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I'm about to brew a Saison this week and I have chosen the White Labs Belgian Saison Yeast Blend (WL568). Does anybody have experience with this yeast? I know some people take fermentation temps up to the mid 80s for saisons...but optimal temp states max 80F. Should I stick to that or ramp it...

2009 NFL Draft. Every year...sometimes tradition is a good thing. :cross:

I am building a 10 gallon rubbermade cooler mash/lauter tun and can't find the 5/8 ss fender washers. I am planning on ordering them through McMaster-Carr and wanted to see if anybody else wants some. $1 Let me know. :mug:

I am curious about this too as I am brewing an Orange Blossom Saison with 2.5# of honey. What about adding some directly to the fermenter?

Would adding some sugar now and pitching more yeast bring the gravity down more?

Thanks for the advice. Assploding is bad...and a funny word. I'll give it a week holding it at about 76F. If it stays stuck at 1.02 I think the champagne yeast is a good idea. Do I need to change the temp for the champagne yeast (if it comes to that)?

Yep it was a full boil...5.5 gallons. Yes you're right, with the temperature correction for 76F the gravity is 1.021. I've heard that you should strive to dry out belgians as much as possible and I was going for a damnation style beer and vinny from russian river says he drys out his belgians...

I brewed a Strong Golden Belgian on the 23rd (so about 2 weeks ago). I forgot to get an OG but it had 9# DME and 1# Belgian Candi Sugar. So maybe 1.07-1.08? Anyway...for the past 3 days the gravity has been at 1.019. I was hoping to dry it out more...should I keep waiting or pitch more yeast...

I am fairly new at this as well...I have about 7 or 8 brews under my belt...but steeping with .5# of carapils can help to add some body to the beer (Also known as maltodextrin I think).

Has anyone had any problems with cracking in the rubbermaid 10g coolers? I've heard of some people having problems with them.

I'm a freak when it comes to cleaning and sanitizing. I think I have a problem...

Thanks for the replies!! I appreciate it. Maybe next time I will utilize the search function... The Nut Brown has been bottled!!!

I am about ready to bottle and I noticed that Star-San is leaving bubbles on the bottles and equipment. What do I need to do? Does it impart flavor or do I not need to worry about it? Thanks

I have a belgian style golden that I need to bottle shortly and I have read that it is necessary to use thick glass bottles with corks. Is this true? It is approx. 9% abv. and I plan on bottle conditioning with another yeast strain. What do I need to do to get this thing in bottles? Thanks!