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How long would you go before kegging this saison? Gravity was 1.065 and now its down to 1.005 in 10 days. I'm gonna transfer to a secondary eventually but just curious what people would normally do. This is my first higher gravity beer...the sample taste today was remarkable!!

Must be really good...everyone has it!

Good to know! Gonna brew it soon:)

Anyone ever had it?

Pound of pumpkin in the mash creates a good flavor. Cinnamon nutmeg and cloves:) og was 1 065 and there was a pound of brown sugar in it

In 9 days I went to 1.005 with this yeast!! amazing stuff!

Gotta be more advice out there...

When saving yeast from a previous batch how much will I want to pitch? Like if I collect a cup or two in a mason jar and put it in the fridge will I want to pitch all of it or will that be over pitching ...its tough to know how many billion cells are on must yeast cake if that makes sense..

Some people do 60 MIN, some do 90. I've done 75 in the past with decent results would it hurt to change it up and get creative ...say 90 MIN? 2hr?

Ill look it up, its an award winning wit brewed by jamil

It was like 10.5lbs 1 lb of corn husk. Part of the grains were flaked wheat

Maybe 1-3 degrees tops

Grainbill = ?

Any suggestions at this point. The temp is at 70-72

I roused up the yeast and 2 days later it was still at 1.020

My cooler is awesome, but I feel like the lid could fit tighter, like maybe the fit could be a little more snug on it, I notice steam escapes sometimes through the edges..any suggestions?

Apparently 3711 is amazing!

So for beers between 1.050-1.060 you could just use a quart starter pitch the yeast and within the day or next pitch all of that onto your wort?

What efficiency do you guys get with this? And also I'm terrible with tools and assembling junk like this ...still think its possible?

I really hope so!