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Hey @Miraculix , do you still like this M42 strain? I'm considering it for a stout I'm brewing tomorrow. I'd prefer 74-76% attenuation, and I'm wondering if M42 can be coaxed to ferment below 80%. I'm planning for higher mash temp and pH (around 154F and 5.5).

Kegging today. I thought it was 2 weeks since brewday, but apparently I lost track of time and it's almost 3 weeks. I left it on my cool basement floor while it was actively fermenting, and it never got above 64F. That was for maybe 4 days. When it slowed down I warmed it up to 72F for another 4...

Damn. Now I have to do this.

HB blackcurrant saison. Only the finest berries were used in the crafting of this beer. Also, ignore the cat. I don't know what he's sniffing at.

I think my kefir bread starter experiment is a fail. 72 hours in my mixture is only just starting to show activity. A few bubbles and nothing else...

HB Belgian saison. I need to upgrade my beer lines. This was low pressure and still all foam...

I used comet in a couple saisons this year and really liked it. I purchased online from a grower in my region. The grapefruit comes through, but it's not over the top. I can't speak to the "wild American" traits everyone talks about, but it has a character that I really like. Both times I used...

Has anyone used kefir in place of yeast or a sourdough starter? Online sources suggest 1 cup each flour and kefir, fermented for three days prior to baking.

As you can see, I have everything under control with precision temperature modulation.

Thanks for the responses @Miraculix @micraftbeer Right now it's chugging along at 63F/17C. I think I'll watch for it slowing down, and then warm it up to ambient. If it gives me any trouble, I'm hitting it with some BE-134 slurry and it turns into a California saison.

How long are we talking for M54 fermentation? Two weeks, give or take, or is it getting into 3724 territory? I just used it for the first time yesterday. I have it in a cool part of the basement at 66F/19C, and it just started popping at the 24 hour mark. I was surprised, as I had read that it...

Super Kev...

The coriander wheat saison turned out well. Probably used 2/3 ounce of coriander, and the beer has a pleasant aroma without being overpowering. For reference, I used super fresh homegrown coriander seed that I had toasted in a skillet prior to crushing and then adding to the boil @ 5 minutes...

I'll have some updated observations to share soon regarding the DIY invert sugar preparation I documented in previous posts. I ended up using a half pound of my #1(ish) invert in a wheat saison, of all things. It turned out to be a really good beer, but in a brew like this there's nowhere for...

I keg these days, but when I overshoot my on volume, I'll bottle up the excess in one or two 1L swing tops. I just tip 6g of table sugar into each and it works really well. They carbonate beautifully and I've never had a gusher. Except that one time I had some persistent saison yeast munching...

For all normal applications beet and cane perform the same. All I can say is that beet and cane sugar perform differently in candy making. The beet crystallizes very easily, whereas cane does not. I struggled with this until I tried sugar sourced from cane (by chance). This led to questions that...

I bought some lightly peated malt when I first started brewing, intending to use it in a porter. I've been too scared to use it because of all the horror stories. I should probably compost it at this point.

I use table sugar in many of my brews at about 10-15% of fermentables when i want to either boost alcohol without increasing body, or when i want crispness and light flavor in lower abv brews. I have never bothered with dextrose. Keep in mind that table sugar can be cane or beet, depending on...

Nice catch! I was 30 seconds away from adding the 3/4oz. I held some back. Thanks!

I'm brewing a wheat saison with some homegrown coriander at 5 minutes. After I toasted and crushed them, they seemed pretty pungent, so I think I'm using 3/4oz instead of the full ounce. Fingers crossed this works out.