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I just brewed my first saison last week. My recipe: Belgian Pils 9 lb Munich 1 lb Rye 1 lb Flaked corn 8 oz Flaked oats 8 oz Treacle 1 lb Simcoe .5 oz 60 NZ B Saaz .5 oz 15 NZ B Saaz .5 oz 5 Used WLP670 which is the Farmhouse Saison and has Brett in it Plan to rack this to...

My og was 1.092. A nice malty beer. This was also my first decoction mash. It was a long day but a hell of a lot easier than my turbid mash.

Go with the slits. I also use a CPVC manifold in the same size cooler. Actually, my manifold looks almost identical to yours. The slits work great, fast run off and no stuck mashes (yet) and I have done a crap load of wheat beers including a turbid mash for my Lambic using unmalted wheat. But I...

I brewed my doppelbock 2 1/2 weeks ago and it has almost finished fermenting. I used WLP833 German Bock yeast. I fermented around 50 (my fridge and controller kept it between 48-51). I want to give it a diacetyl rest. I plan to raise it to 58, but for how long? Then at what temp should i lager...

I am planning my first saison this week and am going to use this yeast as the HBS was out of 3711. From the info here, it seems it will be awesome.

I live in Florida and have the same problem. I used to use a 50 ft copper immersion chiller. Now I bought the Blichmann Therminator wort chiller and it was one of the best things I ever bought. I get a bucket and put 20 lb of ice in it, using a garden pond pump and hoses I pump the ice water...

Hello I just found a case of belgian blonde I brewed about 6 months ago in my garage. When I brewed it, the garage was a nice cool place to store it while it bottle conditioned. I moved most of it inside when it got warm, but missed 1 case. I opened a bottle and it had no carbonation and...

I am planning on my first lager to be a doppelbock. I am shooting for a single infusion at 156 with a 65% efficiency. 15 lbs Munich 2 lbs German Pils 1 lb Vienna 1.5 lbs Caramunich I WLP833, starting a 1 gallon starter using 2 vials 1 oz Hallertauer 60 min 1 oz Tettnang at 30 min...

Can I use canned cherry puree for a kriek? Also, when is the best time to add fruit to a lambic beer? Mine has been fermenting for 2 weeks now. I am going to add the bacteria and other cultures today. Thanks

I was off maybe 10 points. I am going to add the dme with my lambic yeast blend then. How long do I boil the dme? Same as a starter?

OK, I just brewed a lambic using a turbid mash (more like terribad mash) with 6 lb 2 row and 5 lb unmalted wheat. I missed my OG and was going to use either pale DME or wheat dme, boil it, then add it to my fermenter to boost my gravity. Has anyone done this before? I am not looking for...

Ok, I am going to get a RO system. I have been looking at a countertop unit. Any recommendations? Also, are there any suggestions on electrolyte/salt additions to make to RO water for brewing. I know this will vary based on the beer style. Thanks

Is it ok to use the cherries you find in the grocery store produce section for a Kriek? Or do I need to find sour cherries? And if I have to use sour cherries, where can you get them?

Maybe if you brewed a big beer, lets say 10% ABV, then eisenbock it as a research and see how it goes. See if you can get a 10% RIS, up to 20%. Test your theory small scale, then ramp up. You could also use that yeast cake to help your U clone. Another idea, what about using a hearty yeast...

Ok, my first lambic. Simple 5 gallon run. Turbid mash. Boil time depends on how much wort I draw off from turbid mash. 6 pound 2 row 5 pound unmalted wheat 1 pound rice hulls 1 oz Aged Hops Using Wyeast Belgian Lambic Cultured dregs from Cuvee Rene Will add cherries after...

I am going to do my first lambic. I am confused as to which lambic to use. I see Wyeast has the Roselaire (3763) and the Belgian Lambic (3278) along with individual cultures of Peddi, Lacto, and Brett. White labs has their Sour Blend (WLP655). The Wyeast Belgian lambic (3278) has a ale yeast...

I am brewing my first lambic. When I first ferment it, do I use just a good basic ale yeast then after that is done fermenting do I add a lambic blend such as Wyeast 3278 or White Labs WLP655? I noticed that the Wyeast had some Ale yeast in the mix. The WLP655 says it is for use in secondary...

Ok, I have been AG brewing for awhile now and want to try my hand at a nice Kriek. A question I have with open fermentation is that we want yeast and certain bacteria, but what happens to the mold and mildew found naturally in the air? Does it not also inoculate the wort? Or it does but as the...

I am not planning on fermenting it at ales temp, but doing the yeast starter at higher temps.

Hello I have read on the forums about doing a lager yeast starter. A general consensus is a large lager as I have seen people use 1 gallon starters. I have seen varied opinions about what temp to do the starter at. I only have a 1L erlenmeyer flask. But in the past I have used...