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Almost two weeks in, just cracked the first bottle. Surprised how far along the carbonation was. Weird bitterness is gone. Not the greatest IPA I've ever had but quite drinkable and super citrus-ey. Thanks HBT!

Has anyone tried fermenting at a regular temperature (68ish) before? I'm curious how it turned out. Conventional wisdom seems to be to let the temp raise up and eventually get quite high, how does that bring out the yeast character?

Yah I live in NJ :D I'm currently putting my ferm chamber together, but it's going to have a heating element yah. I was also thinking of starting ferm in my basement, moving to first floor after a few days, then moving to an upstairs closet wrapped in a sleeping bag in a closet. It''s usually...

Thanks Kombat, thats hugely helpful!

Thanks, I'll drop the oats and up the Rye. I didn't want the rye to be overpowering, I'm just trying to accentuate the flavors that are typical in saison's without adding spices/peels/fruit etc.

I already ordered it, but if folks think the base recipe looks fine I definitely like saison's enough to try the same thing with a few different yeasts.

Have you run into an issue where by the time the center of the beer gets to your target temp, that the air in the rest of the chamber is much cooler, so the beer would keep cooling past the target point causing your heater to turn back on? I feel like that could create a loop where it's always...

So I've been looking over a ton of different takes on the saison style lately and am starting to come up with a plan for what I wanted to do and wanted to see what homebrewtalkers thought. I want to avoid sugar/spice/fruit-peel additions, I think that I'd rather achieve the...

I'm currently working on building a fermentation chamber to hold at least 4 buckets/carboys so I can brew every couple weeks and have plenty of room. I've been thinking a bit about where to place the fermentation temp probe and am not entirely sold on any of the options I can think of...

What do you mean by "make up for it at the end?" Get the grains in, stir, insulate. Wait 60-90, then just stir a ton before bringing the bag out? I guess, in a nutshell is stirring during the mash not necessary?

awesome! Thanks! Hit target gravity and volume into fermentor. Pitched 1L starter. It's fermenting like crazy. Will post how it turns out!

is a 4 degree loss in mash temp over an hour standard/normal?

I did my first full volume BIAB batch this past weekend. (Just switched from extract). (was about 7.25 gallons in an 11 gal SS Bayou pot). When I added my grains I hit my target mash temp (152). A friend and I removed the kettle from the heat and placed / wrapped in a sleeping bag. I came...

It's an extract batch so I don't think ph matters? I've read in a few places that using distilled with extract is the way to go. I used all distilled water. Hopefully it mellows out and all is well.

Just bottles my third batch. This time i made an IPA. All the hops came in a really late burst, beer smith calculated the ibu's around 60. 1.062SG 1.014 FG I also dry hopped with 6 ounces for 7 days. I bottled it up and tasted the sample that I took the gravity reading from. It...

A lot of recipes I see have 0 minute hop additions. Ex - http://beersmithrecipes.com/viewrecipe/898344/nhc-2015-prenup-pale-ale Are these typically steeped for some period / is there an implied hop stand here? It seems odd to drop in 2oz of hope and then immediately chill, can anyone...

Thanks! It's already compacted quite a bit. Thanks for helping me not panic :)

Did 3 gal of a wheat beer in a paint strainer bag on my stove in my 5 gal kettle that I use for extract brews to try out all grain. Everything seemed to go pretty fine. After pitching yeast it looks like the picture attached. It seems like a huge amount of trub. Is this normal for AG? Is...

Hey HBT, Been researching making the jump to all grain via BIAB from my current extract setup. Wanted to list out the things I think I need to get and get some feedback. I'm currently doing half volume boils for extract. I have a home made 20ft copper immersion wort chiller I use before...

Thanks for all the input everybody! I think I'm going to start with two burner with a heat stick (seems the fastest for now) to try out doing all grain. Will probably transition to a 240v electric kettle at some point.