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I mash at 149 for my Dubbels. I also do a 90 minute mash to ensure full conversion at that low a temp. Let it ferment until it's done. Dont worry about a set schedule for primary/secondary. Also, if in we're you I'd swap out the amber sugar for plain table sugar. It contributes far less than...

Decant and let it warm up to room temp before pitching. That's all she wrote. I've done it that way many times.

I brewed what I thought was going to be a moderately strong saison with 3711 last month and that yeast took it down to less than 1.000! Needless to say that is now one very strong beer (8.5%). I was so impressed with this yeast I decided to wash it and reuse it despite the stress of heat and...

Sorry. Meant to post this in fermentation and yeast...

I brewed what I thought was going to be a moderately strong saison with 3711 last month and that yeast took it down to less than 1.000! Needless to say that is now one very strong beer. I was so impressed with this yeast I decided to wash it and reuse it despite the stress of heat and high abv...

3724 is notoriously slow. I think you'll be able to get your FG but it will take longer than two weeks. I second the 3711 French Saison suggestion. That will drop it to 1.000 in no time. At your OG I wouldn't even worry about a starter. Let the pack swell and pitch it. Well worth the mileage to...

Blowoffs are in no way a bad thing. How big was your starter? Chances are you had a lot of yeast and that combined with a really high wort temp got them active in a hurry. I suppose if you really wanted to prevent them pitch at a much lower temp (low 60's). That should help them to grow at a...

Honey is highly fermentable. I can't imagine it taking much longer than any other fermentation. I did a honey brown that had two pounds of honey and it was done in just under two weeks. Just take gravity readings. They tell all.

Hi all. I kind of pulled this recipe out of my rear but it sounds decent. I was going for a fairly light and crisp body with a moderate malt backbone and a respectable ABV. I put the Carapils in there instead of the traditional flaked wheat for the sake of clarity and the cane sugar to dry it...

I'm about to brew a Saison tomorrow and the recipe calls for one pound of cane sugar. With other batches that have called for cane sugar I've added it later when fermentation seemed to slow a bit so the yeast wouldn't tire themselves out on the simple sugars. I'll be using Wyeast French Saison...

I was hoping to brew a stronger Saison in a few days but my experience is limited with this style. I brewed Northern Brewer's Petite Saison and it was delicious. Now I'm aiming for something with a little more backbone. Here are my thoughts for the grain bill: 8 lbs Belgian Pils 3 lbs Vienna...

Grab a few feet of tubing and feed a bit of it through the bung. Put the other end in a growler with some star san solution. Good to go.

What was the strain?

I found that chilling for one day wasn't quite long enough to get it to flocculate out. I let it sit 2.5 days before decanting and I had a bit more yeast than the day prior. Still not as much as I expected, though. Went I dumped more starter wort on it and threw it back on the plate it went...

Well I have to aerate by shaking it wildly. I'm sure at 1.074 it wasn't enough. For all of my fermentation flaws it has gotten within 4 points of the anticipated FG so hats off to this yeast. I tasted the hydrometer sample and didn't get any buttery/butterscotchy flavors but just to be safe I...

Awesome reminder. Always something I forget about then end up paying for, especially with Heffe and Belgian strains.

So, three weeks ago I brewed up a bock and used WLP German Bock Lager for no other reason than it was calling my name. OG was 1.074 and I made a huge starter, something like five liters (whatever mrmalty said to do). I pitched it at about 58-60 degrees and cooled it to 50-52 degrees where it's...

Any progress on the recipe?

Hi all. I'm looking to brew a Weizenbock recipe in the next couple of weeks and having never brewed one I immediately planned on doing Jamil's recipe from BCS. However, when I looked at it seemed like it would end up too sweet with its reliance on Special B and C-40, cloying sweetness being a...

I get that a lot if I bump the carboy. Looks exactly the same and never ends up infected. I'd bet if you were to move the other carboy a bit the same thing would happen.