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Darn! I'll have to look up that thread! I might just have to rig something up to where I can insert a racking cane or something into the lid of my bucket so I can pick up my beer from the top instead of the spigot.

I've been fermenting in buckets for awhile now and wanted to get some input as to how you guys that ferment in buckets feel about siphoning. The craze nowadays is closed transfers so I've been doing closed loop transfers with light psi, but tbh, I get a whole bunch of trub in my kegs due to the...

Some freshly brewed Saison I made. And at 7.7%abv, I can't have too many!

I honestly kegged this guy super early, 2 1/2 - 3 weeks fermenting, due to the yeast going mad crazy! Aroma: Citrusy for sure. Don't really get a lemony scent - I get grapefruit/orange zest. Slight pepper bite - the same "sting" you'd get smelling freshly ground pepper. Light "alcohol" or...

Yes sorry! Excuse my typo! ahaha

Do you have your grain bill %s by chance? Also, great recipe! I decided to clarify with gelatin just for presentation. Do you have any changes you do to this recipe now that its 2020?

Anyone have a clone for this recipe? All I have found is stupid pound amounts for grain and hops. Everyone knows %s are the only real accurate measurements for recipes. I've fallen in love with Saisons, so help me! According to their own video they use 100% pilsner with 3 different "European...

That's actually a great idea of adding a second hole to be able to put a racking cane in there. What size did you drill the second hole to fit the racking cane? I'm guessing you drilled another hole to fit a #7 stopper with a hote drilled into the stopper to fit the cane?

Hello Y'all! I've heard so much about how putting in hops at your 60-55 min boil doesn't really impart much flavor, but I wanted to hear all your guys' opinions. So, does 60-55min boil hops impart any flavor descriptions as they are described, or are they simply just bettering hops? Bonus...

glad to see someone like you is still using plastic buckets! Ahaha! What’s your way of transferring to keg? And if you use a spigot for closed transfers, how do you deal with trub around the spigot?

How do you usually do your transfers to keg? I usually just attach to my spigot and put light pressure to limit oxygen. My biggest thing is that sometimes trub will cover my spigot causing me to put that into my keg. Any suggestions on this?

I've been fermenting in buckets for awhile now as a necessity as carboys don't really fit that well in my mini fridges that I use to ferment in, but I was looking at switching to a stainless steel brew buckets and wanted to see if any of you guys still ferment in a bucket, and why you haven't...

This topic is quite interesting to me... Do you guys measure your pre-boil volume RIGHT before your boil? And do you guys measure your post-boil volume RIGHT after boil is over, or right before you transfer to fermenter? According to BeerSmith's settings there is a 4% difference between cold...

I suggest using a nice bag/hop bag like wilserbrewer BIAB Bags makes and also using one of the bags as a filter when putting into the fermenter. Also, cold crashing in primary for 48 hours before transferring to keg.

I'd suggest with staying at 5 gallon batches and just making different beers so that you can try different styles to see what you truly love before committing to brewing 10 gallons of one beer, because if you wanted to test a different style with a 10 gallon system you might have trouble with...

What they said ^^^ My $0.02 is that it'll depend on how much initial trub your fermentor is showing before you cold crash, AND if you're racking from the top vs through a spigot at the bottom of the fermentor. Stay with me here.... I ferment in a regular old bucket with a spigot on the bottom...

Fruit sour for sure! Can be a light ABV, or even a high ABV to get that last "hoorah" in before the sleepless nights. Plus it can be appreciated by both beer connoisseurs and BMC drinkers, alike. 1 batch of a blueberry (or other blue fruit) 1 batch of a raspberry (or other pink/red fruit) If...

Honestly, I'm all for doing whatever the f*** you want but, if you use Wheat Malt you'd be going outside of the BJCP Guidelines for the style. Here's what they say a Belgian Wit is made up of: "Characteristic Ingredients: About 50% unmalted wheat and 50% pale barley malt (usually Pils malt)...

Do you by chance have the %s for your grain bill? Trying to dial this guy in even better. Sipping on it as I type. This beer has been always on tap at the house going on a year. PS. Any recommendations of substitutions for Galena? Everyone is out! I was thinking Magnum?

what yeast/yeasts do you usually use for this style and how long does it usually take you? Really going for that parfait. do you co-sour?