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Thanks, all. I was really worried that I contaminated equipment. So far, it has been as finicky as I've heard. It really likes 74+ degrees F and I'm able to keep it around 75 during the day but it cools during the evening.

3.5 gallons Apricot Saison 8947 + 3.5 = 8950.5 gallons.

I've been digging around and I can't seem to find a definitive answer. I have not emailed wyeast, yet, but that's the next step. Does anybody know if there is brett in 3724? There are plenty of forum posts out there about how people think there may be, but they all leave off as cliffhangers...

There are many classic yeast strains to use with a variety of beer styles. It's not a "type A yeast ALWAYS goes with type Z beer...etc" but there are some yeasts that work better with a specific type of beer than others. They, the yeast, usually have the name of the style of beer that they...

Here's a pic of the oak cubes. I'd post a pic of the fermenting wort but it's in a bucket and looks like most other saisons out there. When it's done fermenting, carbed and kegged, I'll post another round of photos. Also, I ended up doing a BIAB, 2.5 gallon batch which turned out to be a 3.75...

The barrel was used for 3 vintages. I don't know exactly how much oakiness is left but I'm not aging on the oak for the distinct oak flavor. I want more of that chardonnay that's in there. Even if it ends up with more oak than I wanted, I'll be ok with it. It's beer. It will be had at my home.

Final recipe: 5# Pilsner 4 oz C60 (for color) .75 oz Cascade at 60 .25 Cascade at flameout Wyeast 3724 Belgian Saison yeast Instead of using extract for the apricot flavor, I think I'll attempt to reduce my own apricots into a syrup and add that to primary 2-3 days in to fermentation. I'll...

So then a sweetish (but not too sweet) apricot saison is what may happen. To keep things simple, and to allow the apricot and chardonnay to stand through, I was thinking doing 100% pilsner malt with and oz of EKG at 60 minutes. I think that will do it.

I have great results using the Pumpkin Pie spice from Trader Joe's (1.5 Tbs with 2-3 mins in boil), but I think you hit all the major spices right on the nose with your combo. I also used 1 lb of biscuit malt, replacing the special roast. I'm going to agree with all the other posters and say...

I bought 1# of oak cubes from a winery in Southern NH. They are chardonnay blocks, about 1 inch cube and heavy for their size (but they are dry). They were also fairly inexpensive at 10 bucks for the bag. I'm always looking for input from other home brewers. I'm wanting to brew something...

Perfect thread for me to bring this up. I'm more than 1/2 way through a legged kolsch. 5 gallon batch. I kegged it about 3 months ago, but I just haven't had the time to drink it due to a new baby. Long story short: I did not filter. I never have and never will. I used gelatin after I...

5 gallons of oatmeal stout 6074 + 5 = 6079 gallons.

It may work but it won't hurt your mash. I use it. My efficiency has gone from 68% to 72%. This is over the course of over 30 brews. Now somebody can say that perhaps I refined my process to the point where I now have better efficiency. As long as it isn't causing any horrible off flavors...

Just so I understand, are you using your refractometer AFTER fermentation? Due to the alcohol in the beer, you will not get an accurate reading. You have to rely on your hydrometer readings. If you're still getting higher than expected hydrometer readings, I would recommend calibrating the...

It may be the yeast particles, that reproduced, when you added the priming sugar. But lets get some more information, first. How were your sanitation techniques? Poor sanitation can lead to infected beer...quickly. How long did you incorporate the priming sugar for? I've made the same...

I'm not going to bash any particular LHBS...I figure customers can figure out the good from the bad. However I ended up going to the Keg and Barrel in Berlin. I always found the staff incredibly eager to help.

Starting this thread up...again. In October 2014, my wife and I moved back to NH after being away for the last 8 years. I'm happy to report that I pay substantially lower prices here than any where else. The original recipe, listed on the first post, cost is around $26. This includes yeast...

Nice rig! I love the black out look. Nasty.

Xbox 360.

Alright, gang. I'm looking for a new game to get into. I'm not that connected to the gaming world, anymore, but I have deep roots with various games. MW series, Forza, Sega Classics... Any suggestions for a new(ish) game?