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I have a total of 4 batches under my belt, 3 extracts and a partial mash. Batches 3 and 4 are in process, but so far so good. I want to do all grain. Always have. I'm getting closer. Ok, on with the bragging...to me anyway. This past weekend I picked up a huge amount of all grain...

I am looking to brew a saison as my third batch and have noticed some talk about higher fermenting temperatures in order to replicate the way it was brewed in non-temp controlled environments. I've looked in my books and through the forums, but haven't found anything specifically addressing...

Greetings all! Just stopping in to say hello and introduce myself. I just started brewing and was looking for more info online and came across this forum. Of all the ones I have looked at, this one seems to be more my speed. I have my first home brew (a partial mash IPA from Brewers Best)...