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I'll second this. I never get a clean siphon. Plus the extra practice of sanitation can be nice. I'm a biochem major by training so I'm a bit anal about keping my equipment clean.

I must say Marcus, thanks for starting this thread. It has been a treat to read with all the passion, rage, and sarcasm that came about. Also please let us known how it turns out. I'm fascinated to see what you think and what the results will be.

I love to polka. Can't say I'm great but I can sure get around the dance floor. Especially after a few beers. I'll polka anywhere there is music. Being only 27 I'm sure I'm in the minority for my age group but its a heck of a lot of fun. I mainly dance at weddings and there is a German fest...

Piratwolf, have you used 3711 at higher temps before? If you have could you let me know what sorts of differences you see in the taste profile. I'd be very interested in knowing what you find. It's interesting how slow the progress is on your beer. With how much of a monster it is I guess it...

Sounds like just the yeast for the job. Thanks for the info guys.

Say, I'm wondering. Has anyone used french saion yeast from wyeast at 60-65 deg? How is the flavor and ester profile? I'm contemplating it for my next wit because I have it and it intrigues me. My basement is at 62 deg. Which is lower than the range of the yeast. But I was hoping that might...

I didnt catch it when I first read it... but awesome!!! Lmao!

add in 5 gallon irish heavy ale 10277.7

Keg it.... if you dont like the way it tastes, wait longer until it tastes good. Kegging is very similar to secondary. I have had beers that post secondary I put in the keg and wait until it tastes good before I serve it to people.

I just brewed a maibock with them. Really excited for it!!!

If you pitch yeast you will make beer. If you want unfermented wort, maybe make up some wort and super sanitize everything and keg (assuming you want carbination, becayse even bottling with yeast may make alcohol). You could even do a mini batch of a gallon or less and keep it in your fridge...

6508.5 +5gal irish red= 6513.5

Ive got a certified evil (stout) from lucky bucket.

I did a strong sasion with 3711 and it turned out great! I'm a big fan of the ester profile, especially fermenting at 76 deg or so.

So what was the recipe???

So when I am just pulling something together I found that brewersfriend (a site, you should be able to google it) has an interesting feature that you can put in your info and it will come out with potential options of what the beer could be considered... obviously it may fit into a number of...

I did the carmel amber ale that has been raved about from the recipe section. (Sorry for not citing the original brewer). I made it for a bunch of friends for after the warrior dash and it was a huge hit. Not too heavy which helps following a race. But both beer and non beer drinkers alike...

I'm not going to lie, I have not read any other posts in this thread but I think this is an amazing quote. (Thus the reason I am looking at this thread...) I just might have to start from the beginning.

I'm very happy. I got two books, how to brew 3 ed, and designing great beers. Also I got a refractometer! So ready for brewing!

I've been bored all day and this has just made my day a lot better. Thank you!