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Wyeast 3711 French Saison worked awesome for me, got down to a bone-dry 1.000 form 1.048 in 2 weeks at 65 degF.

I hope my 0.6oz. ground won't be to much in my wit, 'cause it smelled like Leinie's Summer Wheat (shudder... Froot Loops) when I dumped into the fermenter...

Every English-style beer I've brewed with Wyeast 1968 London ESB has been awesome. My ESB keg kicked in a week - granted, I had some friends over to help me kick a different keg so I could clear space for a pale ale, but whatever, the ESB was super tasty. The 1968 also works great in a mild...

Just tapped the keg, and I have to say I really enjoy the ambrosia coming out of the tap. I'll reproduce my recipe below: ---------- Exported from Beer Alchemy Recipe: Saison Style: 16C-Belgian And French Ale-Saison Recipe Overview Wort Volume Before Boil: 6.25 US gals Wort...

For mash and boil volumes, I carefully measured out by the quart to 6.5 gallons and notched my spoon with a knife at the relevant volumes. My efficiency has totally stabilized since I can now measure out my strike and sparge water, asa well as the volume collected.

That's realllly high for a fermentation, I did mine at about 70 - ambient for my kitchen - for 2 weeks and it bottomed out at 1.000 FG. I doubt the yeast would survive at 100 degF!

I just kegged a saison I made with Wyeast 3711 - French Saison. I started at 1.054 and ended up at a bone-dry 1.000.

I wasn't sure what conditioning was - looked it up and definitely not an option since I crush at my LHBS. Is the conditioning more to make sure you have enough porosity in your grain bed to help with the lauter? I figure I'll just dump in a pound or two of rice hulls if that's the case.

Right, just not using software. Even medieval brewers had abacuses, amirite?

How'd this turn out? The malt bill I came up with is similar.

oops, I was doing it wrong - 11,303 + my 40 from above = 11,343.

I seem to remember a podcast by Jamil where he says that there are two kinds of brewers: those who love the the process, and those who love end product, i.e. the guy who gets excited about his triple decoction mash and the guy that throws some melanoidin malt in there to achieve a similar, if...

40 Gals so far, 5 each of: -IPA -Mild recipe 1 -Mild recipe 2 -American Pale Ale -ESB -Saison -Wit -Theobroma-ish honey cocoa chile beer

Good to hear, I was a bit worried about this one. With all that different citrus zest, would this still technically be in style for a category 16A Witbier? Not that I care abut style too much, just good to know if it turns out well enough to enter in any contests...

I brewed a witbier this weekend. I was ultimately shooting for a thai-style wit with kaffir lime zest & leaves, ginger, and lemongrass, but the asian market had NONE of the above. They were even out of ginger, dammit. So instead, I made a more traditional wit, but with blood orange, ruby-red...

I live in Boston and regularly order from Austin Homebrew and Northern Brewer (St. Paul is my hometown, gotta support the "local" company!). Both have excellent selection, prices, and service, along with the great 7.99 shipping flat rate. Never had a problem with either.

I've never sanitized my dry hops, and have never had any problems whatsoever. Dump 'em in and sleep easy.

Another option to really control the heat you'll be adding is to soak the chilies in vodka for a few days, then add the vodka at bottling. That way, you can tailor the amount of heat you want. Chilies can vary in heat a LOT from pepper to pepper.

You forgot that you need to be at standard temperature and pressure, so your results are gonna be wayyyy off and scientifically invalid. But srsly, this made me laugh out loud at my desk. People are getting all worked up about double-blind testing throwing 5 oat flakes in a bottle of beer...

Tom Yum Wit this weekend - witbier with lemongrass, kaffir lime zest/leaves, coriander, and maybe chilies later?