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Thanks for the response. Incidentally, I have a rye saison in secondary right now (non-funked version though). I guess I didn't think about rye being high in B glucans as well. I'll also heed your advice and keep it in secondary a while. I think that champagne bottles would be the best bet...

I'm thinking about using oats in a recipe for a belgian specialty ale that would be aged for at least a few months. My plan is to use raw whole oats, toast them, and use them as roughly 7% of fermentables in a beer also containing about 15% wheat, 15% dark candi syrup, and the rest barley. I...

The whitish layer on top is the purest yeast. The rest is yeast with impurities and trub all throughout. Basically the heaviest trub and most flocculant/dormant yeast settle first and create the bulk. The yeast in suspension is slower to flocculate out and produces the more pure whitish...

What about the effect of time? The immediately post-fermentation beer is basically a supersaturated solution of CO2, but should equilibrate over time, right? My concern isn't so much having exploding bottles but ending up with a lower than expected carbonation level. is there any way to gauge...

No worries, not a thread hijack. The two questions are related. Can one of the homebrew gurus on here give this one a shot? I've looked and can't seem to find anyone who addresses this question in any of the books I have or the online priming articles. Basically, we would like a good...

Just an update: Bottled the beer I started this topic on today, 3 weeks in secondary and then 1 week cold storage near freezing. Sulfur odor is gone and the beer tastes much less green. Other than being slightly darker than I was intending, I am satisfied with the result so far. Thanks for...

Didn't want to start a new post, so I will add to this one. I have a rye saison that I will soon move to secondary. The yeast is a culture from a Saison Dupont bottle. Going as expected so far, started big and taking a while to finish. I have heard that SDp yeast is possibly a mix of...

I am getting ready to bottle a tripel that, at the end of it's aging, was cold stored for 2 weeks at around 33F. I'm going to add fresh yeast, but my question is how to calculate the priming sugar addition. I'm going to aim for 3 volumes, but I know that you have to calculate taking into...

It will be a week or two before I can brew because my fermenters are tied up, but what do you all think about this as a highly rustic classic saison. Moorfield Farmhand's Ale malt & fermentables % LB OZ MALT OR FERMENTABLE PPG °L 25% 2 0 muntons marris otter 34 3 ~ 19% 1 8 Wheat Malt...

I have that beer modern marvels on my DVR as well. I show it to friends who help me brew whenever there is downtime to help explain the history and process.

Subscribed. I would also like anyone's experience doing this. I have one in primary that is lowish (in belgian terms) 1.050 with a saison dupont bottle culture, but with the expected attenuation will still be like 6% alcohol. Between that and my tripel that i'm bottling this weekend I'll have...

This weekend I'm planning on bottling 5 gallons of a belgian that is sort of on the edge between tripel and blonde (OG 1.070). Ideally, I would have all of the right containers to add enough priming sugar to get to 4 or so volumes of CO2 to get an authentic, high carbonation tripel/blonde...

I'm making a saison using a culture from a bottle of saison dupont, and if i'm not mistaken, 565 is derived from their yeast. OG was 1.050, grist was 63% pilsner, 16% rye (mix of malted and flaked) 8% sucrose, and 5% belgian biscuit. Started pitched at 74, allowed to come up on its own to 81...

I would submit Bluegrass Brewing Company's Bourbon Barrel Stout. I'm kind of surprised it didn't make the list. I used to live in KY, but moved to VA and it has a huge cult following here.

I don't know, maybe not such a bad idea. Perhaps it was underoxygenated for some reason. Harvesting and making a second starter may be a good way to get it multiplying again by exposing at least some of the yeast to a second shot of oxygen, I mean to the starter, not to the wort obviously. If...

Not exactly the same, I know, but I recently brewed a belgian blonde/tripel at 1.071 using Wyeast 1214, which is also supposed to be Chimay derived yeast. I pitched one smackpack (purposely underpitching) but had no signs of life at 24 hours. I pitched a second at 24 hours and by day two it...

I know a lot of DIY computer fan stirplates have been posted before, but everything I have found has said that you need a 12V fan from a desktop so I wanted to post my experience using a 5V laptop fan. I wanted to make a computer fan stirplate, but didn't have an old desktop available. I did...

This does make a lot of sense. One of the packages was packaged in february and the swelling of the pack was less than impressive. The second one was from May and swelled like crazy. Hopefully if these are truly volatile sulfur compounds, they will evolute with long secondary. Either way...

Jlem - I'm still pretty inexperienced. I've brewed a few extract batches and read several of the popular books (Palmer book, Designing Great Beers, BLAM) but of course that doesn't replace experience, which is why I come here to ask you guys. It wasn't supposed to be quite this high gravity...

Thanks Yooper. My plan was 2 weeks in secondary, 3 day cold crash at the end, bottle with new yeast and sugar, then at least a month of bottle conditioning at 68F. I guess I will just have to wait and see.