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Update : I was finally able to keep it to a healthy 60F (with maybe a few dips below that) and I'm now in position to take out the blowoff and put the airlock. There is a tiny very dark spot in my kitchen that is actually right under the air conditioned. Put a T-shirt on the carboy and let the...

Below 60 (temp sticker doesn't go below) and its "bathing" in a 56 F recipient.

Okay. Certainly above 53. Worst thing that could happen, I guess, is slower start...

Okay... Shortage brought Two problems, I'll keep it short. First, I had to rush prepare yeast hydration. And I rushed it, cause it ended up 45 mins in water, as I couldnt chill as quickly. And it was a bit bloated when I pitched. There were some yeast clumps as well. Second, I compensated a...

Conclusion : Bottled today. 1.001 FG. For 7% ABV. Belle Saison is a beast.

Really... curious about this. Looks like a Dunkel Bock who tried to be a Dubbel and got lost while crossing the Channel, thus ended up being a Mild.

Tks Trox for the suggestion. Actually, my carboy is too short for the thief. I always check out FG prior to bottling and probably wouldn't bottle my saison if its above 1.020.

That's the thing... Is it something that can safely be done without Thief? I mean I guess I could fill the Thief as much as I can, put it in my test tube, then fill the Thief again if there's a need (and transfer to test tube). In that case, is it "safe" to put back the sample in the beer...

I brewed twice with it, and I can say one thing : HOLY ****ING QUICK STARTING. Less than 2 hours in both cases, and, in all likelihood, faster than 1 hour in the first case.

I'll try to keep it simple. I brewed a Saison, exactly 10 days ago. There is still a very small Krausen at the top (by that, I mean on the beer itself, not on the sides of the carboy), but no apparent airlock activity. OG was 1.053, and I worked by Belle Saison. So, I'm at the stage where...

Giraffe : Other than Mild malt, potential grain bill has Victory, Crystal 40 and Chocolate. Subrewing : so... IPA at around 60-65 and Mild in the low70ies, that would make sense ?

So... S-04 at high mash temp would be the way to go ? Or even some steeping ? Projected OG would be in the 1.035 for the Mild. A bit high end, but steeping would be a possibility... I guess.

I am about to successively brew an English IPA and a Mild, and I'm wondering which dry yeast I should use. I'd really prefer using the same yeast for both (being a 1-gallon brewer, its possible to use only one pack, especially with the second being a low-gravity beer), hence the question. From...

It still bubbles 48 jours later.

I'll keep it short : Bubbles started to appear in my sanitized water pot (connected to fermenter with tubing) 1 hour after I was done chilling out my wort. And maybe ever before that as I wasnt watching before 1 hour. Could this possibly be bad ? Oh, it was with Belle Saison. Rehydrated...

Thanks Wolf. I wonder if my improvised mashout did the job as far as getting a little more body is concerned.

Hi! First post here! A little background : the batch I brewed today was my 2nd, but actually the first non-kit (the kit one was the Canadian Red Ale from BBS -- it's currently in the bottling phase, and I guess it went great with the exception of the ****LOAD of trub/grain/yeast/things you...