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Standard saison. Naturally carbonated and keg conditioned in the basement for 2 months, today was the first day trying it!

Looks refreshing, I love the color and clarity!

Very floral, hardly any bitterness. Online descriptions mention spice/resin but I pretty much get none of that, maybe some faint berries on the finish. I think it's listed as an aroma hop which makes sense. If I brew with it again, I would definitely brew a blonde ale with it as the...

Session maris otter/ahtanum SMaSH - 3.9%

I have been fermenting a simple mead for the past 26 days and I have been taking refractometer readings (with a correction calculator of course) and the fermentation is about 80% done. My tilt isn't in use so I decided to sanitize it and drop it in to get a steady log of SG changes to know when...

Red ale, 5.3%

Thank you all for your help, everything's going great and I don't have anymore questions or concerns!

It's all in my original post, but it is a 2 gallon batch, OG was 1.111. I made a 10.5 oz/1 liter must starter with 5 grams of red star premier blanc and a quarter teaspoon of yeast nutrient from Great Fermentations (I don't actually know what is in it). I'm not too worried honestly, fermentation...

I ended up going this route and staggering my nutrient additions, thank you for the link and the advice. I'm still worried about the yeast struggling though. I'm used to turning an ale around in 5 or 6 days and even though I know mead takes way longer, my batch has gone from an OG of 1.111 to...

Much appreciated! I might go with the red star premier blanc yeast in that case but since I have the means to make a starter, I'll make a 1L 1.100 SG honey starter with some nutrient on a stir plate 24 hours before I pitch into the must. In regards to the black tea, I read that it can add some...

Hi all, I'm attempting a really simple mead since I have the itch to ferment something and all my beer kegs are currently full. I've been homebrewing for 11 years and I've never tried making anything else fermentable other than ales and lagers. For a quick sanity check: I'm planning on a 2...

Yes, this is the 3 gallon. I usually aim for 2.6 - 2.75 gallons into my 3 gallon keg after fermentation and it's nice to find that the pressure keeps the krausen down.

As a side note, I would not recommend immediately pressurizing the fermenter for ales. Doing so is advantageous for a very clean lager-like profile but in ales you typically want some ester production, and pressure fermentation from the get-go can create a bland beer. I've only fermented a lager...

It settled in and worked pretty accurately 24 hours after pitching the yeast. It held 12 psi for ~72 hours and then started losing pressure as fermentation subsided. I double-checked the fermenter and everything was airtight, the issue ended up being the duotight "T" fitting with the pressure...

My first time using this, it works like a charm

Chocolate orange porter 8%. Tincture of dark rum-soaked orange zest and cacao nibs added at packaging.

I like those thoughts, I hadn't considered a porter but with the addition of rye malt I could imagine the resemblance to a nice dark rye bread. Thank you. Edit: google brought me to your post from last year, did you ever brew this?

Hi all, I want to brew a liquid version of some dark German bread à la vollkornbrot or schwarzbrot. I know kvas would probably satisfy this craving, but which beer style would be the closest? I was thinking either dunkles bock or Munich dunkel. Thank you!

It looks like I mis-read the original fermentation schedule, I thought it was 7 weeks in primary and I never went back to double-check. I'll probably just bottle it this weekend and wait a month to open a bottle and see where the carbonation/conditioning is at and add a bit of CBC conditioning...

Just checked SG on my batch (Pious version, day 31 of fermentation) and it is sitting at 1.015 and I plan on letting it sit for 3 more weeks before bottling. Has anyone needed bottling yeast or should the wlp530 still be viable enough to carbonate in the bottle after 7 weeks?