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Update on how the recipe went: I made the mistake of not measuring how much champagne yeast I used, but I believe it was about a half a pack. At first the beer was great! The sorachi really stood out. I entered it in a local contest for clones and got good comments back. After about two weeks it...

Barleywater, I have never brewed a lager and thought this would be a great one to start with. Do the times you listed for fermentation (the 15 & 25 days) include all the time, or was there additional time for lagering? Thanks!

Thought I would update - I just bottled my clone of Sorachi Ace. Two days before bottling I added some champagne yeast to the secondary. After two days it tasted great out of the secondary, with no additional activity noted in the airlock! I will update again once the bottled have aged.

I have heard it will last 2-3 weeks, as long as the Ph remains below 3. I personally have kept it is a sealed container for over a month, but then had some issues with a batch that might have been sanitation related, so to eliminate that as a potential issue I use 2 weeks as a pretty hard and...

Thanks for the advice. I added some DME and got it back in range!

Brewing an all grain saison. Screwed up my water calculations (as best as I can tell) and when I got to the boil OG was off 1.045 target to 1.032 actual, so efficiency is at 45%. Is this worth saving or do I dump it and start all over again?

As bmick mentioned, they do use Sorachi. I believe it is dry hopped also. I guess my real question would be do you just add champagne yeast during the bottling process or would it make more sense to add it earlier in the process (i.e. around 75% attenuation or maybe in the secondary)? Also...

Brooklyn Brewery makes an awesome saison called Sorachi Ace. The label says that they re-ferment with champagne yeast in the bottle. I was trying to put together a similar type clone recipe and was wondering if anyone had any experience with re-fermenting in the bottle.

What program did you use to design them?

Just curious - how low was your OG? What was the pre-boil OG?

Welcome from Jacksonville!

I use a plate chiller and it is a huge time saver. During my boil I set up a cooler, fill it with water,then add ice until my water is about 7 to 8 degrees below my desired temp to pitch the yeast. That is my water source for the plate chiller. i can chill 5 gallons perfectly in the time it...

Welcome Jupanu! I have visited Bucharest before. Very interesting city and people.

I am new to all grain and to this site and I found that combining all these books with commentary and advice from this forum really helps advance your brewing. The books have a great base knowledge, but the forum helps address specific issues and fill in the gaps.... so no stupid...

Thanks everyone! All good advice and info. I appreciate the assistance!

If I understand by what you mean by "How was your crush", Northern did the crush for me. I am not experienced enough to tell you if it looked good or not. One other variable was that my brew day got pushed two weeks after receiving the crushed grain. Could that have killed my efficiency?

It was a 5 gallon batch. Mash Water was 3 gallons Sparged with 4 gallons.

I brewed an American Wheat all grain (from Northern Brewer). 4 lbs of Rahr White Wheat 4 lbs of Rahr 2 Row Pale Sacch Rest at 152 for 60 minutes. My temp seemed to hold real well the entire 60 minutes. Then a 10 minute mashout at 170. 1 hour wort boil 1 oz Willamette (60 min) 1 oz...

Rich, Thanks for the info! I am new to AG (and the forum) and have two batches fermenting now - an American Wheat and Pale Ale (both AG kits from Northern Brewer). I followed the recipe instructions to a "T" on both. Water quantity was spot on and my mash temp was also spot on with very little...