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I looked on the Wyeast website and that yeast sounds perfect... I also looked into the traditional bavarian weissbier style and decided to up the wheat to about 60% of the grain bill. Is this gonna be a problem? Should I definitely use some rice hulls now?

I've always used White Labs...is the Wyeast really the only way to go here???:mug:

I live in Escondido...about 10 minutes from Stone. I spend too much time there!! :drunk:

I just had this beer and it is the first hef that I REALLY like. Does anybody have an AG clone recipe of this? If not...I want to make something like it that has that banana flavor! :ban:

I didn't test it...didn't have the tools. :( I will next time though!!

So i just got my city water report (for Escondido)...the pH ranges from 6.9-8.3 but the average is 7.4. Is this too high?

This says it for me. Well done. The only example of a beer that I absolutely can't drink is Tecate. It actually smells like Mexico...

Yep, my LHBS too...just had their Saison last night at Stone...one of my favorites behind Dupont. The Big Eye is good...the Dorado Double is pretty good too. I prefer their Sculpin IPA and the Brother Levonian Saison though (too bad they're not bringing those). Never had the Sour Wench but...

Its a great beer but I feel like foaming out of the bottle is pretty weak. I was a little disappointed...but for some reason knowing that it has happened to other people makes me feel a little better. :p

I just opened a 11.2 oz bottle of a Westmalle Tripel after having it sit upright in my fridge for a few days. Immediately after opening the bottle, it started pouring foam out of the top. After having paid about $5...I'm a little unhappy. Has this ever happened to anybody else? :mad:

So what were your issues that caused your efficiency to suffer? Seems odd to have your efficiency go down when you are gaining experience. Hopefully you can impart some wisdom to an AG newbie so I don't make the same mistakes.

Thanks guys. Those are some good ideas. I think I'll go with the Taylor model with the timer and wort proof it.:rockin:

What do you guys use to monitor the temperature inside a plastic rubbermaid MLT. I would like to remotely check the temp so I don't have to take off the top. Thanks. :mug:

Niiiiice!! :rockin: A fellow San Diegan! Thanks for the insight. For my first AG batch I had 77.7% efficiency. Not bad I think. All I did was dissolve a campden tablet and dilute my starting water (about 9 gallons) with a gallon of distilled. Thanks for the replies...:mug:

Wow!! Thanks for all of the replies. Now I can get back to sleep cuz I've been worrying about this all night...93F and still bubbling away like a champ.

Okay...I've read it in these forums before...be aggressive with a saison. So my saison is rip roaring away in the 90s. I ended up using a Saison/Belgian Ale Blend from White Labs (568). Should I keep it this high or is it too high? Thanks!!! :rockin:

I'm using tap water that can come from several places (Southern CA) so I never really know what I'm getting. I'm brewing a stout so I don't think its that big of an issue. I've read that its more important for hoppy beers. :confused: I'll give the mash a test today and see what the pH is so I...

I don't really have time to do an acid rest but since we're brewing today. (And I don't want to postpone brew day) Is it worth running down to another brewshop and picking up some 5.2 stabilizer or water treatment of some sort?

First AG batch tomorrow and my LHBS didn't have the Five Star 5.2 pH Stabilizer. Is adjusting the pH a very important thing to do or will the beer turn out 'wrong'? I hear the word 'astringent' thrown around quite a bit and thats not a good taste for beer (brewing a stout). :confused:

Thanks for all the help. Nothing at Home Depot or Lowes (Escondido). Maybe I didn't look hard enough...but I just ordered from McMaster Carr yesterday. Best customer service and I'll have extras just in case. Thanks for all the replies.