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I'm brewing up 2 batches of Saisons this weekend. One will be an apricot version that I absolutely adore. The other one I'm going to experiment by splitting the batch into smaller carboys and letting sit for a spell - 1 x spruce tips, 1 x sour cherries, and 1 x dry hopped with Mandarina...

Batch #2 on my Catalyst and I couldn't be more pleased with it. The only adventures are taking the jar off, and getting the rubber seal back onto the lid. Outside of that it's an excellent system.

Thanks for the thread... I bought a Fermentasaurus and was completely dissatisfied with the valve. The process of evacuating the trub was a disaster, and I can only hope the final product isn't oxygenated beyond hope. Fortunately the LHS guy is super cool, and upgraded me to the Catalyst. I...

Aside from the size and all other pros/cons, would you prefer the Catalyst over the Fermentasaurus for residual trub? My LHS will upgrade the Fermentasaurus to a Catalyst for me.

I bought a Fermentasaurus after watching your video Larry, and other videos, and, after its first batch I'm quite frankly extremely disappointed with the narrow channel to the bottle. Since I do a BIAB AND use a strainer when transferring there is very little "stuff" making its way in. I brewed...

Interesting... however, since co2 has a molar mass of 44g versus 33g for o2, would the o2 not rise above and the co2 protect the beer? Back to the recipe, I'm going to wet hop this recipe with a bit of Magnum from my garden for bittering, Cascade + Centennial (local farm has this available real...

I'm sorry folks, but I finally got my hands on a 6 pack of Zombie Dust and this recipe is nothing like it. There is another hop, like an El Dorado or something. Plus, is not nearly as malty. I've brewed this verbatim 3 times and my home brew is much better. And considerably different.

SMaSHing Pineapples Azacca Pale Ale West Coast Saison in the Sun

Thanks for the research - much appreciated!!! My first hefe was a kit from my LHBS and it used WB-06 --- OY!!! Not even close. Actually not really sure what I ended up with. Anyway, I've done a boat load of reading and the 3068 or WLP300 (same yeast strain) appear to give you a more genuine...

So I dropped by my trusty LHBS (Goldsteam) and I asked Jason if he could double grind my malts for my BIAB session. He said he had just got new grinding rollers and wasn't sure if that was worthwhile. When he did the initial grind it was CRAZY - definitely no need for a second go around...

OK...... So when you type in 35% efficiency instead of 75% efficiency you're going to get the wrong ABV.... 5.81%. Going to be higher as I got 1.061 OG instead of 1.058 after entering the correct efficiency. OY!

Thanks for the advice. Most videos on starters are using healthy yeast. Very light wit (~ 3% ABV). At least that's what my Brewer's Friend is telling me I'll end up with. Even though I BIAB, I do a bit of a sparge to get as much efficiency as possible and I got a super tight grind on my grains...

I got a smoking deal on a pack of Wyeast Belgian Witbier 3944 (50% off). The harvest date was Nov. 16, 2017 so that's only 3 months old. According to the Brewer's Friend calculator it has about a 29% viability. Anyway, I put it in a 1L 1.040 DME slurry with the packet at room temp and left it...

The fermenter is in a nice cozy place in my basement ~ 68f. The fridge is in my detached garage 100'+ away and up and down 2 stairs.... that's a lot of sloshing around.

I'm putting together my strategy for a 5g Zombie Dust IPA and was wondering if coldcrashing at the end of fermentation would be worthwhile? It would mean a whole lot of disturbing the fermenter to get it to my fridge. I did a well hopped PA and it came out crystal clear without whirlflock...

This is probably part of my issue. Being a newbie, after the fermentation ends I've been a bit quick on the draw to bottle. Perhaps leaving it for the full 2 weeks will allow the trub to settle a bit better. Thanks!

I just cracked my Fieldhouse Salted Black Porter (2 weeks in the bottle) and the alcohol put me off a bit. This definitely reaffirms my thoughts that it needs some time. Whew!

I've done 2 brews with this yeast, and it certainly is forgiving, however, it seems to leave an enormously large amount of trub which results in less than anticipated output. Is this just me? Is there a better alternative? Maybe I'm being too picky.