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I just started cold crash on a batch that took 3 weeks to go from 1050 to 1003. That's 93.7% attenuation. Just how a saison should be. Will bottle with 3.75 oz corn sugar and 4 oz of yeast this weekend. YMMV! Then condition for 3 weeks at 75. By the way, I fermented @ 85 degrees.

I'd like the triple. PM follows.

You should consider bottle conditioning some with priming sugar and some yeast. In two months the bottled brew will be amazing!!!!!!!

I'm in!

Check this out. http://homedistiller.org/forum/viewtopic.php?f=36&t=6366

Fired up the keg yesterday. This is an amazing recipe! Creamy feel on the tongue, bananas and vanilla in the nose and a very slight hop bitterness at the finish. 8.3% ABV

My own recipe, Peakers Chocolate Port Stout. 10% ABV.

No replies overnight so it's bone. Tastes great as it is. I bottled half and legged half. We'll see if they come out the same since I filled the keg from the bottling bucket already primed.

I racked this to terciery today and checked FG again, 1.010 again. So I guess it's still 8.3 ABV. Tastes great! Very smooth, banana flavor is obvious but not harsh. I can't wait to taste it carbed. I think, based on the current taste, I will skip the week in terciery and bottle tomorrow...

2000 rds of ammo!!!! Big shooting event coming up...

You've got a point. Also, the bananas added fermentable sugar. Fermentation restarted within 2 hours. Not as good as primary but a lot more than was going on when I racked it to secondary. So I guess I'll just have to check it again in two weeks. I'll post up when I check.

Thanks for the reply. I suspect I will end up with 4 1/2 gal to bottle. It is exactly 5 gal now but I know I will loose some when I pull it off the bananas. I had never tried Sailor Jerrys before but I have to say it's the only rum I have ever liked straight. Definitely a sipping rum. So I...

I brewed last Saturday an the og was 1.073. Checked it today when going to secondary with bananas.........1.010! ABV 8.3... Tastes great? I had the vanilla beans in the Sailor Jerry for a month. Anyone have an idea how much the abv will go up do to the rum?

It's not hand drawn. It's called "Blackadder" and is in Coreldraw 11, which I used to draw the label. Thanks for the input. I'll have to up the DPI before I print some.

Here is my basic label. Figure I will use this one and just add info for each beer I decide to label. What do you think?

I use a pump to move cooled wort from kettle to fermenter. I let the cooled wort recirculation back into the kettle for about 5 min then I let the stream of wort go into the fermenter with enough space to aerate. Works great...........

That seems like a heck of a technique. Would never have thought of putting poly on paper.

They look great. What labels do you use to print on?

No beans and no ground meat. Cubed roast or steak! I have won every chilli cooking I have entered (10 or so) and lots people that have been die hard "bean" in chilli fans have told me they have a new perspective.

Thanks all. That helps. I want the "English" to come through as I am going to bottle with about 3% Port wine from a friends winery. The added alcohol from the port will have to be tolerated by the yeast.