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So I'm looking for advice to see what more experienced folks think, but here's the basic recipe: 7 gallon batch Grain bill: 15 lb Briess 2 row 4 lb Lt. Munich 1 lb Chocolate malt 12 oz Crystal 60 12 oz wheat (red?) 4 oz Carafa Special III 5 lb or so of roasted pumpkin Hops: 1 oz...

I'll put the question first and then the explanation of why I'm asking second... Question: Has anyone else noticed a re-invigorated fermentation with Wyeast 3724 upon adding fruit? Any thoughts on why this might be... (in this case, I don't think it's just the added sugar since it's...

This weekend I will be brewing (hopefully) a saison similar to the one I made last year. It's pretty straightforward as far as recipe goes and I'm using the Wyeast Belgian Saison strain of yeast. (The specialness of it comes from the rhubarb that gets added to the secondary.) The snag is that...

Alright, so I'm a little paranoid with an infection in the last few batches... Anyhow, I'm working on a Two Hearted clone and got a bunch of yeast from bottles that has been going (bumped it up to about a liter last night). When I stepped it up last (and I'm a fairly careful brewer) I noticed...

Alright, so I have a few batches under my belt (all extract and partial mashes up to this point) and they have all turned out very good. I thought I'd get a little cute and add rhubarb to the secondary of the saison I was brewing. Anyhow, it has looked like this for weeks and it doesn't seem...