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One other thing I would add, you said you've only brewed extract/partial mash, keep in mind that the all-grain process takes significantly longer time period to brew, so 2-3 batches in a day is looking like easily 10-15 hours. I'm on the board with the 30 gallon brewery recommendations. I've...

You will be fine, I used that strain and fermented hot and it came out perfect and very dry. You won't get any fusels, the strain loves the heat.

I wouldn't worry about it to much, a lot of people leave these in the primary for the whole year+ fermentation, gives the buggies something to feed on (assuming you are getting some brett/lacto/pedio in there to sour it).

The company I work for does them for $2.50 ea, but you have to get 72 of them, and there is a $50 art setup charge.

My guess is you didn't cool the sample before taking your Original Gravity reading. You probably got 1.030 at about 170 degrees or whatever your sample was it, you need to temp correct that to 60 degrees, so it would be more like 1.055 or so, a good starting gravity. Your final gravity is...

I made a brown ale one year for Halloween that had candy corn and Count Chocula in it, I think mostly all fermented out, so the flavors didn't really stay, although the dye from the candy corn gave a slight orange hue to the head.

Widmer here in Portland, OR makes their Oktoberfest with an ale yeast and it isn't all that bad. Its just a malty amber/alt. For yeast maybe the Wyeast 1007 German Ale yeast?

Also, anyone use acidulated malt in a saison to add a soft tartness to it? Maybe just 1lb in a 10 gallon batch?

I'm getting ready to brew this Sunday and was looking to do a split batch from a 10 gallon boil. I want to break it up so half will be a sour pitched onto the roselare yeast cake from my flanders and half will become a saison. My recipe for 10 gallons will be: 20 lbs Belgian Pils malt 4 lbs...

This is all just awesome info. I've been bottling for years and just had a few "why the heck didn't I think of that" moments. I think the most informative part of homebrewing is watching other people brew, man I learn a lot. I still need a Vinator, but so far a rubber tub of Star San has worked...

The company that I work for gets pretty good deals on glassware. If anyone needs some I could probably get em a bit cheaper then other places. If you check out the express line asi 51197 you can see the glasses we can get. When you look at an item we get the last column pricing, so on the 16oz...

closer, boiling removes water concentrating the sugars. I'm not sure how long it will take though.

Yah, that seems like a really good deal to me, usually one basic keggle is close to $100, adding all the extras seems like a good bonus.

Your final gravity was 1.009, so it should be pretty dry which thins out the body. What yeast did you use?

I usually try to collect heavier walled bottles for anything around 3 volumes and above. The 16oz German bottles and heavy Belgian bottles work great. Talk to some local bottle shops, usually they take returns and you can try offering to buy the returns off them for .10 or so. I've started...

Most common I've heard is in the 75-100 dollar range. If you don't buy them they just chop them in half for planters which sell for about 40 each I think. I would Kilted's suggestion and contact them and explain the situation, that way maybe they can arrange to give you one right after they...

I just did the grain souring method and I'm just so-so with the results. I did a 48 hour sour mash with the full mash, then used a saison strain (wasn't shooting for a berliner weiss). The sourness/tartness is a good level, but real funky. I've only tried a few bottles but they seem to have a...

I used poplar as well and have had no problems. There is a chance that it could warp a bit when it dries, but I haven't had that problem yet.

nice work! I recommend not sealing it, I've used mine for months untreated and no problems yet.

Thanks for the info, I didn't have a lacto culture so I went with the sour mash, now I know, and knowing is half the battle. I wish I had read that info before hand, lacto it is next time.