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Using the spigot works great..... However, you do have to take extra steps to make sure you are always paying attention to sanitation. *Always take that spigot completely apart (they come apart) between uses to clean. *Keep a plastic baggie over the spigot with rubber band while fermenting...

Goo Good idea..... I am not much of a fan of peppers that are not ripe either. That is why I tried the Kiwi/Lime/Tomatillo sauce above with a bunch of green Serrano peppers that I had left when the frost really started to hit. Turned out pretty nice and I think it will be good for things like...

Did some experimental sauces based around some of the recipes in link posted above in post #564.

Similar.... Could definitely use the NEIPA recipe and pitch saison yeast.... I would change the water thought to more sulfate. This would be what I use for my saisons in general: 20-25% Wheat 15-20% Flaked whatever 55-65% Base malts (Pilsner, 2 Row, Vienna, Munich..... whatever combo you...

A saison would make a good "second/different" beer to a wide range of other beers.

No...... do NOT rack it through cheese cloth - you will aerate it and probably introduce contaminants. It has only been a week and it is a RIS..... it is not done. There is no need to take a gravity sample right now. I would just leave it alone until at LEAST day 14.....maybe even day 21...

I think you want to at least until you quit getting pieces of grain/husk material, etc.... I don't think you need to do it much past that though. It is fine if the wort is "cloud" going into the kettle. But, I don't think you want a lot of visible "stuff" going through.

Kegging some IPA’s tonight...... Citra/Galaxy saison in the glass though. Honestly, hard to beat a good saison!

I have a batch of this and a batch of my Hoppy Session Wheat heading into kegs in the next day or two..... been a while since I have brewed them, so, looking forward to having something hoppy back on tap. Currently, I have 6 lagers on tap!

Hard to beat one of these when you make it yourself, get the basics down, brew it well and get it fresh in your own house. :mug:

I have not even brewed this beer in 3 months...... Just did it that way this time. Honestly, I just don't think there is much difference overall. I did three of these at one time with 140:70, 70:140 and 120:120....... they were hard to tell apart and I knew what I was looking for.

That is 1ml to both mash and sparge (about 5 gallons in each). That is toward the end of the mash for pH.... sample cooled to room temperature. I just put it in the mash to make sure pH stays down during sparge and the resulting preboil pH is still in that 5.35-5.45 range.... Never really...

Checked mine today.... used 1 ml of lactic in mash and in sparge. Was in the 130:70 Chloride to Sulfate range. 100% RO water. Came in at 5.34.

Brewing it tomorrow.... been a while. I recently got the new Brun Water too and have not used it yet. I will check mine tomorrow too..... However.... bottom line is regardless of your software and process, you want the pH in the 5.3-5.4 range.....

I generally cut them up and ferment them for about 3-4 weeks. Then, I run them through a food processor and add a bit more salt and some vinegar and turn them into a 'mash"..... at that point I put them in the fridge in mason jars and put a bit of vinegar on top and let them sit until I want to...

I only do a single dry hop in primary at day 2-3. I use 6 ounces of loose pellet hops. I move the fermenter up to counter top a couple days before kegging to let it settle. Around day 12 I transfer from primary to serving keg. I don't cold crash. I don't add hops to the serving keg.

Hmmmmm..... I use B'run water. If I put in 100% RO and aim for around 100 calcium and 120 each of Chloride and Sulfate..... I would add the following to both mash and sparge .6 gr/gallon gypsum .7 gr/gallon CaCl .3 gr/gallon Epsom That predicts 5.40 mash pH...... If I had .2ml lactic acid per...

Correct.

No doubt.... at least the outlook has some sunshine in it for a change. Been a ****** few weeks.

Should work great for that.... I actually did something similar. I used similar grain bill, mashed, collected wort, boiled for 15 minutes, chilled, lacto-kettle sour overnight. Next day, brought it up to boil, used essentially the same hop bill as above, fermented with 1056 I think. Dry...