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I'm brewing it the last week of December. I have friends asking when I will brew again. So tasty.

Jinx! Guess we were typing the same thing.

70 is probably ok but remember if you are using the temp strip on the outside of the bucket you need to add a few to know what the internal temp. When it starts to get really warm you may want to use a swamp cooler to keep the beer at a constant cooler temp. You could also build a ferm chamber .

Second Kaz on fermentation temps. Fermenting too warm can cause some of these fruity flavors you are experiencing. Edit: Also, you mention your IPA's are off. Beers with a malt backbone tend to be able to hide off flavors easier than less malty beers such as IPA's.

Update: I brewed this beer yesterday and everything went exceptional. I decided to use the washed 3711. I made a 1/2 liter starter and then 24 hours later stepped it up by 1 liter. I pitched last night around 75*. I am using a ranco digital controller, themowell and thermwrap to keep the temp...

That was too close

I wouldn't think lack of aeration would cause a stuck fermentation on a lower gravity beer.

I would say your beer is probably ok and I wouldn't touch it for 3 to 4 weeks after you racked it to primary. If your really worried, give the fermenter a little swirl move the beer to a warm spot and check it in three days.

bad

Yes, a champagne yeast would work great as well.

Funny, I was thinking I typed the rest of the story.... It turned out great. One of the best beers I have made to date. Perfect amount head and good retention. One of the problems you can run into on high gravity beers is the yeast can sometimes go into a state of shock and cause the beer to...

Similar situation for me earlier this year. I opted to re-pitch with a 5 oz packet of US-05 4 days before bottling. Yes, I added my priming sugar to the bottling bucket and then racked the beer on top.

That's what I was thinking 75 degrees sounds about right. Plus I can use my new fermwrap and temp controller!

I am thinking about brewing a black saison this Friday to be ready for consumption in February. I haven't used this yeast before. Here is the recipe I found in : "A Saision for Every Season" - Drew Beechum Ingredients for 5.5 U.S. gallons (20.8 L) 11.5 lb (5.21 kg) Belgian Pilsner Malt...

Welcome from Central Virginia

For me, I like keeping those things seperate. I bought 5 gal pail from home depot for I think $5 to do all my brining in.

You can do a couple of things. 1. use hop bags the kind youwould use for the boil. Sanitize a hop bag and a rubber band and attach to the auto-siphon. Pull it up tight and then start siphioning. 2. If you have no hop bags you can use cheese cloth and attach in the same way. Again make...

Double reported.

You could do a hefe. One week to ten days of fermentation, bottle and condition for one to two weeks and it will be ready.