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What kind of yeast are you using and what are your fermentation temperatures?

Either way and I think you're fine. Personally, I'd leave it in primary another week or two and rack to secondary for 2-3 weeks. A lot of folks on here are anti-secondary and will probably tell you to leave it in primary for a few more weeks and then bottle. Either way you should be fine. If...

3724 is known to get stuck at 1.030---just needs lots of time. I've heard of several people who use 3724 and then dry it out with another strain. I've contemplated doing the same thing but honestly don't mind wait. 3724 will finish if given time and heat (and maybe a swirl every now and then).

Or....if it's not broke, don't fix it! Maybe I should split the next saison just to be sure.

I haven't even used 3711 but honestly am not tempted. I've used 3724 several times and agree that it is indeed "moody", but the results are simply amazing. It just needs some heat, and more importantly--time. It takes a bit of planning, but for me, the results are worth the extra effort.

If your temp has gone from 64 to 75, I'm betting you are fermenting away.

And concerning the bottling piece--I try to think about the end result! I don't mind bottling although admittedly I don't find it overly exciting either....However, by the time it's ready to go in the bottle, I can already picture myself enjoying a nice class in 3-4 weeks' time. Try to look at...

As an American living in Belgium, it thoroughly pisses me off to see a fellow American drink a fine Belgian beer right from the bottle! My boss hosted a New Year's Reception this year and had Westvleteren 12 in his fridge (another thing that bothers me BTW!) and one of my collegues was drinking...

Hi, I would like to join / start a homebrew club in the BENELUX. Homebrewing is my hobby and I spend much time in pursuit, but I have problems finding folks I can relate to. My wife can only handle so much beer talk....I'd like to take part in (or put together) a monthly gathering with...

I agree. If you visit the forum often, you will start wondering how it's even possible to make a decent beer with all the potential "problems". My 2 cents: use good sanitation but not to the point where it's no longer fun! Think about how beer was made 100+ years ago.....

Let me start by saying I have no good advice here....but I'm interested to see what some others have to say! I've done some research on this subject as well, and just added raspberries to my wheat beer this past Saturday. I added the fruit to a wheat beer after 2 weeks of primary as mentioned...

She does, actually, cook Belgium waffles for me! Usually right after the France fries!

I don't know much about White Labs yeast; my local HBS only really has Wyeast or dry yeast. I am very familiar however with Wyeast's Belgian Saison strain, and can tell you that it is VERY slow to attenuate. If yours is the same, then I say give it time--it will get there. My Saison is in...

Thanks to all for the great tips. Just FYI, I ordered "Tasting Beer" and am impatiently waiting....Our mail system over here is all mucked up because of the volcano in Iceland, so mail coming from the U.S. is way behind schedule. Guess I'll have a homebrew or two! Thanks again, Dan

Hello, I'm looking for some advice on how to be a better beer taster. I am a great admirer of beer and would like to one day consider myself a true "connaiseur", but I know I need to refine my tastes. Are there ways to train your palate? I like to really savor every beer I drink, but I...

I'm brewing version II of Thoricourt Saison. Going to have a couple of version 1 Thoricourt Saisons in the process!!

I have also read and agree that the crush certainly plays a role in efficiency. A finely crushed grain's starches are more easily and thoroughly converted, but are a pain in the a$$ when it comes to sparging!

I wouldn't worry about it as long as you're sure fermentation was complete prior to bottling. By my calculations (BeerSmith) 4.5 oz of priming sugar would put you at about 3.6 volumes of CO2. Thus, no bottle bombs; just a more sparkly IIPA! Personally, I'm overly paranoid about all my brewing...

Just curious as to why Belgian beers (namely Saisons) are associated with high fermentation temps. I've lived in Belgium for 5 years now and the temps are very mild all year round. An 80 degree F day in the summer would be considered very hot, with most summer days staying in the 70s. I live...