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Got some quotes for shipping... looking at $200+ via UPS or FedEx, which seems a bit insane to me.

After a number of comments on the spices, I think that I'm going to drop at least the ginger out. Would the orange peel play nice, or would you drop that as well? Thanks a lot for the feedback.

I am planning to take a bottle or two to the wedding and then give each person in the wedding party a nice labeled bottle when we get back... it's a pretty small wedding. LOL - did they at least laugh? That would seriously piss me off but I guess they have you by the balls really.

Feedback from someone that has experience with the Wyeast 3711 strain would be greatly appreciated.

Great link, thanks!

Thanks for the reply, Hoppy. The ginger is a big question mark for me as well - I did add about 1tsp to my pumpkin beer last year and all of the samples had that ginger "bite", but then when I bottled and aged it for a few weeks it really seemed to mellow out and work well. I may omit it from...

So I have decided to brew a beer for my brothers wedding and have settled on a Saison. Here is the recipe that I have come up with so far - I plan on using the Wyeast 3711 French Saison strain since it does not require 80-90F temps to ferment properly. This recipe is for a 6 gallon batch...

Yep, I am sure it is anhydride... sounds like making use of it would be more of a pain than it is worth. I was making an assumption (perhas a bad one) that high purity meant lab grade. I am not going to take any chance here and just go with the food grade stuff. Thanks again for the reply.

I have been brewing for a few years now with RO water with out adjusting the water chemistry. While the brews have been pretty good, they always seem to be missing something. After doing a lot of reading about brewing water chemistry I now understand the importance of making these adjustments...

It sure did. I am not that concerned with the extra wait either, was just trying to make a suggestion.

Well I certainly wasn't trying to start an argument here... but you are speaking for him as my comments had nothing to do with you. What makes it worse is that you are telling me to start my own group buy like you have organized this one. And just for the record I made a suggestion, not a...

What temperature was the wort when you took the reading? Also, did you use a hydrometer to take the reading? Like you said, it all depends on the style (and Amber Boch isn't a style), but it should probably be in the 1.045-1.060 SG range if I had to guess. Unless the water volume was...

1x CM-PALE 1x BZ-PILS 1x BZ-MUNH Thanks!

This is a great thread that I am sure has resulted in many very special brews. After a bit of reading I decided that I would add this syrup (deep amber) to the primary of my dubbel after high krausen. From the standpoint of sanitation, what is the recommended procedure for adding to the...

Greetings all. I recently moved with hopes of using a fridge in the basement of the new house that had been left behind to store my kegs. Right before I left the old house I transferred a batch of Belgian Honey to a keg for forced carbonation at the new house. Unfortunately, when I got to the...