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I would suggest considering a little bit of flavor and aroma hops. Since you're using EKG, maybe stick with noble varieties, try an addition at 20 and one at 5. Also, having that much black patent might give the beer an overly roasty flavor. Like almost-burnt toast. It could be alright tho...

Started another thread cuz the fermentation was funky (read: not something I was used to; different; therefore RDWHAHB). Stopped at 1.014 after 10 days in primary. Racked to secondary, added 1 oz Centennial pellets. Gonna sit for 10 days before I bottle. Tasting decent, can't wait for cold and...

Where at in COLO, COLObrewer?

I look forward to trying 3711 as well, and other saison yeast strains :) Funny, I just filled up my "fermenting tub" with water to keep the temp of my IPA down. Great minds think alike ;) I'll look for a space heater, or maybe just the cord for my electric blanket...

Zombies

Turns out, the place I'm going for my ingredients only carries White Labs. I have gift certificates there and am broke otherwise, or I'd look elsewhere. I think I'm gonna take the plunge and go for 565. I can leave it in primary for up to 5 weeks if need be, I'll have to figure out what I can...

Jamil is the host of Brew Strong. I don't know his credentials, but he definitely knows his sh!t. Between him and the peopleehe has on his show, it's worth respecting his thoughts. I've pitched dry yeast on two of my batches now, and won't do it again. Rehydrating the yeast, at the very...

I'm fairly certain it's a combination of osmotic pressures and cell count requirements that make it so.

Blade Runner

FWIW (AFAIK): Batches under ~1.060: rehydrated dry or straight pitched liquid yeast should be fine. Batches over 1.060: if you don't make a starter, it'll probably get stuck and you'll probably have issues. YMMV. STFU.

Hey Shawn if you're there, will the French Saison yeast produce more esters and phenolic notes if it ferments in the 80s (after 48 hrs of course) or will it just produce more fusel alcohols?

Thanks for the name of that organic site, I'm totally interested in seeing what they have. I've got gift certificates for an HBS that I'm using for this batch so I'm limited to what they have. But if I remember right, they do have 30 varieties of hops.... fingers crossed! Hope your current...

Wow. A whole lot of really helpful info! Thanks Shawn. I'll go with the French Saison. I was actually aiming to pitch at 68ish and let it sit there for a couple days, then let it rise to 80 for the rest. Definitely sounds like a beast. I think I'll be able to skip the spices this time by doing...

After listenimg to the Saison episode of The Jamil Show and doing a little more research, I've decided to completely axe the spices and fruit. I'm just going to brew a straight saison. Carefully picking the yeast and controlling my fermentation temperatures will give me the flavors I'm looking...

Very interesting.... good to know!

I pull mine out just before I'm ready to chill the wort and put them in a colander over the pot and squeeze all of the liquid out with my stir spoon... Considering using my other paint strainer bag for hops, but then I'd feel guilty for buying hop bags. :-/

I add most of my LME at the end of boil. I thought I read somewhere that DME needs to be boiled.... any merit to this claim?

Truth. That's kinda why I didn't actually do anything other than take a picture and try to figure out what was going on. I like the racking onto yeast slurry idea. Of course, the yeast will distribute themselves evenly of their own accord as long as they aren't sprinkled on top...lol. I...

Relax dude. The "damage" they speak of isn't that bad. My ferm temps for my first couple brews were uncontrolled at 72ish ambient, and the yeast didn't ruin the beer. Definitely do something to get your temps under control for your bext batch tho. Try a wet towel around the carboy with a fan...

+1. While I did enjoy other NB brews while I went to college up there, I was never impressed by Fat Tire.