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I am trying to build a Belgian session , or single, ale. I was thinking of the following::: Brew house efficiency-68% 7# Belgian Pale Malt 8oz Special-B 4oz CaraVienne 1# clear candy sugar or syrup Mash@155 .75oz Saaz @60 1.0oz Saaz @15 0.25oz Saaz @5 Wyeast Belgian Abbey-II Any thoughts...

What about CO2 lines for kegs?? Do I need a separate CO2 setup??

I keep all my gear clean and sanitized,, but wanted to know if I should have separate brew gear for this yeast?? If I read everything correctly it looks like there is no bacteria funk in this mix but rather only yeasty (which should be able to be okay with good sanitation).. Am I missing...

Does anyone know what the potential gravity is for weyermann Abbey malt? I am trying to calculate my of og when using this malt in my grist. Any feedback would be appreciated.

I just got the 10.6cf freezer from home depot delivered and it certainly will easily hold 7 corny kegs, but it does need a small collar to allow the lid to close with the gas and liquid connections attached. This is disappointing, as I did not want to mess with a collar on this. A simple 2x4...

Has anyone tried a wheat yeast with this?

This is exactly how I look at the world as well.

Glad to hear you can still run with the pack, but I will stay on the porch with my lower ABV beers.. To each their own, and this is why we get to enjoy this pastime.. Brew it, drink it, make more..:-)

Problem is that I really don't know or have seen any session craft beer selling in my neck of the woods (Cincinnati Ohio)

I used to be of the same mindset, bur for me at this point drinking 3 lower ABVs as opposed to 3* 8% IPAs is more in line with what works for me. Now just to be clear I do still make kicka$$ IPA and Belgian golden strong that everyone loves, but few have mastered drinking..��

I have a breakfast stout that is on tap starting in late September thru April. I is big in flavor yet small in ABV..

The best part of"going small" is that it also has improved my skills with brewing

What is your gauge for "session"

I typically have on tap an ESB, a pale ale, a "session" IPA, a Saison, a belgian, and a couple others. at least 75% of what I have is in the 3-5% range and is certainly full of flavor and not thin or watery.

I have 5+yrs on you BigJack, and like you my age and kids have caught up with me as well..

I want to state very clearly that I LOVE beer.. :} I like to have a couple/few beers a day if I can, but I have actually gotten "old" enough that it is hard to enjoy this with the 6-9% bombs that are out there.. I love IPAs and Belgian beers, which are all in a race for bigger is better...

1 at 60 min, 1 when I begin to chill the wort, and 1 when i get carboy into fermentation chamber.

32,261 + 20 (5.Saison, 5.ESB, 5.AmberAle, 5.BelgianPale) = 32,281 Hoping to add another 20 before midnight 12/31

I would like the 20% rye, but I need to have the full 5gal as the keg(s) won't let me brew anything less.. LOL

For my hops I use a pain strainer in the kettle for the hops, and another one in the funnel when transferring into the PET carboy(s). It does not catch everything, but does get enough to make me "feel" better.