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I bought a counterflow chiller from a friend that quit brewing. I used it for the first time two weeks ago and ended up transferring the wort to fast which resulted in 85* wort much too warm for where I like to pitch. Curious if there is an easy way to test the wort temp flowing into the BK...

yeah it should dry out without the need of sugar additions.

I would start taking a gravity samples every 24 hours for three days to confirm fermentation is complete. It may very well be at terminal gravity and you are seeing a release of co2. I had an RIS do this for a month as well. Fermentation was most likely complete way before I thougt it was. Just...

I poured a glass of last years summer saison which is now about 12 months old and a glass of this years saison which is kegged. Both were mashed at 148-149* for 90 min. Batch #1 allowed the fermentation temps to run wild uncontrolled and I would estimate Batch # 1 fermented at a minimum mid 80's...

First, here is my recipe this has been brewed twice now. The two differences between batches are Batch #2 was bulk aged for 5 months and then kegged. Batch # 1 was botteled and drank as soon as it was carbbed. Recipe: Saison Brewer: Le Freak Asst Brewer: Style: Saison TYPE: All Grain Taste...

Definitely need those extra yeast cells. For a traditional saison I like a well carbonated beer.

I'm going to test with my summer saison mashed at 149* and fermented in the mid to upper 80's. I have obe bottle remaining from last year it's about 12 months old now. I'll drink it tonight and post the results.

I found one bottle of last year saison at about 12 months. I'll drink it this weekend and give you guys a readout.

Me neither. But I suck at tasting notes. My friends like what thy call the citrusy notes with pepperness.

I think you could let it go cool for a day or two then start raising by a couple degrees a day until you hit target temp. Depending on how high you may need to go up to 5 a day. To get to target for a long enough fermentation.

Hmmm. Belgian IPA. That gives me an idea. To the Recipe Formulation Lab!

I really hadn't thougt about mixing this with another strain. I like the idea though. For what it worth this last summer saison fermented all the way to 1.000. I would to try this in a Belgian strong. I've also wondered what it would be like in a ipa.

I have made three saisons with this yeast. The first I brewed in the summer and let the temp run wild. I would say it fermented between 85 and 90 degrees. The black saison I controlled temps at 75 and the second summer saison I controlled at 80. By far the first saison was the best. The funk and...

I have now brewed my third saison with this strain and the second two were from the washed yeast from the first saison last year. The Black Saison turned out great although a little sweet for my taste but still good. I brewed my own summer saison again and again got great results with a FG of...

I once carbed a wee heavy on the lower end of the range and it just didn't taste right to me and it took a really long time to carb up completely. I'll carb this one at 2.3.

Here is a great article to start with: Mrmalty.com Here is the calculator mentioned in the article. I use everytime. Mrmalty.com

Reviving a dead thread here. I have been using Kroger brand lump charcoal now for several months. I have been impressed with the consistency of the lumps and how long the heat lasts. Last night i cooked diced sweet potatoes and T-Bones on the grill and got a very long lasting heat. When I was...

I think your beer will be ok. If target gravity was 1.010 and your hydrometer reading was 1.006 then you could assume fermentation was complete at transfer. Personally I leave all my beers in primary for a minimum of 3 weeks and longer for higher gravity beers.

I brewed my 12-12-12 four weeks ago and after a four week primary I have moved to a glass carboy for a nice long bulk age. I am planning on a 6 month bulk age and then a 6 month bottle age. OG was 1.115 and FG is 1.026 for an approximate 11.6% abv. For what it's worth the hydro sample was...