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Does changing to Wyeast 1968 really make a good difference? Do you think using s-04 would give similar change?

How did the marris otter change the recipe?

So you add the maple at high krausen? This sounds like a strange question, , but how?

Anybody have any updates on this strain?

Did you make a starter for this? Or just pitch the vial "as is"?

nvm, I see now. thanks!

Is this a Mash PH on the HOT side (mash temP) or cooled down to room temp?

in!

great thanks!

Let me know if the stand and kettle fall through. i'm in vermont and would be interested.

Agree with all of these. Especially CBC (cambridge brewing company) - great place for some grub too. Trillium makes a great pale ale. If you are looking for a bar that serves it, i think Lord Hobo (walking distance from CBC) usually has some on tap. have fun!

Interesting. Does anybody have any reports on the stability testing for the Omega meter?

How are people who ordered the Omega liking this ph meter? Does it seem like a good fit? I'm going to order one tomorrow and I've got it down to (like most people) the omega and the hatch. thanks for any help!

What are people fermenting the Saison Blend at?

Hey there! Fellow VT'er here. You're in luck - there's tons of great breweries here in vermont. I'd recommend hill farmstead, and on your way back go through morrisville and hit up Rock Art (they just released a bourbon barrel aged barleywine). Keep driving on that road and, besides the...

Hi Everyone, I made a small, 400 ml starter for the WL644 yeast and want to now step it up. It was on the stirplate for 6 days, and has been cold crashing for about a day. Is this what the yeast is suppose to look like at the bottom? How should I go about stepping it up? Should I...

It's the saison III from white labs last year... It's been in my fridge since november

36 hours (give or take a few hours)

Hey everyone! I stopped the stirplate today before work and just got home. This is what my starter looks like now - (before i shut it off..nothing was up top and it just had the tiny bubbles you see around the ring now) - do you think this will be okay to pitch? or is it infected? thanks...

This has me thinking - do you bag your hops when you're dry hopping in the keg? And, do you transfer the beer over to another keg before serving? Thanks for all of this knowledge guys! ben