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Just had some questions or hoping on getting some advice on my plum berliner weisse. Heres what been going on so far Pitched lacto and let it go for 36 hrs at 80 f.....started going off! Pitched english ale and 74F got it down to 70f been that way for a week. Its down to 1.004 The...

Update on sasion: Went from 1.051 to 1.008, Fermented for a week at 80 degrees! Tasted funky and delicious. Cant wait to have it cold and carbed!

Skipping ahead a little, you could brew a real light ale and see if it turns again. That way you would know if its a infection. My vote is infection, it really takes something else for a beer to spoil. I'm sure you've done this, but, is there ANYTHING different during the brew proccess you...

Not sure if you brewed yet, but i would mash low and long and thin. Ferment high. mmm good stuff!

Active fermentation vid needs epic music and slow motion action! Great vid guys.

Now, I could be wrong here, but I would cellar it but if you can't do that, just put it where its the coolest place in your house. It should age nicely.

Shows how much i know!!! I was thinking that the beer was carbonated already. Anyone have any ideas as to what "cellaring" is?

It's my understanding you bottle condition at " cellar temps" so Im thinkin 55 ish. Good luck.

Well woke up this morning to it pretty warm(89)..so my solution was to wrap a towel around it, insert that bulky probe inbetween the glass and and towel and then I wrap the ferwrap around all that. I set it to 80. Hopefully that will keep warmer that usual.

Ya woke up and saw all your posts, went and checked it after leaving it on all night and it felt warm to my touch. So pretty warm...oooops. Sooo plan B is wrapping a towel around it and placing a temperature control unit in between the carboy and towel and then wrapping the ferwrap around all...

Honestly no experience with a fridge, but i wouldn't worry about it ramping it up to much. I just did a saison and all the research i saw said that saison yeasts can ferment at 80-90 degrees! The higher it is, the funkier the beer. Good luck. I actually put a fermwrap on mine and turned it on...

Has anyone used a fermwrap on its own? What can i expect if i leave it on? 5 or 10 degree increase? More 10 to 20? I'm brewing a saison and would like to get into the 80's or even 90's! Ambient temp in my room is 71. Cheers!

Yeah, sounds perfect! Sadly i don't have a temperature controller that can handle being in liquid. I have that regular temperature controller that has that bulb like probe. Not sure if it can be in liquid. Are you using a Thermawell?

Just brewed a saison and my house temp is 71, i'm too looking for a 80ish temp to ferment at! Any ideas as to how much this fermwrap will raise the temp if left on? Will it continue to heat to the 90's!? I have 5.5 gallons in a glass carboy.

Brewing went well, ended up only adding some Veinna malt to the recipe. Mashed low and long(145 for 90 minutes) Mashed out 168. Ended up with 1.061. Not bad. New question: I bought a heating wrap(Fermwrap), the kind that wraps around the carboy. Anyone have any solutions on to keeping...

Thanks for the help everyone. I'm taking your advice and adding some veinna malt to the recipe and i'm going to ferment higher in temp. Final Recipe: 8 lbs Belgian pilsner malt 1 1/2 lbs vienna Malt 1/2 CaraWheat Malt 1 oz willamette 60min .5 oz " @ 30 min .5 oz " @ 5 min...

I only meant that I knew the yeast is a important factor...I'm thinking, keep it simple....but that other side of me is wanting to think outside the box! Here is the recipe: Simple Saison all grain 8 lbs of Belgian Pilsner Malt 1/2 lb of Carawheat malt Willamette Hops...still not sure...

I'm making a saison, I'm really wanting to make a basic, more historic style. Whats the one most important ingredients that makes a saison? Spices, Fruity, Grains? Anything but yeast. Can't wait for the answers.

I joined back in 08 and have since been letting life get in the way of brewing!! No big deal, had a baby boy and he's the greatest thing ever so not a bad deal. But i'm coming back, and i'm excited. I have some cleaning questions of course, left all my equipment dirty and wanted to know the...

it depends.... What was your grain bill? I'm betting that you had a decent amount of non fermentables. Maybe some Crystal/black/chocolate or you added some oats who knows that fg sounds not bad. For me anyway a stout has some mouth feel to it and maybe a little sweetness. Id say transfer it...