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Most of the time mine are done very quickly with that strain. Especially open fermenting. I usually still give it a week or so then check gravity. With that one if you are below say 1.008 it's probably done unless you put some heat to it and it will go even dryer. 1.006 or so is my happy...

I've left Saisons in fermenters on the yeast for 6+ weeks with no ill effects. Even longer if I co-pitch Brett. Depending on your strain, you may even drop a few more points.

Last one I did was with Magnum for bittering but I want to try and smooth that out and use all Spalter. I really like that hop. All my favorite hops are the "boring, old" hops that don't get used as much. EKG, Mittelfruh, Spalter, evan Amarillo is becoming a lesser used hop. Really great...

I like this thread. I've been meaning to brew another alt and will probably get on going soon. This is my current recipe. Very simple but that's how I like most of my grists. Weyermann Pilsner - 64% Weyermann Munich II - 33% Weyermann Carafa Speciall II - 3% SRM approx. 13.8 Mash at 151F...

Nailed the numbers right at 1.049 (maybe a hair over) and loving the color. Definitley wanted a more brown color than black and I think this will be just a bit darker after fermentation.

Already hit a snag and only had one lb of Simpson Dark Crystal so I'm subbing in 6oz of DRC to make up for that. Similar in color and it's small enough that I probably won't notice it. Never used DRC and just picked some up for a Barleywine later on. About to be raining here it looks like so...

So I'm brewing this tonight. I planned on last weekend but other things came up. I pieced this together reading Ron Pattinson's blog as well as other various sources. I'll keep the thread updated the best I can with the brew and the results. Feedback always welcomed as well. English/Brown...

Okay now after reading this I'm going to have to pick up some Chevallier. Also got to brew an AK. I love Ron's blog. This thread has been such a great read.

I can see that. Definitely the white pepper part. The stuff i have is for sure citrusy/fruity as well. Haven't gotten cardamom out of it but I'm sure it all differs.

Got my yeast spinning for a British Porter Saturday. Splitting a 10 gallon batch with my buddy.

I crash about 2-3 days after. I don't want to crash it while it's still growing.

You should be fine. Distilled should be free of anything that would infect your batch. I've topped up with non boiled distilled water plenty of times.

I make lager starters at room temperature. Typically I do have the yeast out for a non specific time before I pitch it into the starter. I do usually put the starter in the fridge after a few days to get it crashed so I can decant. I usually overbuild my starters and pull some to store for...

Fresh bag of the worlds finest pale ale malt. Always a good day.

My Burton Ale that's still a little young. Another week and she'll be right. I do love drinking the low carb though. My gas is only on 7 psi as I want to keep it low.

My go to for most beer styles if I don't have the appropriate one is a Willi Becher. Seems to fit most styles and I like it better than most other generic glasses. I use a lot of the British Tulip since I drink a ton of Bitters/Milds from my kegs.

I get more citrus in GoP than I do pepper. But I too was able to get some pretty cheap. I like using it in Saison and in Witbier too. One of my best beers last year was a Belgian Wit with GoP, coriander, and grapefruit peel.

I've wondered this as well with spunding lagers. People will say that the carbonation is smoother (which to me it does perceive that way) but like you said CO2 in solution is CO2 in solution. I primarily spund for ease and because I can. I FEEL like it makes the carbonation smoother but I...

I would like to know this too as my Saison's head retention just gets better and better. Loads of low alpha hops improved the head on my beers greatly as well as carbing them to 3.0+ vol in the bottle. But after a few weeks (carbonation is done in a few days for me) it's fluff city.

nice! Welcome in! The British group definitely needs some work. But I'll be posting more in there soon myself. Mike from Zebulon posts a lot in there as he brews his historical beers.