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I swap the liquid line, but I don't on the faucets. My faucets are stainless and can easily be torn apart to clean really well (and boiled if I'm really worried about it). Basicly anything that isn't metal or glass only gets used with that beer type. That goes for syphons, fermenting buckets...

Could it... yeah it could and it could infect a batch. Would it ruin a batch? Hard to say... depends on temp and how long it takes to clear the keg. To me spending a few bucks on line isn't worth the potential of an infection. Personally, I keep my brett, brett and bacteria, and sacc lines...

PBW followed by a sanitizer would probably be enough, but lines are cheap... why take a chance? I wouldn't if I suspect an unintended infection. x2 on the chlorine (also people who use bleach as their sanitizer can get that sort of flavor)... some yeasts can throw that flavor as well.

How did you pitch the yeast. Did you re-hydrate? 1 pack or 2? I've fermented US05 at 70-73 a few times before and the only time I had a fusel alcohol bite was when I did a 1.063 beer and dumped the yeast in dry (I didn't understand pitching rates back then). While not ideal for an IPA...

I'm in the depends on the style group. I try to quickly rotate through hoppy beers and try to limit their potential oxygen exposure as much as possible. There I typically just primary until fermentation is done plus a couple to few days for some cleanup (depending on OG, yeast, temp, etc it...

I totally agree with this! Once I was able to get 'normal' beers figured out and make consistently good beers in a variety of styles, I was able to start mixing it up. I have a few off the wall recipies that I'm refining... for the most part they are working now because I have a solid base...

I was guilty of that. After my 4th or 5th beer I tried to make something crazy thinking it would work... yeah it sucked. I've done some more 'difficult' beers since then and been very successful, but starting out I was trying to make something grand before I knew what I was really doing.

Depends... I don't use slurry that had headspace for a couple reasons. First, there is a higher chance of contamination, especially if it was washed (not as much alcohol, hops, and higher ph to ward off the baddies). Second, more oxygen is theoretically available which doesn't encourage the...

You should be fine if you make a starter. Personally, I would step it up a time or two before pitching. Depending on the strain, it might be better to just buy new yeast. I'm also in the just harvest the slurry group especially if I'm going to reuse the yeast in a short time frame and I'd never...

I highly recommend them. Their Saison won a gold a few years ago at GABF. I don't know exactly where they distribute, but I've seen them in Colorado, Nebraska, and Arizona. I'm partial to their Tropic King and the various things they do with it (they had a peach whiskey barrel aged one with some...

I'm pretty sure Apex Predator uses 3726. I recall reading that somewhere, and the flavors matchup. I'm also into saisons! Funkwerks in Ft Collins, CO makes some excellent ones (Saison, Tropic King, Aladdin).

I have 5 taps... my usual rotation is: Tap 1: IPA/IIPA Tap 2: Amber/APA/smaller stout (easier drinking tap that lightens and darkens with the seasons) Tap 3: Saison Tap 4: Random Belgian style/hoppy saison Tap 5: Specialty The specialty tap rotates through higher alcohol/aged/seasonal...

3726 is my favorite saison strain, especially if I ramp up the temperature early. I usually pitch at ~70 and ramp up about 4-5 degrees a day for 3-5 days. For smaller beers I start a bit higher and ramp a bit quicker. 1.006 is about where I get it to finish most of the time, but I mash low, add...

I've used better bottles and buckets with spigots for fermentation before and haven't had an issue yet. I'm pretty anal about taking the spigot apart, cleaning everything with a soft brush, soaking it in PBW, and then sanitizing it (I also live in a state with nearly no humidity). I've never had...

Check your LHBS... a couple of the ones around me are much cheaper than buying online and then paying for shipping. One I don't necessarily like going to sells his pin locks for $35 with a new set of o rings. That is way cheaper than I have seen anywhere else, and the rest of the equipment...

What is your water chemistry and what are you adding to it? This and/or acidify your sparge water a bit. For the grain, how much care are you taking to not disturb the grain bed when you are recirculating? Bags can help, but if you are disturbing the grain bed too much, they won't help.

I'm split. My LHBS is rarely open, and doesn't usually have all the stuff I need or they don't turn over their inventory fast enough. So I don't buy much from them and prefer to go online. The next closest place is ~50 miles away. Whenever I am down there I usually buy from them instead, but...

Anytime 3711 has played a role in my saisons, they have always gone down to at least 1.004, but are usually 1.001-3. I usually mash low and have a decent amount of simple sugars as well to go along with fermenting hot.

I really don't like to add much, if anything, for spices in my saisions. I really prefer to make the yeast to the work. Occasionally I'll add a touch of coriander or certain peppercorns, but very small amounts. My go to saison yeast is 3726. It is kind of hard to find since it is a seasonal...