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So I went into my LHBS to stock up to brew my first IPA, and I didn't get exactly what I went in for in terms of hops. I came out with 4 oz. Centennial, 3 oz. Columbus, 2 oz. Cascade, and 1 oz. of Citra. Somewhere in there is there the potential for a good IPA? Any suggestions for hop...

Haha, not too green, but I'm confident will be better in a few days. Had just a tiny bit of that appley note to it. Otherwise, it was nice and saisony, dry as a bone, bit spicy, and rather alcoholic. I thought I measured it to be around 6.5%, but it might be a little more!

Little green, but pretty awesome!! Thanks to all for the valuable tips along the way! Cheers!

First brew! AG Saison.

First one is my first brew, a saison, ready for bottling. Then Wally guarding the second brew during the boil. Last, the 2nd brew, a Belgian session (a brown?) fermenting away.

Forgot to mention, my ambient temp is around 70 also.

White Labs Belgian 550

Hi all, quick question: I brewed 2 days ago, good looking active fermentation after about 10 hours, although the temp inside fermentor looked to be about 78-80º. I keep reading about starting fermentation at lower temp and gradually ramping up, so I decided to try to cool it off with a water...

Great, thanks everyone! :mug:

Hi all, just did my second batch yesterday, which is nicely bubbling away now. I will be going out of town about 4 days after primary fermentation begins, and will be gone for 2 weeks. I know it's not wise to leave town just after a batch, but it was a tight window, and I thought I'd give it a...

Not a lot of experience here, but in my first batch, I just shook the heck outta my carboy for 60 seconds or so, and within 6 hours had crazy fermentation activity. And I didn't try to lift it, I just rocked it back and forth on a soft surface to protect the glass.

Excellent. Thanks guys!

Hey all, I couldn't find anything about this on the forum, so thought I'd ask. I'm flying from CA back to my parents home in TX and would like very much to bring some of my first brew, but the problem is, it'll only be about 10 days into the bottle conditioning phase, about half the minimum...

Wife got me a Mr. Beer kit for birthday. Did one batch and while waiting for it to ferment, learned as much as I could to get ready for all grain. Next batch was a BIAB saison, which I bottled last night.

I made an attempt at a saison, BIAB method, using WL 565. I let primary fermentation happen in a 70º room, and it was pretty vigorous for the first 72 hours, with the internal temp getting up to at least 78º, based on my carboy sticky fermometer. Also checked the gravity after 7 days, and was...

Thanks for the info. What if it's too late to start at the 68-72 range, since it's been going for the first 14 hours at the higher temp? I don't know if I should just keep it going, or risk bringing it down a bit...

New guy here, I did my first all grain batch last night, BIAB style. Saison, using White Labs Belgian Saison WLP 565. It's been fermenting steadily for 12 hours, lots of good internal movement and crusty grimy foam on top. It's running above 75º in the carboy, based on the sticky...

Thanks, I'll try it after fermentation slows. I'm guessing that in that case I add it with a siphon under the surface of the wort, to avoid aeration?

Thanks, so maybe mash at 151-2? And any suggestions for an amount of sugar? Should I just add it during the boil, or during the mash? Thanks!

Here's what I plan on doing, a recipe I got from the beer recipator: Beer: Saison Style: Belgian Saison Type: All grain Size: 5 gallons Color: 6 HCU (~5 SRM) Bitterness: 31 IBU OG: 1.056 FG: 1.008 Alcohol: 6.1% v/v (4.8% w/w) Water: None Grain: 8 lb. 0 oz. Belgian...