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well why would the "apperance" of the beer change im not to freaked out more curious than anything it was a light blonde now its a very deep red ? and do ya think its okay to completely ferment it in the primary till bottling? whats the variables?

so i brewed a saison exactly ten days ago. The color of the beer was a golden color a little darker than a saison should be but i was okay with it. Now i looked at the carboy last night and this morning at it is a dark dark brown?? what could this be?? i was going to rack to a secondary today...

hey thanks man for all your help all i can do is keep brewing and tie up some loose ends and just hope this saison turns out when i took the pre boil reading there was about two gallons of wort in the kettle and i had a total of 7 gallons of wort after sparging not 6.15 and im using a...

The extra water i added maybe a quater gallon to the HLT, it was leaking at first, so maybe there but that shouldn't account for the extra i must have had the calculator set up on "365" for a high amount of trub loss. Anyway would not getting all of the water from the MLT knock points off on...

mashed with 3.84 gal at 147 for 90 min then i set up another 5 gallon cooler on a ladder put six gallons in it conected it to my homemade sparge arm laid it on top of my mash tun about six inches above the grains let water trickle on em for sixty min and while all this is happining i collected a...

its its brewed and fermenting right now so ill tell ya what i did and how. mashed original recipe grains at 147 for 90 min then used a new homemade three tier system ( first time) 170 for 45 min and had two and a half gallons of water left over half in the HTL and 2 in the MLT pre boil...

i tell ya what ill cut out the seed and orange completely and cut the sugar and honey by half and mash at 147 for 90 min?? you think that will yield better results??

and im not afraid of a high OG a healthy 9% is fine for me and this yeast is suppose to handle up to 12 i believe

yeah i planed on 90 min boil and im only going to be able to do a single infusion mash at one temp and the recipe called for 145 at 60 min then bump it up to 158 for 20 min then sparge so i just figured i go with 154 for a while but ill take your word on 147 for 90 min then just sparge as usuall...

HAHA YAHOO!!!!!! thanks yeah i thought the same thing because i felt it pop and went on ahead and started making the starter gave it a shake and heard some fizzing within and then after everything was finished i found that other packet inside they were connected to each other. one was full but i...

im sure once again im just freaking out but i made a starter today and after everything was said and done i opened the wyeast package and notice that there were two little baggies on the inside and only one of them was popped so i guess my question is the yeast in the smaller poppable bag that...

just wanted to see if anyone had some insight for me on my first saison recipe thoughts on what to change or what has worked for them in the past times temp anything thanks pilsner malt 9 lbs munich .75lbs wheat malt .75 lbs belgian aromatic .75lbs clover honey 1lbs (ten min)? table...

just wanted to see if anyone had some insight for me on my first saison recipe thoughts on what to change or what has worked for them in the past times temp anything thanks pilsner malt 9 lbs munich .75lbs wheat malt .75 lbs belgian aromatic .75lbs clover honey...

yeah i have some caracau peels left over from a wit i did hell i just add both whats the worst that could happen ha thanks tagz

yeah thanks let me know cause i sorta had the same plans

everyone is wrong a label that represents the best beer will include the following hot women, guns, some type of fire , aliens, a dog, and maybe a picture of chuck norris if the beer can handle it. no in all honesty i agree with homer i enjoy reading the labels and a consistency through out...

yeah i suppose i can do that i was going to add it to the secondary and let it sit but i can just add the boil. thanks any suggestion on how much to add? for an underlining taste not a orange beer flavor 5 gal batch

i have a recipe for a saison that i would like to get going and i was thinking about adding orange zest to it. my question is do i need to sanitize the zest and how would i do that thanks

one question- would you change/modify anything?

oohh i didnt read you right i had 6.5 pre boil just at five post so 57% is what im really looking at for ground zero ill take it!