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Thanks for the responses. So, it sounds like mblanks has no clue what he's talking about . . . Guess it looks good.

That's what she said.

It might be a little too late at this point, but try giving it mouth-to-mouth. Just kidding. By that pick, fermentation def. occurred. You're good.

Looking good?

I plan on waiting another 3 weeks to bottle. I'd say 1.060 down to 1.006 is good.

If the FG looks good. See post above

I believe it was suppose to be like 1.014. Making a Saison with Danstar Belle Saison yeast. Only been in the fermenter for 6 days. Started around 1.060.

Brewed around noon this past Saturday and today I stopped smelling the yeast, so I checked my bucket this morning and saw this:

H

Thanks for all of the replies. I guess since this is my 3rd batch (first 5 gallon batch) that I've homebrewed, I just assumed the airlock should bubble. Looking g forward to this one as the smell is phenomenal.

Thanks. It at least smells good.

Hello all. I need some help. I brewed 5 gallons of a Saison this past Saturday and pitched a packet of Belle Saison Yeast without re-hydrating it. The airlock was not bubing as of today, but there is a thin layer of krausen and it smells of yeast. What's going on with this?

Last night, I brewed up a one gallon batch of NB's Bourbon Barrel Porter. I plan to let it ferment for about 2 weeks and then I will add the oak cubes with bourbon as well as an ounce of whole coffee beans and let them soak in for about a week. Does this sound like a good addition or a recipe...

1st post. So for you one gallon brewers, how many gallons do you usually have fermenting at a time? I'm planning on bumping up from 1 to 2 or 3.