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Thanks for all the help. Beer is kegged and in kegerator with a TG of 1.005. A certified cicerone told me it tastes "slick and buttery" and I tend to agree. It isn't infected and is...drinkable. This was a good learning process for sure.

Thanks for the info. It sounds like I could have screwed up much worse than I did and maybe something can still be salvaged from this.

Please sign me up!

Thank you.

Seeing that the SG is 1.006 now, how much longer should I leave in carboy before kegging?

I was a little unclear at what temp to pitch the yeast. The recipe said the optimum temp was 70-85 F, and not knowing if that was pitching temp or fermentation temp, I waited until it got to 80 F and pitched. As for the flavors, I think my palate isn't refined enough yet. It just tasted...

Yes, I agree not being patient was a problem here. I really wish I had a carboy big enough to be my primary. I just really needed to see what was going on my first time and not just trust. Lesson learned, perhaps. I think it tastes not sweet with maybe a hint of solvent. It smells...

Hello all- First time brewer here. Decided to dive in deep and go with an all-grain Saison using Northern Brewer's kit. Started on 06/08. Recipe called for a saach rest @ 149 F for 60 minutes but we had a hard time keeping the mash at the correct temp (fluctuated a little between 140 F and 160...