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“Zamber Saison” «Saison Zambrée» 4% ABV, 45 IBUs of Zamba hops, SafAle BE-134 yeast

That's not too bad. One could just trim the pick up so that it hangs about a half inch above that.

I use these quite a lot, too. And you get sparkling cider as a bonus for not much more than you'd pay per bottle anyway for empties.

I have carbed successfully in liter-sized or half-liter-sized plastic water bottles. Edit: they're pretty thin; so I expect the oxygen permeability to be pretty high. So I wouldn't recommend it for long-term aging.

Same. And if memory serves, in the Brülab interview, he specifically confirms that he hasn't looked at spiders/baskets yet. Anecdotally, I haven't noticed any consistent perceptible different in my brews, but my additions tend to be small relative to the volume of my hop spider. I rarely...

I think it would depend on how tightly your hops additions fill your spider. If you're packing so many hops in there that it's restricting the wort flow through the basket, it seems intuitive that utilization would be reduced, but I don't know of any objective studies on the topic. In...

I usually use English ale yeasts because they throw more esters which can contribute a perception of sweetness without the actual sugar. But there's a cider house here in OKC that specializes in "beer inspired" ciders — they use all kinds of ale yeasts — Saison, Belgian, Chico, etc.

I've done several ciders with ale yeasts that finished below 1.000 SG. From my anecdotal experience, unless you're fortifying your cider to a high OG, they'll dry it out just fine. Just give ’em a healthy dose of nutrient.

I'm wondering about keg carbonating in one of these with a spunding valve and then bottling for cellaring. 🤔

Dandelion Amber Saison (Saison au Pissenlit?) 3.5% ABV, 24 IBU, 1 sachet / L of Dandelion Tea

Pivoting the discussion slightly... Has anyone else found themselves tweaking their batch size to fit a convenient pre-boil volume? That is, I tweak my batch size until BrewFather calculates a 7.56 L pre-boil volume. Because RO water is conveniently available in 1-gallon jugs here. (This also...

I tend to be a bit of nervous Nancy — so I'd be tempted to check at one week, too. The manufacturer's documentation should tell whether it's a killer strain.

I'm not an expert on cider yeasts, but the main thing I'd worry about is the possibility of the cider yeast being a poor metabolizer of longer-chain sugars. Cider yeast is ¿possibly? optimized for eating the simple fruit sugars common in apple must; so fermentation might stall when it gets to...

Anyone have experience with these? https://www.williamsbrewing.com/Home-Brewing-Equipment/Kegging-Equipment/KegLand-Oxebar-Kegs/Oxebar-Keg-Starter-Set

1) I've never seen a clear lid for the common food-grade bucket, but you could always just order a FerMonster carboy - clear body with a wide mouth for easy cleaning. They're a little more $$ than a bucket but not exorbitant... 2) As others have said: Use RO or distilled water, and it'll last...

Really, the airlocks are just filled with cheap vodka. I could just swirl 'em and then refill the airlocks if any spills.

I could try. Maybe if took off just the airlock and gave it a vigorous swirl. They're only 3-gallon fermenters; I can manhandle them pretty easily. It's already mixed culture and reasonably tart (I did a taste test when I added the fruit). So the only thing I'm really worried about is mold.

This was thawed frozen fruit. It is floating - in retrospect, I could/should have bagged it with weights, but ... hindsight, 20/20, and all that. Edit: I've only done fruit additions once before -- also with thawed frozen fruit, and I didn't do any punch downs (punching down ?) on that one.

I just added fruit to my batch of lambic-inspired mixed-ferm (Bootleg's Sour Solera blend) ale --- how important is it to punch down the fruit? I'm concerned that reopening the fermenter will just increase oxygen and exposure.

Single-bottle pale ale: 75cl batch from a 1 liter Dasani bottle. 100g Extra light DME (1050 OG) 8g Willamette @ 15 min (30 IBU) 1g Lallemand Windsor Fermented and bottle conditioned in the original bottle.