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Ha. My first AG beer was a saison too. Turned out pretty great. I almost put honey malt in it. May try next time. 5lbs pilsner malt 2lbs pale malt 1.5lbs Vienna 1lb wheat Styrian and Nelson hops. Dry hopped with Nelson. Wyeast Belgian 3724. Fermented around 82 degrees.

Lol:rockin:

Brb. Going to Krispy Kreme. Going to dump a dozen glazed donuts in the fermenter.:D

What color were you trying to achieve?

Just switched to kegging and cold crashed the fermenter first too. I used Star San in the airlock as well and it froze up yesterday. Hope it doesn't hurt my beer. But, I guess it shouldn't. It's just a tiny amount of sanitized water. Anyway, I'll definitely do the foil method next time. Good to...

Looks good to me. Only tweak in my opinion would be to take out that cascade 10 minute addition. Add it to the 5 or flameout.

Excellent. I've read some of your other posts. Very informative. Thanks for the help.

How is your efficiency doing it that way? Also, do you recommend a finer grind?

New to BIAB. I have made only a few batches thus far. My efficiency is hovering around the 75% mark. I am completely happy with that.

New guy here. First post. Lol. New to BIAB too. This is what I do as well. 5 gallon batches. I lift with the straps on the bag and set a stainless,round, BBQ grate I got from Wal-Mart for $15 on top of the kettle, and drain and squeeze the grains using pressure from the lid. Easy peasy. No...