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Will do. Should I put it on gas or just let it hang?

1.010

Thanks, yea not dumping, gonna give it a chance but I might have these 5 gallons to myself. I didn't use any sugar in the brew. Just malt, hops, water and yeast. I'll let you know how it turns out, I'm not sure I will sit on it 9 months though

Yikes.... Well I fermented this out, didn't get past 75 and YUCK. This is the worst beer I have made since batch number 1 (80ish batches ago). It is pure ethyl acetate or nail polish, caused by high fermentation temperatures. I was very disappointed to say the least. I decided to dry hop it and...

How much for 4 kegs including shipping?

Yooper thanks for this. I live in Florida and call it a summer stout. Huge hit every time I brew it.

Rehydrated once and noticed no difference, just dump it directly on the wort

Thanks for the updates, great to see the start to finish

Wait till you get home so you can pitch at the proper temperature. I have waited over a day to pitch and as long as your sanitation is good you should have no ill effects

Thanks for the reply BlueHouse, will do.

After yeast is pitched always use a hydrometer. I have used Conan once and believe that I had a lag time although I can't remember how long.

Maple Coffee Stout, Chocolate Vanilla Stout, Belgian IPA, IIPA, Saison, and a Czech Pilsner....they are a little full at the moment. Also have two 5 gallon sours that have been hanging for a year.

72 hour rule. I know it's hard but relax and let the yeast do their thing. If nothing seems to be going on at 72 hours take a gravity reading to confirm. Then directly pitch some US04 or O5.

Pitched a healthy starter of Wyeast 3522 Belgian Ardennes on 1.070 wort at 62 degrees planning to immediately ramp up to 68 but I forgot to change the setting. It fermented at 62 for 12 hours. This is way to low to get the beautiful character from that Belgian yeast. Should I slowly ramp up to...

Did you dry the zest to remove any oils or just straight in?

@brewkinger Everything counts. My only experience with spices is chamomile in kolsch (which I didn't care for) and coffee/vanilla/chocolate in stout. How did the coriander come out? @EtchyLives what did you drop in? How long? How much?

Of course! What was your experience, with coriander especially

I split a 10 gallon batch, one with WPL 800 (Pilsner ferment at 49) and the other with WPL 566 (Saison II ferm at 80). I just finished a keg of saison and was thinking about changing this one up a bit. Normally I would have added coriander, orange peel and/or pepper with about 5-10 min left, but...

100% fine, that is just what is left over from high krausen. So relax and have a...wait...have a local craft beer.

Just made 11 gallons of this. Upped the hops a bit and made it a 60 min boil. Split the batch, pitching a Vermont Ale yeast on one and a Kolsch yeast on the other. Excited to do a side by side. :mug: