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Ah crud, you're absolutely right. Another reason not to use tsp/tbsp and stick to grams/ounces when measuring. Old habits die hard. Thanks for pointing that out.

If you're interested, some Amarillo hops at whirlpool or dry hop will add some orange bouquet you might like. What format is the coriander in when you add it? 1oz of whole/roughly crushed coriander is less coriander than 1oz of powdered coriander. You're looking at 1.009 FG if all your sugars...

Personally, Howe Sound's Pumpkin Eater Imperial Pumpkin Ale is my favorite. http://www.ratebeer.com/beer/howe-sound-pumpkineater-imperial-pumpkin-ale/120798/

It does work, the hopper isn't very big if I recall correctly. A friend of mine sold his and upgraded, word of caution, you may end up doing the same.

To those interested, there is a Homebrew club in London. http://www.londonbrewers.ca We meet every month at the Forked River Brewing Co brewery in the East end of London. The group is packed full of amazingly talented homebrewers.

In South Western Ontario, London to be exact. Proud member of the London Homebrewers Guild (http://www.londonbrewers.ca). Recently brewed a French Saison for my wife.

Ambleside, Thanks for asking this question. I just put my first 3711 saison to ferment on the 13th and I've been using HBT as a wealth of information to answer my questions, your thread was very useful in defining my target ferm temps. I also live in Ontario (in London actually) and the recent...

We fermented ours at 8C and had no problem with the FG. We finished at 1.012 with a single pack. I state that to let you know it's possible. Can you give us more information about the fermentation? Is the temp steady, or does it fluctuate? What was your OG? What was your grain bill? What...

Thanks! I managed to snag one, and get special shipping to canada! All for $88. Cheers

Puddlethumper, Thank you very much for the constructive feedback. After reading through all 41 pages of this thread I came to the realization that my process was far from perfect. I've definitely learned a ton, and it will be a small miracle if there are no off flavors from stressing the...

Since this thread gave me the strength to stick it out in the yeast's adaptation phase, I think it would be beneficial for me to tell my experience with the yeast. I rehydrated the yeast early, it was rehydrated in 100F water about 4 hours prior to pitching. It was rehydrated in a sterile jar...