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OK, I "caramelized" my first runnings (or at least I boiled it down to a thick syrup) for a Nut Brown Ale last weekend. I've tried to attach a summary of the event in hopes this helps answer questions others may have. That said, we won't know if this process helped my Nut Brown Ale until I can...

Awesome, thanks Jim. If I don't hear back from anyone on this thread before Saturday....I will venture into this on Saturday myself, using a couple of gallons of first runnings for my 10G batch of Nut Brown Ale. If things get dicey, I can always bail early and just add it back to the kettle...

Thanks for the reply Jim. I guess everything I've read suggests you need to boil the heck out of the first runnings, to a point where you've reduced something like a gallon down to a pint of thick syrup. Folks suggest it takes about 90 to 120 minutes to do this! (all while stirring almost...

In researching the possibility of upping the caramel nuances of some of my ales, I've read LOTS of threads about the process of caramelizing a bit of the initial runnings from the mash tun. It sounds like there is a bit of time required to boil down a gallon or two of run-off to get a rich...

Thanks SmokingHole and BillyBrewer; the info you've provided tells me I can proceed to packaging. Also sounds like re-yeasting is not necessary with this strain, and in fact doing so would put TONS of yeast in the bottles. Probably not something I want at pouring time. Others I've spoken...

I brewed a Saison recently that seems to have reached it's terminal gravity at 1.002. It was fermented with the Wyeast French Saison yeast in a 15 G stainless conical, which I've tried to dump yeast from on two occasions now. I realize this yeast is a low flocculator, but I'm on day 39 now...