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I typically run my boil kettle (15 gal, 5500w) at 55% with 1.5 gal boil off per hour. I find it amazing that some of you are running at 65+%. If I ran that high it would be an erupting volcano lava show.

I usually drop it 5 degrees and wait 3-4 hours then repeat until it gets to 40.

Yeah, you're right sorry about that.

6006 + 5 gal. American Barleywine 5 gal. Oatmeal Stout 5 gal. English Barleywine 5 gal. Kolsch 5 gal. Celebration Ale-inspired IPA 5 gal. Saison 5 gal. Imperial Rye Stout 5 gal. Standard Cider 5 gal. Cyser = 6051

Along Comes Mary - The Association

I vote for Styrian Wolf! Check out Dupont Dry Hopping Season

You got it!

Nope, not in France

Interesting story! OK - here's another to guess:

Enterprise Alabama Boll Weevil Monument - I know nothing about the story...

There's one by UPE Group on Amazon and eBay for $39.95

Bumped it up to mid-80's a few days ago and it is happily chugging away.

Haven't tried 3726 - thanks for the tip. Got to keep this batch clean for the intended audience over the holidays. I do love JP dregs for my funky stuff - it's a beast and so flavorful!

OK, I'm going to crank it up! The reason I started at that temp was due to another batch that I brewed the same day, which was in the same ferm chamber and I didn't want it to get too hot. That other batch is pretty much done, so I'll move that one out of the ferm chamber and get the Saison...

Looking for advice on a problematic Saison. Brewed it 4 days ago (mashed at 148F) and it had mild activity in the first 2 days, but then slowed to a trickle of activity. OG was 1.056 and pitched 2 packs of WY3724 (3 months old) at 68F. After 2 days of slow activity, I roused it and raised it to...

Bingo! You're up.

Good guess, it is the New England Coast, but not the Cape

Further north :)

Next skyline....

La Quinta?