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Hey gang. I'm converting a sanke keg into a 10-12 gallon SS fermenter. My welder buddy is installing a 6" deepX 1/4" diameter side-mounted thermal well, in which I plan to screw in my thermometer in order to monitor ferm temps. Was thinking I could test it out by sticking my Thermapen probe...

Wow! Very interesting results. Thank you for your updates, MalFet. You're doing the nerdy work for those of us who can't get the time. I vote for you as rad researcher homebrewer of the year! Rad thread. Rad experiment. Keep up the good work!

I love this forum. HBT rules. Thank you, MalFet, for your experimentation. You're doing a good thing for brewing science. Subscribed! I kinda like how this MuPor MuPar? thing stirred up some dust. We may have contributed or witnessed a turning point and/or failure of home brewing science and...

I have the same trouble with that yeast. EVERYTHING drops right away. Virtually no opaque separation of viable cells and dead trub. I've repitched enough of what id harvested and turned out a pretty good beer, I think. Its a west coast styled red ale with a heavy dose of late addition fruity...

Time an update. My 10 gallon batch half bottled and half kegged turned out fan-fn-tastic. Definately on the top 3 list of best ever brews. Obviously brewing it again soon. Flavor was a lil heavy on the roasty side I thought, but I was alone in that opinion. I've made a mad effort to share this...

+1 Oh Whaaaat?!

I'm experiencing the same thing with my current brew, a WLP029 Kolsch. Definately sulfur stinky while fermenting and just a hint now, and a dry almost wine like character. But it IS warm & flat... Crazy attenuation, too. 1.056-1.005 in a week at 65*F Tastes good but I know it'll get awesome!

Hello all. I brewed a 10 gal batch of a simple Kolsch last Sunday. My first time using 90% Pilsner malt and the WLP029 yeast. This beer's been fermenting at 65*F for the last 6 days. Things are slowing down, so I took a gravity reading, it's at 1.008. My OG was 1.055. It tastes good, but...

Little update on my West Coast Saisons: Well, They are both amazingly delicious and balanced after a lil time in the keezer. The hops in the first one (non-dryhopped) mellowed out and let the yeast come thru. The second, dry-hopped, is beautifully bright in fruity Belma hop flavor with a...

Dude. Thanx a mil, Woodland, for the simple & concise response. I've learned so much from this forum! Thanx for the K.I.S.S. advice, mang.

Hey Woodland, I'm curious if adding a bit of yeast nutrient into my wash water as I boil and sanitize it would effect the health & happiness of my washed & stored yeasts? Any thoughts on this? I haven't really searched this out on the forum too deeply, i know most people just boil water and use...

Thanx buddy! The hops are definately not understated. I could've done without the 20 minute additions, I think, as it's it pretty dang hoppy. The bitterness is a bit strong, hoping it'll mellow out a bit. Leaning toward the Belgian IPA side of the moon. the yeast character is there, spicy &...

KEGGED! Kegged, I say. Stupid spell check.

So, I legged and force carbed this the other day. Pretty young, sure, but hot damn that's good! I decided to dry hop the second 5gals with 2oz Belma pellets for 5-7 days, and I'm sure it'll be damn good. With respect to the thread, 3711 is indeed amazing! 10 Gallon Batch GRAIN bill was 16#...

Dry hopped mine today. Already it's F'n FANTASTIC!

Really good thread, guys! good info! I never thought of pitching into half the wort, then adding the rest @ high krausen! Thanx tre9er! The consensus is definately to use a starter. I've just recently began using starters and I wish I had been the whole last year. Previously, I just pitch...

Thanx for the advice, Matt. I'll let it go another couple weeks. My first attempt with this yeast went for 3 wks, crystal clear and delicious. That batch is conditioning now. The west coast version currently fermenting definately has the Belgian funk. I'm kinda loving it, just never tasted it...

Hey y'all! Just brewed my 2nd Saison with 3711, it is awesome indeed. My brew was a sort of West Coast Saison w a lot of NW hop character. At least that's what I'm hoping for. 10 gal batch split between 2 buckets, fermented at a steady 78*F for 8 days, ramped up to 82*F last few days. Recent...

Copy that, dude. Got both of them too. Great reads! Friends again? Haha.

Mash- beside sidetracking and high jacking your thread, sorry, I've learned an immense amount of information & technique from The Brewing Network podcasts. Available for free on the damned Internet, specifically BrewStrong, Jamil Show/Can You Brew It. Also check out Beersmith from Brad Smith...