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Good info Texcon! I think this summer I'll dabble with adding some kind of grape/fruit juice into secondary for a saison. Did fermentation kick off again after adding the juice?

Interesting. Thanks for that bolus. I'm planning on doing a 50/50 mix 1oz mix of motueka and mosaic for bittering, then .25 oz around 10 min, and the last .25 of each at flameout to see what that does. I didn't buy too much in hops cause I'm not a huge fan of bitterness but I'm interested in...

woops, I ended up getting some mosaic and motueka. I'll try to only use a .5 oz of mosaic for bittering and try a late boil schedule for the motueka and the rest of mosaic.

I want to brew a fruity saison next weekend, I have my yeast selection figured out...anyone have a go-to recipe they'd care to suggest? I don't think my LHBS has spelt malt. Also, what are some of the fruiter hops you guys have enjoyed? Thanks!

3711 has an odd habit of dropping gravity to around .012-.010, making me think its done. Then I rack to secondary...and BAM 3711 decides it's still hungry. I mixed in forbidden fruit yeast, but still...twice this has happened. It amuses me...I don't notice off flavors, and I get more alcohol so...

Yeah, mine is probably close to that temp if not higher then 80F. Feels warm to the touch which is a good sign. Here's to hopefully good byproducts from the healthy yeast.

Good news, for those looking for an alternative to the water heater, and tub option I wrapped up my Belgian-inspired stout/Allagash Black inspired wort in an electric blanket, and another blanket on top of that. It's warm, I don't have specific temps, but its warmer then anything I could achieve...

So I couldn't get the exact yeast combo I wanted from my LHBS. I picked up 3711, and Forbidden Fruit. I like both yeasts, and I'm not planning on doing starters, I'm just going to pop the nutrient pouches, shake, and let them duke it out in the fermentor. I do plan on washing/harvesting after...

I'm getting antsy to try a dark belgian stout inspired by Allagash Black in this Craft Beer for the homebrewer book I bought in the fall. I got an electric blanket I'll probably wrap my fermentor with, and I think I'm going to go for the fruit bomb mix of 3711, and WLP that you love moops...

I'm using dark brown sugar in my apple wine this year. Smells pretty good right now. Fermenting like a champ with Lavlin D-47 yeast.

I'm 1 for 2. The dry, english style cider will make it. The one with the Wit yeast sadly is already going to vinegar territory.

Thanks for the responses, I'll get a thief ready and pull the samples today.

https://goo.gl/photos/qFMtG9if9zP6iJiv9 https://goo.gl/photos/p9R8L3nfz7RWEBW47 So I had a bit of an infection start in both of my ciders this year. Was a bit lax for a few months with airlocks, etc. As long as when I go to bottle the ciders/rack them to the bucket. And I leave about an inch...

Moops, you might of done this combo, but I might try taking 3711 and combining it with Wyeast Forbidden Fruit. The esters from Forbidden would probably pair well with 3711's lemony leanings.

I want to add more dimension to my Saisons this upcoming year. I think I'll take Moops route and experiment with dueling yeasts in the fermenter.

Yeah, I would have to just mash at a lower temp then what I'm accustomed to. I generally shoot for 155-159. Would probably need to hit 150-153 degrees for Super Saison.

Moops, I tend to enjoy residual sweetness. However I think because of the esters, and phenolics generated by french/belgian yeasts it adds to the body, and perceived flavors which mask the dryness for me. 3711 created an 8.5% Saison for me this past summer. I would most likely use a combo of...

I want to try maybe next summer a barleywine equivalent of a Saison, I know its out of style...but I think it would be neat to see what high alcohol, fruit bomb flavored Saison would be like. Maybe do the fabled WLP 585/WYS 3711 combo moops talks about. If I get around to it I'll post the...

Hey Ken, this is my 3rd year of trying a cider. Don't forget to add nutrient, the first year I made a cider I didn't add nutrient, yeast stressed, created a ton of sulfur that never dissipated. Also like many have posted be patient. Last year my cider was done in about a month using Wyeast's...

Once I get past this random health bump I want to dedicate next summer to just making different Saisons. Some floral/hoppier, a table/low ABV, and re-pitching onto cakes to make another winter-version/biere de garde, and a Imperial version. Buying the farmhouse ales book by Phil Markowski...