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I don't think so. I didn't move it the next two times. It seems to me to be unique to this yeast strain. Have you used it?

Well, the same thing has happened the next two times I used this yeast. After about a week of fermenting a sudden surge of fermentation. Very odd, very odd

I've been homebrewing for 17 years & I can't remember this ever happening. & it's with a yeast I'm using for the first time so I'm not sure if it could be a characteristic of the yeast. Wyeast 1332, Northwest. When I did a started I noticed it didn't kraeusen much even though obviously active...

Totally illegal in Iowa, as are most good things <(}>:{

Thanks. Yeah, seems plausible. Good article.

^ what the thread says. Need to know. Thanks

Yes, next time I want to try a smoke beer I'll definately have to do a partial mash.

Holy ****, that's a lot. I've only tried 1/2 to 1 lb before which always seemed to make for a noticeably smokey wort but never translated to a very smokey finished beer for some reason. In this case I'm not really shooting for a smoke beer just a little nuance in an olde ale. I still wonder if...

I can't find reference in search to loss of smokiness during fermentation but it seems to happen to me. I've tried this several times & the fresh wort seems smoky enough but the final beer seems to have lost the desired smokiness. Could the co2 be "scrubbing" off the smokiness? I'm just doing...

I'd 2nd the Windriver kits. Been useing them for 13 yrs. now. Check their internet newsletter for great specials. Just picked up a Wit & a Saison on special there.

Have you got over to Floyds yet? Hang a left on hiway 5 & head west five miles or so, you'll run right into it. I think you better try the Sury offerings, everybody raves. I've had one, it was a belgian style but i don't remember the name. Tasty though. You must be there for the tournament...

Yeah, sounds like a typo to me. I've put as little as one star per gallon into a stout & got a very subtle but noticable effect. Don't know what that weight might be but it's way, way less than an ounce. The stuff is pretty strong. I'd agree, .5 max.

Holy ****, you guys are nutz, more power to ya. The wife gives me the $60 start up (includes first batch kit) 13 yrs ago & I'd be surprised if I've spent much more than another $100 on equipment since & most of that is just relacement. Everytime I think of getting something new I end up going...

Love that movie, 'specially the scene with Tom Waits & Iggy Pop. Well, actually, that's the only part I seen, but it was hilarious.

My reading was 1.054. Pretty close.

5 oz should be plenty (5 gal batch, right?) If you're not boiling that sugar in a couple cups of water prior to adding it to your bottling bucket I'd think your carbonation might be uneven bottle to bottle. If you do add more sugar I'd go easy. A couple tablespoon could make a pretty big difference.

Adds bugs ??!?

I broke a few bottles with my balck beauty, I blamed it on the fact that the jaws that grab the bottleneck are uncovered metal. Just as likely it was due to my own clumsiness but now I have one that has a plastic covering on the jaws & I've never broken a bottle. Unfortunatly I don't know the...

That seems odd to me too. Midwests saison is a wit beer style & I always think of a wit beer as being one that doesn't have to age so much & maybe even shouldn't? Not really even all that big either. The other supplier I like to use, Windriver does their saison kit all barley malt (a little...

Yeah, I tried that kit. I had mine bottled 3 weeks after brewing & very drinkable a couple weeks after that. It'll keep developing & changing over time, the spices may be a bit prominent at first but that's the fun, to monitor the progress. Anyway, brew it now & it should be fine in August.