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I constantly have efficiency issues due to the shape of my mash tun. I use a rectangular unit, that I have fine tuned to 68-71% efficiency. However, I also BIAB and I regularly hit 82-84%. I either purchase less grain and obtain the same OG or the same grain and significantly boost my alcohol...

Just to wrap this thread up, the beer turned out awesome. I had it in the primary for almost 3 weeks. The last 5 days, I ramped up the temps from 74 degrees F up to 80. It was like magic happened. The airlock began churning, once more. My gravity dropped from 1.022 at day 15, down to 1.014...

I've never pinched pennies when brewing beer. I don't do it to save money...and I think that's a realization that most of us have somewhere after buying our second brew kettle or a kegging setup. I love the beer I make and I enjoy sharing it. I could spend this money on BMC or microbrews and...

3724.

I don't know if this is typical with saisons (this is the first time I brewed one) but the beer is more noticeably tart after being in the keg for over a month. I'm actually surprised that I haven't drank all of it, by now, but I've been busy with small projects and moving to a larger house 10...

It dawned on me that I never posted a picture of the beer. Here it is.

Still looks like it's thriving. They're hearty little things. As long as your rhizomes aren't damaged, I think it will keep doing what it does.

Filling bottles from my keg...without a growler filler. Don't do that.

These are all first years. Took them from rhizomes into what they became. I noticed a difference in behavior by the hop type vs any other variable. 2-4 lines per line is fine. It won't hurt the plant.

I submerged the blocks in star san for 48 hours. I didn't even think about either boiling them or steaming them. I thought that the star san would work. If/when I do this again, I will steam them. Easy enough of a process. Thanks.

I tossed the cubes. There was some sort of pellicle forming on top of the beer. Pretty clear where it had come from. It wasn't anything major, but I got to it soon enough where it wasn't a problem. I racked from underneath it. I wish I had taken a picture but my son was playing with my...

I transferred to my keg, last night. Here's a pic of the residual "stuff" in the bottom of the secondary fermentor. I used 8 oz of the oak blocks. The blocks in this picture were the blocks that sunk to the bottom after 3 days. I fished the other blocks out on day 3, using a slotted spoon...

I don't think so. I wish I had taken a picture of the maggots. They looked almost identical to house fly maggots. Very small, thin and smooth. Either way, I need to treat for these pesky little bugs.

After my Chinooks failed to produce shoots this year, I investigated (I dug them up) only to find my crowns infested with maggot looking vermin. So sad. I was really looking forward to some hearty plants this year. So I invested in 2 magnum rhizomes and 2 cascade rhizomes. It helps take the...

I know I'm beating my own drum, with all of my solo posts, but patience is proving to be a great asset for this yeast and beer combo. I did a taste test 24 hours after I first place the oak cubes in secondary, and I am pretty happy. Definitely not as tart as before with minor, if any...

What would have infected it? It sounds like your techniques were fine...as long as the vessel was clean/sterile before you used it and your water/wort boiled, I don't see what the problem is. There are not any issues that would arise by using bavarian wheat DME. Looks fine to me.

Took a hydro sample today and it hit 1.009. I decided that this is low enough for me. Definitely not a sweet now as it was a few days ago but I'm very happy with it. I soaked some oak cubes in star san for 24 hours prior to throwing them into the beer. A couple cubes bobbed a bit but all the...

7 more days have passed. I checked the gravity. 1.017. I wasn't convinced it was done so I warmed up the bucket to 90 degrees F. About 20 minutes later, I had airlock activity. I popped the top on the bucket and saw the yeast churning around the beer. I think that fermenting it at 74...

I like this. Keep it simple. I recently brewed a saison that was 96% Pilsner and 4% C60. So far, it's incredibly flavorful and tart. I think, with saison yeast, you/we should let the yeast shine through. By over-doing the malt profile, you might lose the character you get from the yeast.

I just pulled at hydro sample 6 days in. It's gone from 1.053 down to 1.019 in 6 days. Still maintaining 74-76 degrees F. I was incredibly surprised at how tart the yeast makes the beer taste. I've brewed quite a few different beers but this one is the most interesting so far. I've never...