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Looks like I nice one. I'll give it a shot this weekend. Say 4 months for lagering?

Maybe try giving your carboy a swirl to shake up some yeast? But I would leave it in the primary for now. Assuming it is the big D.

I'm not home right now but that sounds like a big starter for a your OG. Was your starter with a stir bar? Do you think you might have over pitched? I would have to plug it in to beersmith to figure it out. I usually use the 3711 from wyeast I'm not that familiar with the white labs you used.

What strain did you use for the saison and what temp did you ferment at?

You guys are so lucky! I brewed two ten gallon batches for a wedding and was talked into 12 oz bottles and labels.

Labels for wedding beer. Silk screened onto die cut vinyl.

Just a few more pictures.

I made a few ten gallon batches for a friends wedding and we silk screened die cut vinyl. Two ten gallon batches into 12 oz bottles with the exception of one champagne style bottle of each style. Turned out slick. I may do a stock label to have around for special batches.

I have never been a big fan of IPAs, maybe because northwest ipas are not balanced well for my tastes. However, I have recently been drinking lots of Shaddock IPA and I am in love. Recently zombie dust got me hooked on citra, and adding grapefruit peel is a match made in heaven. So, I am going...

Looks like prices are up on websites. I may try to built the tower and plumbing myself assuming I can find a good flow meter rated for such temps. I was thinking of having the plumbing running up the tower of the top tier once I relocate the gas line. What are your thoughts on DIY for the...

I like some changes but I am disappointed losing the temp adjustment for gravity readings and the cell count tool was great. I don't really want to buy mr malty's app just for yeast starters.

I am still in my secondary but I plan on repitching at bottling.

Nice NES!! Metroid was the best!

Urbock 23.

+1 on the sugar for a saison, add a pound or two or three. I think you will like sorachi as your hop it works really well with 3711.

http://www.blichmannengineering.com/TOWER_of_POWER/TOP_Owners_Manual-V1.pdf Looks great!! I need one.

I love Scottish ale from wyeast since it works at such low temps for a super cool fermentation. I use it for just about all my porters and my most recent wee heavy. It seems to work well for cleaner malty beers.

Brewed traditional last night. Wondering how long it took for your fermentors to climb into the 80's? I am at 78 within 20 hours of pitching. I do have the fridge set to slow this beast down at 81.

For me it has to be goonies and joe dirt. There was a summer that was the only DVD we watched. I find myself quoting dirty joe in manners that relate to work to amuse myself and one other co worker.

I now have 1500 ml and a fresh smack pack. I do understand under pitching to encourage esters but at what point will it stress my yeast to the point of hot alcohol?