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So after my post the other day I raised the temp to 22 degrees C. I figured that since the yeast said it was good to that temp, and it may drop another couple of points I would give it a shot. Sure enough it looks like it dropped another 3 points. I'm down to 1.015 but wouldn't have gotten...

I brewed this recipe and I couldn't quite get the gravity that low. It's about a week and a half old and it's down to 1.018 or so. I'm a little disappointed, but it still tastes good I think. I mashed and fermented exactly like was said in the recipe. Maybe it'll drop another point or two...

I've got 1/2" and it's about 22'-23' with the fittings. I was worried about it being too short, but it works really well. I went ahead and put a a 5500W electric element in the HLT and I can step and heat water pretty fast. I do 10 gallon batches and put my strike water in my MT and my...

AJ, I appreciate the response. I've actually been reading a lot of your posts on a couple of forums about this. All my research is regarding a Saison and a Dubbel that seem a little harsh to me. I'm pretty sure that you have responded to my thread on that. I'm still just trying to...

Everyone talks about how bitterness drops out over time. I most certainly have seen this, or it at least mellows. I don't understand what exactly is happening, is the bitterness actually settling out of solution like yeast or is it chemically mellowing over time. Anyway, to speed up this...

So I've been reading that Noble Hops + Sulphate = Harsh Bitterness. Does anyone have an idea as to how much Suplhate starts to cause this issue?

I didn't mention it, but the fermentation IS 100% complete?

I tasted a Fuller's London Pride clone I just did and it seemed just a little sweet and lacking hop aroma/flavor. It's still a pretty good beer, but wasn't quite what I was expecting. I looked at the recipe and I didn't scale the finishing hops correctly. I forgot to double them with the rest...

You don't have Thursday night tickets do you? I've got 4 tickets to Sat, that I probably can't use. I would love to trade for even 1?

Why would the saison still have that harshness after I crash cooled it then? The beer looks pretty darn brilliant at this point??? Crashing the dubbel right now...

Yep, they are All Grain

I'm probably jumping the gun a little, but I brewed the following... 4 Weeks Ago - Jamil Saison - About 1.065 OG, 1.002 FG - 26 IBU - 8.3% ABV -------------------------------------------------------------------------- Calcium Magnesium Sodium Chloride Sulfate Alkalinity (Ca ppm) (Mg ppm)...

I just thought I would give a quick follow up to my problem mentioned earlier in this thread. I crash cooled the saison with that bitter taste at week 2, and then added gelatin and it's a 100% different beer. It's not totally matured yet, but there is almost no bitterness and absolutely no...

I've been very careful about pitching rates and pitched exactly what Mr Malty's Calculator suggests. With that being said, there is a TON of yeast still in suspension. I'm going to let it set on the cake for another week or so at 72 degrees, and then cold crash it with Gelatin at about 30-32...

I just started a thread, and then saw this one too. I apologize for double posting, but i thought that I would give this thread a try too. I'm a little baffled? I brewed a Saison 2 Sundays ago (12 days ago) with the 3711 French Saison yeast, and forgot Whirl-Floc. Like everyone said, that...

Before I even start, I know that the beer I'm talking about is VERY young. I'm just trying to understand and learn a little. So many times I read on the forums about off flavors and what not, but until you taste them and confirm it's hard to understand. I brewed a Saison 2 Sundays ago (12...

I am just finishing up fermentation of a Belgian Dubbel using Wyeast 3787. What would be a good beer to re-pitch that yeast in? I thought about a Belgian Dark Strong, but it looks like the 540/1762 is the better yeast for that. Any thoughts would be really appreciated?

Due to my busy schedule, I tend to brew during the week when I get off work. I've got a single tier with 2 pumps and am always struggling to have enough time to clean up correctly at the end of a brew day. After hosing everything out to remove all visible grime, is there any harm in letting...

I brewed today and forgot to put kettle fining in. When it's done fermenting I'm going to crash cool it at around 30 degrees. Would it be best to use some gelatin at this point? I know that my beer will be ok in the long run, I just want to know what my options are? Thanks

I ran a test, and on my system I monitor the mash in and mash out temps. Without insulation I couldn't get the out temp to come within about 4 degrees of the in temp. As soon As I insulated the copper fitting on the out side of the mash tun and the mash tun itself I was able to get it to...