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Preferably all grain.

Saison, in this case

So to recap: Either way seems to work. It seems agreed that dry hopping in primary gives a more fruity/ester taste, whereas dry hopping in secondary seems to taste 'cleaner'. I'd still like to see opinions regarding how long to dry hop for, and more importantly, at what point would you rack to...

Thanks. Do you usually hydrate hop pellets before adding, or just put in as they are?

I saved a jar of yeast slurry from the cake of my first batch. Can I somehow cultivate this to reuse? If so, does anyone have a good i no on what to do with it?

This is my first self created recipe. BIAB IPA with 65 OG, and Ringwood yeast. It's a 2.5 gallon batch. I usually use primary only, but with this, want to dry hop and so moving to secondary. I'm thinking 10-14 days in primary then 3-5 in secondary, but wanted opinions. Thanks.

What would happen if I brewed with seltzer water, such as Poland Spring Seltzer (non flavored) or carbonated mineral water such as San Pellegrino?

I'm working on modifying an all grain recipe to a BIAB. If the mashing instructions were as follows (For 8lbs pilsner malt and 1 lb amber), how long and at what temp would I mash the grains in the bag? Step by Step Mash in at 122 °F (50 °C), then raise the temperature to 149 °F (65 °C)...

So this was my firs BIAB batch, and first time I've used a glass carboy for primary - so first time I've seen what is going on inside. I have a 75 OG Saison inside, been in primary for 5 days, fermenting for four and still going at 1 bubble every 2-3 seconds. Two questions: First, I can...

Long story short, I followed my first All Grain BIAB recipe. Was for Saison, and called for sugar at boil. Here is a partial summary of the recipe: BATCH SIZE 2.5 GAL INGREDIENTS - 5.9 lbs Pilsner Malt - 0.5 lbs Munich dark - 0.5 lbs Wheat and - 0.4 lbs cane sugar The recipe calls...

Yeah, I'm sure of it. It calls for it to be added when starting the boil. This is my first BIAB as opposed to extract, I just assumed it had something to do with the efficiency of that method...

Sweet. Do you remember FG?

I did my first all-grain BIAB, for a Saison. The recipe (store recipe) estimated OG at 1.059, mine came in at 1.075. I used a smack pack of yeast, Wyeast 3711 French Saison. The packet said good for OG up to 1.060 for 5 gallons. Mine is higher, but batch size is 2.5 gallons. I am...

thanks for the prompt help. I pitched it. Re-meausred, and OG was 1.075.

I guess I'm hoping that, as this pack is enough for a 5 gallon batch and I'm only making 2.5, it will get the job done.

Just finished a Saison BIAB batch, and it's only my second batch, so I've run into a couple of issues I haven't had to deal with yet... 1) I used my first yeast smack pack ( Wyeast 3711 French Saison). As I go to pitch it, I realize the instructions say to let it incubate at least 3 hours...

Didn't seem to find a reliable recipe.via Google.

I'd like to experiment more with smaller.batch sizes, as it's less of a waste if something doesn't work out. I'm looking for recommendations on exact size a d equipment to go with. I have a one gal carboy, and these are cheap, so I could easily go with these as primary and secondary fermenters...

Thanks. Just to clarify - are you saying you cold brew 2 oz of coffee grounds, and if so, how much total coffee do you make? Or, are you saying you just add 2 oz total of cold brew coffee?

So, the last 7 days before you go from fermenter to rack? Or the first 7 days, then remove? (I'm not using a secondary for this batch).