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FWIW the Wyeast French Saison yeast tends to do better with lower temps. Mine has rocked at 64-70 degrees. The Belgian Saison stumbles unless it is way hot (and even then sometimes).

I'm doing a 5 gallon batch. I am surprised that you think that is over pitching. I under pitched when starting the Maibock with only one pack (added a second on day 3)but was finding that most people either pitch two or three smack packs or a giant starter for lagers. Are Cali Commons...

I am finishing up a Maibock of which I used 2 packs of Wyeast 2206 Bavarian Lager. I have been using ambient temperatures in my garage to do the Maibock. Over the last week, it has gotten progressively warmer but other than a day at 64 degrees the beer fermented at the low end of lager range, so...

I will definitely do it again.I tried it again today with a little carbonation and it is getting better.I think you are right about time...The fennel is not really all too licorice like. In both beers it's flavor really changed. I cook with fennel often making biscuits and gravy and red sauces...

I tasted again last night. It' s not carbed yet but, I think the fennel ruined it. It was great before that addition. I think it is the fennel because I made a second fennel beer at the same time (brew club is having an Iron Brewer competition, I drew fennel) and they both have that same rotten...

I tasted mine yesterday after 6 days in secondary. As predicted, the Citra was up front and the Cukes were a bit in the background. Fabulous mix though. I decided to leave it for one more week to see if it would make a difference in getting more Cukes in the nose. Kinda doubting it with the...

I tasted mine yesterday after 6 days in secondary. As predicted, the Citra was up front and the Cukes were a bit in the background. Fabulous mix though. I decided to leave it for one more week to see if it would make a difference in getting more Cukes in the nose. Kinda doubting it with the...

Thanks for the advice! I hope it keeps riding through. The temps here in Montana really vary this time of year. Fermenting in an uninsulated garage is a little tricky. I wanted to try it now while it still chilly during the day but isn't dropping below freezing at night (usually, night before...

Hallelujah!!!

Hahhahaha, frickin hilarious!! I am so stealing that for future use

After obsessing all day over it, I came home shook the the Hell out of it and pitched another pack of 2206. I tossed the Cali Common back in the fridge for a future brew day and poured a big pint of my cherry vanilla porter. RDWHAHB! Maybe she'll crank up tonight!

Apart from the issues I am having with lager yeast described in this thread I have never had any issues whatsoever just pitching one Wyeast pack. Generally, if it is not super fresh or if it's a bigger beer, I might smack it the day before but that is all that I do differently. I let big beers...

And then to make matters worse.....I found one pack of 2206 and grabbed a pack of California Common, the only other lager yeast in the house. Then I find out California common ferments at 58-68 degrees instead of 2206 at 48-58....I don't know if I should use it or not.

My LHBS often will only carry one pack at a time of lesser selling yeasts. I bought the last pack of 2206 on Saturday, don't know if they restocked and even if they did they probably only have one pack. How will it affect flavor if I grab a Munich or Bohemian or both to add to it? Can I just...

Alright, I just brewed my first Lager. I am trying to pull off a Mai Bock/Helles Bock style. I guess after looking back over many resources, I have broken a lot of rules of lagers. I made no starter. I pitched only one pack of Wyeast 2206 Bavarian Lager. I pitched somewhat cold (54 degrees) and...

Went to keg today. I must say, this is a really interesting beer. It is a beautiful dark amber color but wonderfully clear. The flavors are complex, so far maybe a little too complex. I hope after a little aging they will meld. It's very good, just a little disjointed.

I cannot even begin to describe how good this smelled. The Saison that I am racking over the Cukes is fantastic on it's own. I expect this beer will be PHENOMENAL!! :ban:

I cannot even begin to describe how good this smelled. The Saison that I am racking over the Cukes is fantastic on it's own. I expect this beer will be PHENOMENAL!! :ban:

After reading the entire thread, I decided on 3 lbs of Cukes. I am racking onto them today or tomorrow.

I brewed my cucumber Saison this week. The wort sure tasted great! I will prolly give this 10 days or so in primary due to a slow start and an addition of candy sugar at high krausen. I cooled down to 60 or 65 before pitching which could have been the cause of the slow start. I took the advice...