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We did, actually...and it came out pretty good. Not quite as piney as the original, but a nice, easy drinker. I'm sure I can dig up the bill if you're interested - it's an extract recipe, though...haven't made the leap to all grain yet.

The guy at my lhbs said it can even take up to 8 weeks. If it doesn't move any further, though, I think I'm going to pitch some American Ale...

Ok, I totally had reversed the numbers from the beer calculus projections...I thought it said projected FG was 1.040, when it was in fact 1.014. Wow - glaring error on my part there. :o The OG was 1.063. I'm seeing now on Wyeast's site that the projected FG is indeed btw 1.010 and 1.014...

Hey everyone... I brewed a Saison about 3 weeks ago, and as some suggested, I was able to elevate the temps to about 88º for the last two, and as a result the brew finished (1.037, was estimated to be 1.040). I'm just curious, now that it's done, I was going to wait a couple of days before...

ha - yeah, I figured that out a while after I posted that...I'm gonna try to wait it out a bit before adding anything in the way of sugars or pitching a secondary yeast. Elevated the temps to over 80º, so hopefully that helps as well.

will adding sugar to rouse the yeast affect the flavor of the beer in any way?

cool, man - thanks for the info. Do you think it would be ok to leave it in the primary for that long? I really want to strain out the lemongrass and ginger and get some simcoe in there as well...

Wyeast Belgian Saison 3724 - just started another thread regarding fermentation being stuck at 1.034 - > https://www.homebrewtalk.com/f39/please-give-your-thoughts-my-saison-process-341829/

Hey, everyone...started a couple of other threads in regard to this brew we made last week - a Belgian IPA w/ ginger & lemongrass. Basically, everything looks and tastes good, but I'm curious about how to proceed on a few things. Brewed it last Sunday night. OG was 1.063. Fermentation went...

Well, I've heard/read that this particular yeast likes higher temps, and can get stuck at lower temps, only to finish when you jack it up to 85 or so...even the guy at the LHBS told me that. Seems kind of crazy, as it goes against all the other suggested ranges (65-72-ish), but I don't really...

just curious as a follow up - is it possible for fermentation to be done in 3-4 days? As I mentioned, this yeast really took off at 12 hours and was going off pretty hard...but by the 4th day (possibly 3rd, I wasn't able to check) it looked to be done. I know it can still be fermenting even if...

Yeah, I'm stoked to see how this is going to turn out...my first recipe that isn't a clone. Brewed with ginger, honey & lemongrass...thought I was coming up with something unique, but after looking around I see that plenty of others have already tried some variation. Still, pretty fun to...

oh, that's it??? Guess I should calm down a bit. Thanks! :D

not only is it fermenting, it's overflowing the airlock - according to AmandaK I should just clean and sanitize it...sounds simple enough. I think it's time for a 6.5gal carboy and blowoff tube operation... :o

Hey guys...just brewed up a funky, hopped up Saison last night. Pitched the yeast at 75º, and left the primary overnight at 78º, which is about as cool as it can get in the basement. That was about 11pm. My cousin/brewing partner hit me up at 12pm today with a video showing VERY active...

thanks, guys! Great information as always. :D

Hey, guys... I'm in the middle of a boil right now and totally forgot I was supposed to take out the yeast 3 hours ahead of time. I just got it out with about 30 minutes to go on the boil, and I figure it will take another 30 to cool it down...will that be enough time for the yeast to...

Is it really as difficult as it seems? Has anyone had a good record of success with making Bocks, Vienna Lagers, Pilsners, etc.?? I'm damn curious about seeing if it can be done, but the temperature controls seem a bit excessive and I'm not sure I can handle such a long wait...plus it seems...

Ok, went straight in, and man did bottling suck nads! The bottle filler clogged with grounds about 8 times. So infuriating! Next time I'm definitely gonna go with a hop bag or infuser or experiment with the cold brew method. ;) Beer is tasting pretty damn amazing, though, so at least the...