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If you catch an infection early you can do wonders to inhibit it or even stop it obviously the one simple guaranteed way to fix it is stic the beer kin your copper again and pasturise it before bottling / kegging otherwise i do the fokllowing 1. mix up some starsan, agitate the hell out...

it tastes of tangerines and mandarins, goes amazing with the fruity esters produced by the 3711

Brewed my 4th batch of this recently but did a big change out on the hops. I bittered with EKG and then did nothing until 5 min and added 1.5 oz of mandarina bavaria. It is fricking delicious. !!! Mandarina Bavaria in Saison rocks.

I have a Mandarina Saison in keg at the moment and its fantastic. Obviously as a Saison there isn't a huge amount in there 1oz FWH and 1 oz at 5. Definitely adds a nice tangerine flavour that mix well with the fruity esters in a Saison

I gelatine fine my primary, then dry hop in secondary and then keg. i do this exactly because of fear of flavour loss, whether it would happen or not I don't know. Always been too scared to find out.

So yeah, just to follow up on this. Some utter numb nuts can't read the difference between bar and PSI on a regulator :smack:

Made my 4th batch of this. Used Mandarina Bavaria hop and added a bit more and a bit later. Should be ready in around 7 days. Will let you know results when it is kegged.

hmmm.... now running 12ft of 3/16 thick walled cable at 11PSI. Still coming out too fast. Getting a bit lost now. Thanks for all advice so far

heres the thing. At the pressure and temp the calculator reckons I need 5ft

OK so its like this. I have my beer sat at 11 PSI, its been there for 10 days keg is in the fridge, all beer lines are in the fridge, everything is icy cold. I have the correct diameter of tubing, about 6ft of it going into the tap drilled into the door of my kegerator However, my...

I know, never had a problem before but I put it in an ABV calculator at my standard effeciency and took the oats out, ABV was bang on what I hit.

Just brewed this again using flaked wheat. Unfortunately I didn't get any sugars out of the wheat, don't know if it hadn't been properly gelatinized or what. SG was 1.049 so it is going to come out as quite a different beer to my previous batch, still -- smelling good in the fermenter.

drunk mine too fast to find out.

Brewing this again today as the last lot is almost gone, going to be gutted to have a few weeks with none of this to drink.

took a bottle of this down my local bar last night. Bar owner loved it so much he said he would swap me a pint for every bottle I brought in, as many as I wanted :D I told him it was better than any of his tap beers so I wouldn't be taking him up on the offer too often,.

I would take a gravity reading of what you have and if it isn't too high just forget the second sparge and make double. If you use brewers friend it should be able to give you a post boil gravity from your pre boil gravity

mine came out 1012 and was delicious.

I remember taking a taste of the first beer I ever heavily dry hopped out of the bottling bucket and thinking 'OMG what the hell have I just done' Incredibly green and vegetative 3 weeks later it was pure tropical, citrus and pine.

ok so I have only been in bottle 2 weeks so it isn't really fully carbed yet but.... at the risk of blowing endless smoke up azscoobs ass this is hands down the best beer I have ever brewed and one of the best examples of a Saison I have ever tasted, it is so delicate, subtle and delicious I am...

Brew Method: All Grain Style Name: Belgian Specialty Ale Boil Time: 60 min Batch Size: 5.5 Gallons (fermentor volume) Boil Size: 7.5 liters Boil Gravity: 1.040 Efficiency: 85% (brew house) STATS: Original Gravity: 1.054 Final Gravity: 1.004 ABV (standard): 6.49% IBU (tinseth): 62.25 SRM...