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If you drink sour beer with live lacto cultures, it is already probiotic. This might be the reason you tolerate sours better. If you’re not already familiar with it, check out the co sour method posted by @RPh_Guy

I agree with bkboiler; 2 deg F per daily is my method also. This is among the best Saisons I have ever made. Cheers and Good Luck!

AHA, BYO, HomeBrewTalk, books, blogs, occasionally Zymurgy

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I should also add, I fermented at 85F for just over 3 weeks. Very nice taste overall, 3726 gave the right amount of Belgian character. I will now store at 66F in my basement to see how the flavor evolves. If I was to make this again, I might aim for a pound less of malt, perhaps OG of 1.055 -...

First tasting notes: OG was 1.64 and FG was 1.007 for 7.5% ABV. Taste is on the dry side with medium body and carbonation. Nice lacing and head of foam.

LoloMT7, I just brewed this 4 days ago, pitching 3726 at 72F. How many degrees per day do you recommend ramping the temp up? After 3 days I am at 81, but I fear I have been too aggressive. Any thoughts at this point? Keep at 81F for the remainder or still ramp 1 degree/day to get to mid-80s?

Count me in!

Have you tried purging O2 from the headspace in the keg, right after the beer has been transferred?

Thanks Crusader, I agree as well. Reduce bittering hops only by 20% and you might be closer to the AA range your palate is looking for. Cheers and let us know your results!

Ok, I have had a number of beers turn out much hoppier than I have desired. I believe overhopping occurs more often than not with all-grain brewing especially with full volume boils. This is because Alpha Acid isomerization increases when gravity is lowest at the beginning of the boil. I'd like...

mprowland, with the off flavor, would you characterize it as overly hoppy? Or more of an astringent flavor? or both? I have a few more thoughts but wanted to see if you can characterize it a bit further before I make any further suggestions

Welcome to HBT. I am on the far west side near (Aurora area). Happy to help with any questions as well. Cheers!

Love it! Glad to help! Also, if you bottle beer and want to avoid oxidation, try to fill the bottles just under the cap so as to reduce headspace. Cheers, Joe W.

Refer to Palmer's How to Brew for a more detailed explanation on hot side aeration. Essentially, the wort is susceptible to oxidation at sparge temps (but not at pitching temps).

BigDaddyBrew might be on to something with the strainer as a potential source of infection. Tey taking it out of the equation. If it must be used, try soaking it in hot PBW solution for 30 min and then rinsed/starsan'd prior to use. Personally, I use fine mesh hop bags to keep a large portion of...

reading thru this thread was just like driving the Road to Hana...but having read thru all the posts, my money is on oxidation; either hot side and/or cold side. Water, I feel, can be safely ruled out since all styles taste equally bad. Watch hot side aeration during sparge (minimize splashing)...