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I am super excited to find a clone recipe. We brewed last night and we are hopeful for the results, but being from an area where you can't get snow day shipped in, does anyone have recommendations for a similar beer that's available commercially in the northeast? I have never actually had this...

Thanks for all the input... like I said, we're newbies... this is our 4th batch. I'll probably try to brew this again with 3711, but when I get more experience, and better heating/cooling equipment, I'll definitely be going head to head again with the 3724. Also, good to know about letting the...

We racked to the secondary after 3.5 weeks because a few guys at the lhbs recommended not leaving it on the trub for too long because it can throw off the flavors. We figured it would just keep fermenting in the secondary while not sitting on the trub. Is this a bad rule of thumb? Should we...

Yes, it's been fermenting since May. I am going to check it again this weekend as it seems to be doing something, albeit very slowly. I shook it up this weekend and put it in a warmer spot, so I am hopeful that did something. I really can't decided whether to pitch more yeast or just let it...

First off, we are total newbies. For our 4th beer ever we decided to try our hand at the Saison extract kit from Northern Brewer (recipe here) on 5/26/2012. We pitched the yeast - Wyeast 3724 Belgian Saison - at 78 degrees with an OG of 1.058. Being the noobs that we are we didn't know how...

@Brewskiletta I am planning on brewing this in a week or two so that it's ready around halloween. How long did you let it condition in the secondary v. conditioning in the bottles. I've got time on my side, so I'll use the whole spice packet, but am wondering about the timing in each stage...

Thanks for all the input!! The readings were taken at approx. 64 degrees, which shouldn't put it off too much. Since the gravity hasn't changed we are just going to bottle. Thanks again!

Hi All – Newbies here. Probably asking a question that’s been asked a hundred times, but I am really not sure what to do here… We’ve got two batches under our belt (Irish Stout and an English Pale Ale). Our question pertains to our 3rd batch. We brewed a Brewer’s Best Imperial Nut...

I just brewed this yesterday. This will be our 3rd batch ever. We're planning to move it to the secondary in about 10 - 12 days and leave there for a few weeks before bottling. The different priming options mentioned in previous posts sound awesome. I might look into that. We are so new to...