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So, I was trying to do this recipe earlier this year, but I can't seem to get a handle on it. I really want to do an imperial version, approximately 10-12%. We are going to add some homemade vanilla extract at bottling time, I think. Below is the information from Abita. It is one of the...

I'm going to add it to an imperial saison, an imperial version of the French connection by abita. It has a slight vanilla finish, and my girlfriend and I both like vanilla. There seems to be no beers with a nice vanilla finish, only a slight one. The original is 35 IBU, but going to put more...

I put the beans vodka, and will shake it every so often and leave it in there for at least 2 months. I will do it at bottling. Thank you!

I'm making my own vanilla extract with vodka and vanilla beans. I'm not exactly sure when to add it to my beer. I've tried to google it, but I always get conflicted answers. I used a clean knife, but I didn't sanitize the knife with star san though. I'm worried about potential infection. I...

Yeah, it's just hard to hit 10% ABV with just malt alone and without other stuff that I don't need to mash.

Well, the rehydration says to start it at around 83-93F and it'd be easy to get my wort to that temperature than to let it cool lower than that to pitch at same temperature since I have no way to refrigerate it to cool it down

Did you happen to get the info? :)

I wonder if I can get the rehydrated yeast and wort to like around 80F and just pitch then

I dont

I just made some inverted sugar that will shortly become Belgian candu sugar. I did cook it a bit longer so it is darker than I'd like but that's okay

What do you mean put it in the fermenter and let it equalize with the wort?

Yeah, but this yeast won't be active that hot. Max temp range is around 75F.

This yeast temp range is around 63-70ish.

Well, it uses caramel, French Vienna, and wheat malt. Instead of 2 cans of Pilsen, I might do 3.3 lb of wheat and 3.3 lb of Pilsen, and some other steeping grains?

I am probably going to use the Lallemand belle saison yeast. I am a bit confused on how to do it. Basically, it says to boil water to 86-92F, put yeast in, leave for 15 minutes. It says then to suspend yeast completely. (What does that mean?) I have no idea what it means by attemperate...

What do you think of using that belle saison, 6.6 lbs of Pilsen malt extract, 2-3 lb of inverted cane sugar, 1-2 lbs of corn sugar (4 pounds total of sugar), with 1 lb each steeping grains of caramunich and flaked wheat? I'm not sure about the caramunich though. I know my local store has it. I...

So they only carry white lab wlp565 and wlp568. I don't want to try the wlp565 dye it bend finicky and can stall for 2 weeks. They have the wlp568, but it's use before date was oct 23rd. They also have a dry yeast, lallemand belle saison.

It doesn't say if they add any additives. I want to try to use the wyeast 3711 saison yeast. It might be worth to do that and add extra Pilsen malt, try to make that inverted table sugar with 2 lbs, then add 1 lb of dextrose. (I bought dextrose as a part of my workout stuff, and didn't really...

Ok. I think I will do that 60 min hallertau book time. I think I will do 2 lbs of table sugar as a sub for the light Belgian candi sugar. (Which seems to basically do the same thing) and 2 lbs of corn sugar. They say if you use more than 20% of table sugar and etc, you can get a cidery taste...

I am going to try to use that exact yeast. Do you suggest I add more malt to up the ABV then? I want to try to get at least 10% ABV. I was wondering if a higher gravity would affect the level of bitterness you taste.