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How'd it turn out? I'm curious because I did this last night. I brewed a Dark Saison last night. I put 1oz dried bitter orange peel in the high flow chamber of my Hoprocket and 3oz of Sorachi Ace in the main chamber of the Hoprocket.

Update?

Yeah, I know this is old. But, I went with the Polarware because I cannot afford a Top Tier or build a single tiered system right now and am not sure which way I will go when I do. Like you, I had cash-in-hand to buy a Blichman, but (with guidance from my LHBS), went with the Polarware after...

I have to say, cheers for this recipe! I only got a 1.74 OG, but got down to 1.012. My efficiency is way off, but it is also my first AG, so I am learning, as well as learning my set-up. I think it tastes great! My only changes are that I used 2lbs of local honey, and I did 3oz of leaf Simcoe in...

I brewed a Barley Wine, which I plan to have on oak soaked in Zin for about 10 days to two weeks. I'm only using one oz of American light toasted oak chips because I'm not looking for a heavy oak taste, it's more for the slight complexity of the earthy oak tone with the wine that I am after...

This will be my first All-Grain brew. Did you mash the entire grain bill or does any of it get steeped? I'm also not going to dry hop, instead I will do a hopback. Anyone else try this?

How bad did I screw this one up: I added Knox gelatin to the secondary. I heated the water (1cup) to about 120-130, added 1/2 packet of Knox, dissolved it by stirring constantly, and kept is on and off the heat for about 10 minutes. I let it cool to about 90, and added it on top in my...

I'm doing an Altbier. Got a Koelsch in the swamp cooler. Getting prepared to do an Oktoberfest at our house.

Thanks. Yeah whatever I do, I will keep the temps down. I'd like to do something English. I really like Hobgoblin, but I am not sure what style of ale that is. I don't like anything nutty like Newcastle.

I'm still doing extracts for now. Sometimes I buy a BB kit, sometimes I use a recipe. I usually use a liquid yeast and now have a few packs of Nottingham laying around. My first two brews were with Nottingham and they both had a flavor in the background I did not like. At the time I had no way...

I just brewed a kolsch with wyeast 2565 kolsch. I was shooting for an OG of 1.042-1.045. I got 1.040... oops. I'm hoping to get to 1.007. I usually do not brew anything under 6%, so this is my first smaller beer. Any experiences with how low this yeast normally goes to?

I want to do a Kolsch and an Altbier for October 22nd. I'd like to just brew both the same day and get it over with. I have a 6.5 gallon F.bucket, a 5 gallon carboy, and two 6.5 gallon carboys. I figured I would ferment one in the bucket, and the other in a 6.5g carboy. When I rack...

That should work.

I have found all the threads on Wyeast 3724 saison to be very helpful. Mine started within 11 hours, airlock activity quit within 24 hours, I kicked it out to my shed (90 degrees) brought it back in, put it in an Igloo Ice Cube with a heat blanket, kept the temp at 85-90 degrees, and it...

Maybe. But I racked about 10-12 degrees cooler than fermentation. CO2 usually leaves the solution because it expands when racked at a warmer temperature than what was used to primary.... or so I thought.

Camneel, I thought mine was done at 1.008, but after racking (4 days ago!) I'm getting one bubble a minute, and my temp is only 78. Wonder how low it'll drop? I'm hoping to bottle it in 10-17 days, unless it's still going.

I've had mine between 85-95 degrees for 9 days. I had mine in an Igloo Cube with a heat pad in there to keep a constant temp. So, after 9 days I went from a SG of 1.065 and a FG of 1.008! Not sure if I just got a superpack of 3724 or what! Taste is great so far. I racked it, and will let it sit...

What?! That whole punching SWMBO is a joke? Man.. ok.. you got me, but.... should I check on her?

Yeah, that's kinda what I did. I added the time to my boil it took to get back up to a boil. Thanks to everyone for the info.

I brewed a Saison ete I found in my friends Zymurgy Magazine. I do not do all-grain (yet!) so I did the extract version they had printed along with the all-grain. The extract version was a little strange in that it said to put 1/2 of the total DME and LME in the beginning of the boil, and the...