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I add an 1/8 of a teaspoon to my 1 liter starters. I don't know if it makes any difference either, but I like to do it. Also, if you are using RO water, I would think it would be even more valuable to add the nutrient. I have no actual proof of it making any difference though ;)

I personally only decant with large starters. Otherwise I just dump the whole thing in. Never had any issues. No off flavors that I can detect. I generally only wait 24 hours to pitch (unless decanting, then I'll give it an extra day or two so I can let the yeast propagate before cooling it...

I ordered a Tilt from them on 06/28. Took them about a week to actually ship it and then it was at my door on 07/10. So, a bit slower than I'm used to but not bad. I requested the yellow Tilt (if in stock) but ended up with the green. So, I guess they were running low on a number of colors...

The BJCP style recommends "light spicy, floral or herbal hops". The recipe I used called for 0.3 oz of Saaz at 15 min. It was pretty subtle. I suspect it will be good either way - with or without the late hops. Keep us posted on how it turns out! I've been meaning to brew another one myself...

I'm no expert (I've only done one roggenbier), but I think you are on the right track. Low fermentation temp (you mention 62F) should keep the banana at bay. I did mine at 64F and didn't get any banana. The ferulic acid rest should increase the clove. I went by the recipe in Brewing Classic...

Your biggest heat loss will be in the tubing. Reduce the lengths down as short as you can and that should help some. But, as kh54s10, your best best is to add some sort of heating element.

USA, monitor temp in my fermentation fridge.

Also keep in mind that the temp in the fermenter will be a few degrees higher than ambient. So, 70F outside is probably 75F inside, which is pretty warm for most ales.

And on a related note: Uranus Smells Like Farts

Irish Extra Stout. Yummy!

Wait. So, you aren't allowed to touch the strippers, but you can lick the pole? That's just.... so wrong.

There has got to be more important things if life to worry about than some dude eating a burrito on a train...

Personally I think it would only matter (maybe) if you were trying to clone a specific brew. I used Rahr pilsner in my last saison. Came out quite nice. Used a belgian pils in the previous two. They also came out nice. I used the belgian pils simply because that is what was specified in the...

Awesome! Just ordered one myself! BTW, in case anyone is interested, the coupon code is PARTYINUSA, minimum $25 purchase, max discount of $50. One time use per account.

Solitary brewer here. Tried to get my wife to help, but she just isn't interested. For the most part brewing alone isn't that bad. I usually do 3 gallon batches and, at that amount, I can generally handle pouring the grains and moving the carboys and such by myself. The only part I don't like...

Two days! Sheesh. The last saison I did with 3724 took a bit over 4 weeks to reach final gravity of 1.005. I'm planning on using 3726 in my next saison. Probably won't get to it for another month though (got some other stuff in the pipeline still).

Haven't tried it myself. There are only a few other threads on the site which even mention it. This thread here for example, and, I believe BE-134 is the one catdaddy66 is referring to above. Seems like the character might fairly close to 3711. So, if you like 3711, BE-134 would probably be a...

I've done saisons using wyeast 3724, 3711 and wlp590 (which I believe is the same strain as 3711). I find 3724 gives more of the classic saison funkiness and generally doesn't go quite as low with the final gravity (which I prefer). However, as secondbase mentions, it can be finicky at times...

I've actually done this recipe myself. WLP530 is reportedly the same strain as WYeast Trappist High Gravity 3787. According to that thread it will handle temps into the 80's. I was chicken and only went up to 78F. I think the darker style might be more forgiving of esters generated by a warm...

I wasn't a big beer drinker before starting the hobby, so, now, my consumption has gone up a lot. I also buy more commercial beers now because I like to try out different styles before attempting to brew them myself. I think I need to start giving away more home brew to my friends ;)