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yes, it is one of my favorites. in fact, I am enjoying one right now. I highly recommend it.

It will be well worth the wait. I just took a reading of the Saison that I brewed last weekend. It went from 1.071 to 1.042 in one week. I think that is great for this strain. I will not move it off of the yeast cake until I bottle/keg. The sample tasted very good, albeit a bit sweet...

While 3711 blasts through the fermentables, 3724 makes a better tasting Saison im my opinion. I have mine in my garage with a heating pad/ temp control set to 87F. It has been bubbling steadily for about a week. I'm not worried about the fermentation time and expect to have it in the...

Does not look like a sufficient crush to me. I invested in my own mill and have been very happy with it.. I have a Barley Crusher. http://www.barleycrusher.com/

I add it to my fermenter for every batch. No infections or off-flavors detected. I also add it to starters where the probability for voluminous kreuzen his high.

Having used a perforated SS bottom, with limited success, I suggest building yourself a copper manifold. My 10gal mash tun has not had any stuck sparges since installing it. I used 1/2" copper pipe that i slit using my band saw. Make sure you recirculate and collect slowly so as to not...

I can't understand why they don't recommend using with SS fermenters. I have used similar products with conicals and sanke fermenters. The only thing is that you should use a temperature controller.

Should be no reason not to...

I have done exactly what you did except with Wyeast 1084 Irish Ale, except it was for a 11 gallon batch. Fermentation was rapid and was to target gravity in 5 days. It has been sitting in the yeast cake for three weeks and I will keg it in two weeks. The sample that I took for gravity...

Fermcap S will reduce your overflow.

I have great results with dry yeast. I rehydrate per manufacturer instructions and have had no problems. I will only use liquid yeast if I am brewing a saison or other belgian style. IPA's will be fermented with US-05 and ESB's Stouts and porters will be fermented with US-04. I have...

I'm looking for a recipe for this brew as well.

I suggest building a copper manifold instead of using a false bottom. I had some problems with stuck mashes until I switched to using a copper manifold.

New England has boat loads of breweries. Cape Cod, Nantucket, Maine. Long Island (while not New England)and Brooklyn are also great stops. I will be heading to Brooklyn Brewery as well as Blue Point Brewery this summer.

If the Ale Pail has a hole w/grommet, then a 3pc airlock with the cap an inner stem cover removed works well. All that is needed is to attach the properlys sized tubing to it and run that tubing into the blowoff jug. If not, then a trip to a LHBS is in order.

I agree that there is a little more effort involved in cleaning the sanke fermenter, but no more than cleaning my conical. Sanitizing is easy. I boil about 2 gallons of water in it before brewing and then rinse with Star San. So far, no infections. The conical takes more effort because I...

I have a Blichmann 7.5 gallon fermenter. if I were to do it over again, I would not have gone with the 7.5. I would have purchased the 14 gallon model. Or better yet, a cheaper solution is converting a sanke keg to a fermenter. I am mostly brewing 11 gallon batches.

I do not ferment in carboys. 5 gallon batches ferment in 7.5gal conical and 10-11 gallon baches in 1/2 barrel sanke. Occasionally, I will ferment in a 6.5 bucket with a blowoff tube attached to the 3pc airlock. Unless I use dry yeast, I always make a 2 liter starter.

I use StarSan in the jug, but have used boiled water in the past with no issues.

I always use a blowoff tube on all of my fermenters. I have ceased using airlocks. I have had several airlocks launched from fermenters in the past.