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Hi again, So quick question. Has anyone tried making a stout with saison yeast? If not u think it would be any good? I am only asking because I have some washed yeast in the fridge that I need to use Thanks Mike

thank you so much! exactlly what i was looking for

thanks. i guess now i need to just figure how much i have. can i measure the amount in oz? i am not sure how to figure out the actual amount of yeast in the cakes.

Hi everyone! I am going to brew soon and I had a question on making a starter or not. About a month ago I washed some yeast I got from a saison and stored it in 4 jars in the fridge. This was the first time I have ever done this and was pretty excited about it. I'm all about being as thrifty as...

So I am trying to keep it cool enough by putting it in water but I think it's way too active to stay cool. Thanks for the heads up tho

Thanks gold! I used 2 packets Nottingham dry yeast and holy crap did the cork blow off. I have never seen yeast so active. It's actually really cool beside the mess. I just hope with all this foam pressure exiting the fermenter it doesn't contaminate

thanks a lot William, i really appreciate your help

Hi all, I have two questions. I just brewed a 5gal Imperial Stout yesterday and put it in the fermenter. When I was buying the grains just before my brew, i was talking to the employee at my local brew shop about the process of an imperial stout because i have never made one before. He was...

So if I replace the DME with clear candi it would be dryer. If I do that tho will the beer get any strange flavors?

I mean dryness to the body

Thanks a lot guys! So if I add the DME the last 5 min it will raise the gravity by it will also add a dryness to the flavor, right?

Hi all, I'm making an imperial stout and wanted to get a consensus about the recipe. I am posting this from iPhone and hope these images I uploaded actually show up. The only thing I have changed from the images is instead of 1/2 pound of chocolate malt I am going to use 3 pounds of chocolate...

Oh, and the DME is going to be added last 5 min of boil

Hi all, I'm making an imperial stout and wanted to get a consensus about the recipe. I am posting this from iPhone and hope these images I uploaded actually show up. The only thing I have changed from the images is instead of 1/2 pound of chocolate malt I am going to use 3 pounds of chocolate...

Thanks! I have no idea how I'm gonna get 90F. I guess I'm gonna have to wrap it in a blanket

I messed up...I went to the brew shop yesterday and got to talking to the guy there and ended up marking the wrong grain on the sheet. So now the bulk of my grain is Belgian pale malt. Idiot.. Now that my malts have changed I was wondering what I should do about the mash. Before with the pilsin...

Ok, so simplicity is the key. I'll go all 9lbs pilsin, 1ibs wheat and 1ibs candi. I was thinking about the PAC jade at 5 in the beginning but I was afraid it might mask some of the yeast flavors. I'll do it tho. Homebrewhaha, the gravity is high for a traditional style but american saisons...

Oh and white labs 565

Hi all, This is the first time I have made a Saison and just wanted to see if you all think this recipe looks good. Please tell me if you think I should change anything before going to the brew shop tomorrow. Thanks 3lbs Belgian pale malt 3lbs English pale malt 3lbs Belgian pilsin malt .5lbs...

I am not from Boston but this is a good idea and i completely agree with the inspiration thing. I have a Ginger Pale Ale, IPA, and Pale Ale fermenting right now if anyone wants to trade in Los Angeles