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So I'm about to brew a saison for the first time, I need all the advice I can get, I have never brewed a saison before,what do I need to know, Also anybody know where I can try one of these? Thanks guys much appreciated James Siegel

I just reached my final gravity on my German Kolsch, which has been kept at a fermentation temp of 60 degrees, im going to leave it in the carboy a couple more days for the yeast to clean up (after ive reached the same fg 3 days in a row.), (ive tasted the samples and it seems kinda buttery)...

I'm brewing a German Kolsch style ale, i tested the beer today and the final gravity has been reached, (1.014). I know you have to check for three consecutive days., should I let the beer be at room temp(70 ish, its been fermenting around 60 ish) for the three days to give the yeast a final kick...

So im within a couple of days within the final gravity being reached and i have the following questions that i would be very grateful for yalls experienced answers. 1) When cold crashing my beer after fermentation is complete, what temperature (my five gallon carboy fits in the mini fridge)...

Hello! I'm fresh out of the USMC and I could only brew a couple of beers when i was in the Corps, now that i'm out i will be brewing on a consistent basis! im Currently in the process of brewing up one of my favorite beers, the German Kolsch! ( I'm going to do it right and lager it don't worry lol)