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I've got a 3 tap that I need to finish. Hopefully I'll brew more things that would do better in a keg than bottle then. I just don't like kegging my saison or brett beers. And I always bottle my sours. I need to get some hoppy beers going.

I'm hoping to get an experimental saison bottled this weekend and work some more on my system. The St. Paddy's day parade will cut into some time but I have a lot lined up to do!

What's everyone got going? I'm in the middle of building my 10 gallon single tear electric system. I've got a saison to bottle and looking to do a lot more stuff this year. Last year I only got to brew about 6 times. Most of those being sours so they will still be taking a while.

Thanks for sharing! Looks great!

Perfect! That's the exact table I got! I did get the casters too so it will be a little higher.

I primarily use 3724 or WL565. 3711 is a workhorse for me too. If I could keep 3726 it may move up but for now it's 3724. I just don't have the problems others do out of it.

Ha ha that is crazy about the cocaine. I'm no expert on the powder but I definitely wouldn't describe Fantomê as cocainy ha ha. It can be weird for sure!

Haha yeah they do!

Mostly the fact that they rule out that it can be funky, tart or anything like that. When I listened they basically wanted a Saison to only have yeast spice with maybe a little citrus and nothing else in it. No hop bitterness, fruitiness or anything like that. They also claimed one of the...

Oh man I re-listened to that podcast not long ago. They were so out there on their idea of a Saison to me. It's like they didn't want a Saison to be a Saison at all. But there is good info hidden in there.

I'll throw out my favorites. All Saison and Belgian pretty much but that's what I brew. 1. Wyeasts 3724 - Nothing makes a good clean traditional Saison better IMO. I almost always ramp my temps so I've never had any stuck fermentations. The results are fantastic with that little hint of...

With this I could pitch a strain of lacto and let it sour for a couple days in the garage sealed. Then boil add whatever hops and then continue as normal I would assume.

I guess I really need to try some sour mashing. I've always been weary of it. I now have an extra 10 gallon kettles I could use for it. Do you have to maintain the temp for the 24 hours or do you just let it set and naturally cool? Also, how much grain do you pitch in raw in the beginning...

Personally I wouldn't pitch any wine yeast in my beer, especially a Saison, to finish it. I'm not very familiar with that process. I'm sure some folks do it. But, at 85F you could see it take a while to finish out with 3724. I have never run into the stall problems people have with that...

Kettles came in. Next is to get the panel. Ryan at ebrewsupply.com has been amazingly helpful with answering questions that I have. Going to get set up on their PID controller and then use the thermowell probes that came with the kettles from Bru Gear. Should be a great set up. Thanks again...

Wow! Fantastic! Thanks for sharing! I am needing to put 3 kettles for a single tier HERMS system. I'm just going to have to research the weight capabilities of the tables. Edit: After reading this is the perfect thing. Total weight capabilities is 700-800 lbs for the 24x60" table. This...

Somewhere around there. But then you have to factor in the sparge water, the kettles and the grains....... so it starts to add up.

I'll definitely look for that. I was thinking some kind of silicon or cork mat. It says max weight is 330 lbs. I wonder if that is pushing it with 3 15 gallon kettles and pumps and all..... hmmm You sir are light years beyond the times!

double post

I'll be electric yes. That's why I'm thinking the table may be perfect. I can mount my pumps on the lower level and be able to keep all kinds of things down there as well. I feel like the weight wouldn't be an issue for a stainless table. I'll definitely check at Home Depot. Thanks!