and-bread malt...

I took a gravity reading tonight and the beer is down to 1.01. I plan out letting it continue to age for another three weeks at least. Maybe it is just my imagination but I think I can feel the slightest burn in my sinuses when I tasted the sample. I know this is extremely green beer. How much...

Hi all. :mug: I'm a new brewer, with only one batch under my belt (and it is still sitting in the fermenter only a week old.) On my first batch I added a little more than half and a little less than 3/4s of the extract at the 15 min mark of my boil. On my stove I am lucky to get a rolling...

Maybe I'm a yeast head.?

I was at a beer tasting recently, put on by the fine folks at Boulevard brewing Co., and the sales rep said that he wasn't a hop head but more of a malt head. That got me thinking. What kind of a beer head am I. I like Belgium beers and saisons, also sours. Anybody have any thoughts on this?

On the subject of color, I use or plan on using late extract addition to try to lighten the color. Is this method all for naught?

Oh yeah . Thanks for all the advice guys.

So . . . How do you guys get a temp reading from your worth once it's in the cooler, besides what's already been posted in this thread? I have a glass thermometer that came with my kit and right now it's setting in the cooler water. The stickon thermometer is fully submerged. I can't imagine it...

Hello all. What kind of beers can only be brewed all grain or at least with a large amount of grain? I am an beginner extract brewer and I don't have a drive to jump into all grain. At least not comparable to the drive I had to get into brewing in general. Thanks.

Okay guys I got the tempature down and I feel like the initial fermantation is starting to subside. I don't plan on bottling this thing untill at least the three week mark or later. I was curious as to everybodies opinion on what temp I should attempt to for the rest of this wait. Should I take...

. . . the nottingham. . . :(

Okay I just got home and it's up to 74 degrees. I know this is bad. I have a cheap tub I could fill up with cold water and use as a make shift swamp cooler. Is this worth doing on this ferment or is it to far gone? I don't want to shock the yeast. Thanks for all the comments guys. I'm...

I have read the threads dealing with swamp coolers and I plan on that in the future. I was curious how detrimental the high temp was going to for this beer. Basically is it ruined? It's northern brewers Irish red w/ specialty grains. My next is the "le petite saison"

I am fermenting my first brew right now. It's at the 36-48 hour mark. I rehydrated the yeast a.couple of hours beforehand and pitched it at 60 degrees. My ambient temp in my basement I believe is about 70 degrees. The temp has slowly risen to 70 in the fermentor. I was hoping it would hold off...

Hello hello hello I have been reading about home brewing for about a year now. My exposure to craft beer was initially from boulevard brewing co. I'm especially excited about brewing Belgian style beers. I have bought the northern brewer deluxe kit with plastic carboys. My first two beers...