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I'll only add that it can be handy to have ice and hot water ready just in case you are too hot or too low on your mash temp. Once you get used to your system you may not need to do this. When I first started AG a lot times I was off a little bit on the mash temp. Once I started using a brewing...

Just helps dissolve remaning sugars.

Brewsmith calculates the temp for me. I have also done two batch sparges at around 168*-170*

I should add one more thing. With my friends hops I brewed a single hop Columbus IPA with a grain bill based on SN's Torpedo. I bottled this last night and it tastes pretty darn good going into the bottles.

As someone metnioned before I would let it sit one more week in primary then transfer to secondary. Let sit another week while dry hopping (assuming there are some dry hops?). Then yes, you'll want prime the beer with sugar when you transfer to your bottling bucket. Your bottling bucket may...

A freind of mine grew Columbus this year. Planted the 3 rhizomes in the spring and got 5 pounds of hops. I'm not sure if the weigth was measured wet or dry.

One more thought. Inside of this link are a bunch of good articals one happens to be Titled: "A Saison for Every Season". It's a very good read. http://www.homebrewersassociation.org/pages/zymurgy/free-downloads

I'm not really sure. I think mine was finished fermenting in a week or less. I let it sit in primary for a full week and then dry hopped for one week. Bottled and let condition for two weeks and it was ready. I have been reading about sasions and long age periods. So my next two will be aged for...

Yooper brings up a great point about measring your wort pre boil. You'll want to get a hydro sample and cool it way down and take a reading. Here is a calculator to help calculate pre boil gravity: http://www.brewersfriend.com/brewhouse-efficiency/ If you don't already have brewing...

I take total grain bill * 1.25 quarts then divide by 4 to get gallons. 3.2 gallons for the mash. You can easily do two batch sparges at 3 gallons each.

It will be good.

Welcome from Powhatan, VA.

My set up was out of necesity and I haven't revisted a better design yet. I might have to check that out.

I always go with a blow tube. I use the air lock, take the cap off, slide some 3/8th tubing over the stem inside the airlock and the other end goes into a bucket of sanitizer.

I mashed at 149 as well.

One other thought. The 3711 yeast is a beast. My OG was close to 1.070 and took my FG all the way down to 1.001 I also fermented hot 75*+.

I like the simple recipe and would also use Pilsner and not pale malt. As an example here is my recipe: Amt Name Type # %/IBU 9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1...

This link worked and major thanks. Lot's of good articals to read through. I have already read through: "A Saison for Every Season" and picked out my next recipe. I'm going to go with the Saison d'Hiver, I just need to pick out a yeast. I'm leaning toward 3711 again becuase I know it will...

For some reason I am having trouble getting these files to open. The concept has peaked my interest on doing a dark saison for late winter early spring. I will be brewing my summer saison in January to be ready for June.

Bake