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I just finished cold crashing a pale ale for about 3-weeks. I just didn't have time to get to it. It turned out great. One of the guys in my home brew club is a professional brewer and told me that most of the beers at his previous brewery would lager/cold condition for 18-days. The only...

As I previously stated, I have a good electric brewing set-up for less than $100. It boils quickly and holds mash temps well.

I built an electric BIAB set-up to brew in my basement in the winter. I use a Bayou Classic 15.5 gallon with and induction burner and an element. You can get the burner for less than $60 if you find it on sale. The nice part is you don't need a 240V circuit if you just run these on different...

I have a false bottom for BIAB setup. It is only because it is also my three tier mashtun. It works really well. I use an induction burner and http://www.homebrewstuff.com/2000-w-ss-heat-stick-w-weldless-gasket-kit.html. I recirculate with a pump (I installed a ball valve in the lid of my...

I use the spigot, but I prop up the back of the fermenter so it is leaning towards the spigot. I find that I don't leave much behind. It is important to prop it up and then let it settle for about ten minutes before bottling or kegging.

I regularly brew 5-gallon batches in my 16-gallon Spiedel fermenter. I have not noticed a difference vs. carboys. I pretty sure that the CO2 from fermentation quickly pushes the residual air out. I think you are safe.

I do BIAB on an electric system in my basement because setting up the equipment outside was taking too much time. I do a few things to cut down on the sediment. First, I don't double crush. I recirculate my mash to increase my efficiency and to do step mashing, but you could just add more...

No one replied, but I decided to update the thread in case anyone else runs into this issue. I re-brewed a beer with the Belle Saison with exactly the same results. This time I decided to carbonate it. After a two weeks of conditioning/carbonating in the keg the flavor changed significantly...

I have been using maple syrup in many different beers for a long time. Since the stuff costs more than gold, I collect what is left each week after pancakes. When I fill my collector, I add it to my next brew. It is grade A and the result appears to be no different than regular sucrose. I...

That recipe looks good to me. I have been adding citra at flameout to my Saison batches lately with good results. It is worth a try.

Are you primarily using Pilsner malt? The mash temp is about right. To give it better clarity, cold crash it and add gelatin. It will be sparklingly clear.

I made a pretty standard Saison with mostly Pilsner and rye malt with the Belle Saison yeast. It was in the fermenter for 1 month and finished at 1.001. It clearly has a massive amount of acetaldehyde. I am trying to figure out the cause. I have read that acetaldehyde can be bacterial...

The article makes it pretty clear that DuClaw enforced their trademark after Lefthand entered the Maryland market. I am not sure that DuClaw distributes outside of the state. That is the reason for the delay.

DuClaw is a great brewery that makes great beers. They has been around for awhile (since 1996) and as the market become saturated with new breweries they are going to sue each other over rights to names. The similar names in your post are meaningless. You are assuming that those breweries...

I would assume that would be more efficient.

You could do a Saison. I use Citra in my saison and I am happy with the results. Here is the recipe. Just sub the one of the hops you have for Northern Brewer. The yeast is wrong on the recipe, I use the Saison III.

I don't actually own that thermometer. I have one similar that I used when I first started doing all grain. I do own the heat stick and use it when I do 5-gallon batches on my induction burner in my basement. There is a section in Gordon Strong's book Brewing Better Beer about mashing in...

Consider buying a heat stick like this. I was able to buy one on sale for about $35. It will help bring things to a boil much more quickly. You might also consider mashing in your oven if your kettle will fit. If you have a BBQ thermometer, just set your mash temp and turn on your oven...

I think the recipe looks good. The only advice I would give would be to tightly control your fermentation temps. I would start it around 65 F for the first few days and let it ramp up from there. My first IIPA fermented way too hot and end up tasting like rubbing alcohol. You might also...

I say just let it ferment out. I find that once you are ready to pitch it is best to go with what you have. I would start the ferment low for the first few days. Try to avoid fusel alcohols and too many esters. After that I would ramp it a degree a day, if you have good temp control. I...