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Wanted to post another follow up. Just opened a bottle to check carb progress. It's carbed quite well, but I will add dextrine to the next batch to and some decent head retention. Very tart and citrusy up front, decent peppery tart middle and a long slow orangey sweet finish. It's a sipper...

Thanks! Yeah, I was sure I did everything correct...I guess I was just relying too much on the accuracy of BTP's calculations. I'm not overly worried about it. as long as it tastes good...I was aiming for somewhat low ABV too.

Totally missed my gravity, looks like its at 1.035. Followed the recipe exactly and it didn't appear that anything went wrong. Any ideas? Either way, it smelled fantastic when I put in the herbs. Looking forward to seeing where this one will go.

Brewing this tonight. Size: 5.04*gal Efficiency: 359.08% Attenuation: 75.9% Calories: 168.92*kcal per 12.0*fl oz Original Gravity: 1.051 (1.048 - 1.065) Terminal Gravity: 1.012 (1.002 - 1.012) Color: 5.13 (5.0 - 14.0) Alcohol: 5.06% (5.0% - 7.0%) Bitterness: 31.2 (20.0 - 35.0)...

Just wanted to update. Bottled 9 days ago. Popped a few bottles today with my buddy. Fully carbed. Im extremely happy with how this turned out. The aroma is at about 75% of what Id like, but everything else is fantastic. Lots of earthy, citrusy and dank goodness. Clean finish.

Never had anything from them. I think ive had a saison of theirs that had Thai basil.

As it turns out, I've got a ton of basil and lemon basil in my garden. I'm brewing a sessionable saison (OG 1.044ish) tomorrow, and am thinking of treating half of it with basil somehow in secondary. My instinct would be some somehow wash the basil, crush it a little to get some aroma, oils...

I may try a variation of this for Thanksgiving. Thanks!

Wanted to give an update. Opened the first bottles of both variations this afternoon. I'm quite pleased. The non treated version is pretty standard, mostly clean and crisp. A slight twang up front...but nothing off. The sage/orange version I am enjoying as well...the sage is more apparent than...

Is this the case with the yeast strain?

Just moved this to secondary. Smells amazing. Light citrus, honey earthy sweet. Initial tastes are good as well. A tad boozy up front, but the middle and finish are dry, crisp with light honey impressions and citrus aromas. Honestly....it may not need too much more time to rest. Going to let it...

once I have determined fermentation has slowed, I'm considering moving this to secondary to get it off yeast and to clarify a little bit. how much longer should I let it sit and rest prior to bottling? Thoughts?

Probably dregs

Update. Yesterday it was at 1.013, today it's down to 1.010. Going to keep checking over the next few days. It seemed very happy with the honey. Smells really nice. Continuing in my crazy mind are some ideas for secondary small batch treatments (1 gallon each)....I had posted about adding...

Kind of not on topic... Were you fermenting outside? I was thinking of giving that a try.

Honey went in yesterday. Everything is still chugging along pretty well.

Thanks for the replies everyone! I didnt even think to read the mead threads.

This is just about what I was thinking as well. I'm thinking about warming up the honey is a warm water bath. Oh, and I'm a nut when it comes to cleaning and sanitizing.

I brewed this on Sunday: Original Gravity: 1.073 (1.048 - 1.065) Terminal Gravity: 1.018 (1.002 - 1.012) Color: 6.76 (5.0 - 14.0) Alcohol: 7.24% (5.0% - 7.0%) Bitterness: 29.2 (20.0 - 35.0) Ingredients: 0.5*lb Honey Malt (steep) 6.0*lb Dry Light Extract 1.0*oz Czech Saaz (5.0%) - added during...

It was chugging along quite well yesterday. This is a huge relief to me, being my first attempt at washing, starting and re-using yeast. So at peak krausen I'm going to add the honey. For this process I have two questions: Is there anything I need to do to prep the honey prior to adding it to...