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I have been brewing some Saisons lately. I have used 3711 and Omega 500 (advertised as a hybrid between 3711 and 3724). Looking to go with a straight 3724 soon. I know to ferment hot. But, I am looking for a bit more detail on pitching temp, ambient temp, actual fermentation temp., etc...

Does the length of the mash affect fermentability, assuming the mash temperature is held constant through the entire mash? If so, why?

No question; just a report and a request for stories, feedback, lore, etc of West Yorkshire Ale Yeast, WY 1469. Have been having some fun with West Yorkshire Ale, 1469. This is my first time using a yeast for more than just 2 generations or so. Currently on generation 6. Top cropped...

I am looking to brew an English IPA, something along the lines of the following, but will likely raise the gravity and IBUs to get it closer to 7.0% and 65-70 IBUs. Thanks to @MrBowenz for the recipe. I am trying to select and consistently use 2 to 3 yeast strains and would like to...

My boil off sees to swing between about 1.2 to 1.5 gallons per hour and seems to be weather dependent. Higher humidity days - less boil off; dry, cool days, more; windy, less. I try to control for the wind by setting up wind screens, etc. But, there still seems to be a difference between...

I brewed an IPA/DIPA January 24. 1.072. 2 packs of re-hydrated US-05. I used two packs largely because one was fairly old. Shake the crap out of it for three minutes to aerate. Ferment at 63-64ish; but did hit about 67 or so for about 12 hours. It was very slow to start fermenting...

First time really going out on my own developing a recipe. Looking for an IPA that is a bit on the dry side, but something not completely West-coast. I also don't want a total orange/citrus bomb. Looking around, Flower Power seems to use a combo of Centennial, Amarillo, Cascade and...

Made a Zombie Dust clone (sort of). Pitched S-04 at around 65. Fermenting along at about 67, maybe hit 68. Fermented out in less than a week. I normally just let beer stay in the primary fermentor for three weeks before doing anything. But, I have been trying to speed up production a bit...

For reasons relating to equipment limitations, I don't have a reliable way to measure post-boil volumes accurately. I am confident in my pre-boil measurement as well as my gravity readings. Rather than actually measuring post-boil volume, would it be reliable to just calculate it using the...

Thinking about brewing my first Belgian in the next few months and I am looking for yeast recommendations. I don't drink commercial Belgians for the most part. So, I can't say "I like XYZ ale, what yeast?" I am looking for a Belgian yeast that is more fruity than spicy. Recommendations...

I am working on my keezer build. I have a black Kennmore 8.8 freezer. I am going to put in 4 faucets. I have two questions I am hoping the community can help with: 1) What are folks using for spacing, center to center, between faucets? That is, how far between faucets? 2) Where...

I find most of my beers are better after a few weeks of conditioning in bottle or keg. Is it better to condition at cellar temp (for me, roughly 68-70 degrees) or condition cold? Does beer condition more quickly at room temp? Thank you for your input.

I am starting my keezer build - an 8.8 cf Kennmore. I see some builds add a fan. Of course a fan is to circulate air. What problem is the fan is intended address? Thank you for the responses.

I have a pound of Zythos hops blend along with some Amarillo, Columbus, Citra, Centennial and Simcoe. I am brewing an IPA, mostly 2 - row, a bit of Vienna and a bit of C-20. I'd like to start using the Zythos. I prefer not to do a single hop brew. I would appreciate suggestions on...

I just ordered a black 8.8 CF chest freezer from Sears to make a keezer. $299 - not cheap, but a pretty decent price. I think they are on sale through tomorrow. My lovely wife said okay to a keezer in our back room, but only if I got black one. So, I had to spend a few more bucks. I'd...

I was in a bit of a rush and went straight from primary, inwhich I dry hopped, to keg without cold crashing first. Having a fair amount of hop floaties in keg. Should this clear after a few more days of cold crash and after drawing a few pints? Or, should I hit it with some gelatin? Any other...

Getting ready to keg my first batch and rebuilding the kegs - new seals and poppets. Should I use Teflon tape or any other type of thread sealer on the posts? I am thinking not since I haven't seen it mentioned before. But, thought I'd double check. Thank you.

Trying to figure out the parts I need to buy for my first keg set up. I have noticed that shanks come in two types - with nipple or without (in which case you need to buy a tail piece assembly. Any reason to not just buy a shank with a nipple? I can't see a need to change from 3/16 ID...

For my IPAs, I have in the past tried to hold the fermentation temp at right around 60-62 for three to four weeks before dry hopping. After a week or two, is it better to let the temperature rise to closer to 70 F or does it not really matter? Please let me know your thoughts. I have...

I use Beersmith. I am starting to get my system dialed in so that I can actually predict accurately what my mash results, etc. will be. My pre-boil gravities have been very close to what Beersmith predicts. But, my post boil gravities have been consitently two to four points low. My...