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  1. S

    Caramelizing first runnings vs. malt extract

    In researching the possibility of upping the caramel nuances of some of my ales, I've read LOTS of threads about the process of caramelizing a bit of the initial runnings from the mash tun. It sounds like there is a bit of time required to boil down a gallon or two of run-off to get a rich...
  2. S

    Wyeast 3711 bottling question

    I brewed a Saison recently that seems to have reached it's terminal gravity at 1.002. It was fermented with the Wyeast French Saison yeast in a 15 G stainless conical, which I've tried to dump yeast from on two occasions now. I realize this yeast is a low flocculator, but I'm on day 39 now...
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