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Brewing a Russian Imperial Stout on Monday. I will put some vanilla bean and bourbon soaked oaken chips into secondary. Fingers crossed!

I'm into my fourth brew, amber ale, arrogant clone, double IPA, and Saison (fermenting) & brewing a RIS on Monday. I also have the bug, what a great thing to ' harvest' , create, make and enjoy something with your own hands! Cheers!

I'm brew a partial brew of a RIS, anything that I should be aware of? I asked this question about two weeks ago about a Saison that is in fermentation and got a lot a GREAT info. So I thought I would ask the same question about the RIS. THANKS TO ALL that helped me with the Saison, took a...

Just finish my bottling. A solid two hours, only my third brew. I got 51 bottles out of this one a little light. And yes you have to keep brewin' to get your mind off of what you just brewed. Because if you dint you will drink too early! Congrats on the first bottle, and enjoy in a month or...

Thanks for the info. One more question...after leaving it in primary for three - four weeks, at what temp should I bottle this Saison ?

Ok thanks, this is my fourth brew so still looking for info. I looked at some threads and some people ramped up to 93*. I just unplugged my beer belt, and will ferment for any other couple of days and transfer into secondary for a few days and then bottle . Thanks for your words.

Sorry for the bad pic, but I guess my question is why would I transfer into a secondary after only 5 days? I have been fermentation at about 88* for those 5 days and will check gravity after 7 days. Should I transfer? Should I leave it as is for 3 weeks then bottle? Any help will be great?

This is the recipe I got with a kit I got from a local beer brew company.

I was in a pinch one brew day and my 'local' brew shop was an hour and a half away. I used a blender on 'ice crush'. Not want you want to do but it worked. You just have to NOT ' flour' your grain. I also used a rolling pin, it's a little bit of a pain in the @ss but it worked as well..

Thanks for the info, got it at 88* right now on day 5!

Saison brewing...Thanks for the reply, so now I'm on day three of fermentation and thing are going well(or I think they are!) air lock is still bubbling. My question is about temperature control, how do you regulate the increase of temp at 3* each day until you get to 93*??? I do have a beer...

I am using Belgian Saison yeast blend WLP568. has anyone used this?

Am brewing a 'farmhouse' Saison in the morning, any thing different about brew a Saison that I should be aware of? I have done three batches so far, double IPA, AMBER ALE, CLONE ARRAGANT

Double IPA in primary, and brewing a Saison in the morning

Thanks for the advise, but I took grinder12000 advise before I saw your and added more yeast. Hopefully it will still be OK. I WILL LEAVE IT ALONE for a week or so and take a gravity reading and see were I'm at that point.

I thought it was crazy too! But I am still a rookie! And trying to just follow the directions. I repitch more yeast, I'll keep my fingers crossed. Thanks for the help.

I Am in the process of brewing a double IPA. the directions say to put in fermentation for three days until the 'head' falls. I did this, then it said to rack into another carboy and leave sediment behind and finish fermentation. The concern is that the airlock was bubbling very good when it...

Thanks

What is the best way to crush the grain, I don't have a mill! Would a blender on 'crush' work?

I agree, it may be best!