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Take your sample inside and check it at room temp.

With a full pitch and that OG a 1200ml starter should have been good with a 1.030-1.040 gravity.

If it were a high gravity beer I would feed it like every other day, when are you brewing and what was the OG of the original starter?

I agree it can handle that OG, but I use a starter on all my beers so they take off faster. When I don't use a starter, they take forever to get going12-24 hours. When I use even a small starter they take off within a few hours. Especially at high krausen.

Just fermented a Saison at 95* for a week with no issues.

A very small space heater works great in my 5.1cu. Freezer.

I would ditch the crystal malt all together. Let this get dry and you should get some sweetness from the hops. Or mash high. What yeast are you using? I'd go 001 or 1056. I've been making IPA's with all different crystal/caramel malts and they are better without it.

001 or 1056 will finish dry, if you want a malty character I would go with a lower attenuating yeast strain. I use the American strains when I make Pales or IPA's. or mash closer to 160 and ferment at 66* with Cal Ale to get around 1.012 FG. You will have to play with mashing temps but 001 can...

Until you figure out your efficiency issue, get a refractometer and have some DME on hand so you can make adjustments pre boil. There are calculators and apps that will tell you how much water to add pre boil based on a higher than expected Pre OG or how much DME to add based on a low pre boil...

It's basically a Wit recipe but adding blueberries and Brett. But I don't have Brett experience, so maybe someone else will be able to answer better. Should be an interesting beer though!

You are gonna need some rice hulls, and why not use WLP Farmhouse Blend with Brett? That recipe looks busy for a Saison IMO.

Thanks guys, I'm Rollin with it, every batch is learning something new. Definitely gonna shoot higher on the IBU's.

I have not brewed it yet, brewing today.

I know it's a low attenuating strain at 68-70%, but I'm curious of anyone else's results. I have a few packs of Nottingham, but would prefer a yeas that ferments at a higher temp due to no temp control.

12lbs 2-row 1lb caramel 40 150F mash

Has any one had any problems with high FG? Debating on using it for the first time on a 1.065 ish OG and my calculations are coming up with an FG of 1.020 which is too sweet for a 6% pale.

I've heard time and time again, if you want aroma and are going to dry hop, get as much yeast out of your beer as possible. Hops contain oxygen which wake up the yeast and coat (in some form or another) and limit your aroma potential. I transfer to another vessel only when I dry hop, and I...

I'm brewing this tomorrow with American Ale 2 wyeast. My projection is to hit 1.072 to give me a 7% ABV, which is what Bells is, 7%.

Not sure about medium crystal, caramel is the same thing, if they have 60 or 80, just bump the amount down lower than the 40.

Here it is! And it's great, not as red though.