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That recipe looks good. 3711 is a beast and will get your FG way down. My saison got down to 1.004 in about a week. It has a spicy, peppery, taste. I think the hops will dominate this recipe though and you'll probably lose the Saison character. That's a lot of hops for a 5lb grain bill...

White Wheat Malt, eh? Thanks for the suggestions, I'll look into that. Any idea how much flour I'd use for a 5 gallon batch?

Hey M00ps, I was hoping you'd reply. London III

I used 15% Flaked Wheat & 10% Flaked Oats for that last batch. Are you saying I should scale the Wheat & Oats back to 15% of overall grain bill?

Not really a Stout mouthfeel but a fuller, silkier, sort of feel instead of watery. The great Northeast IPAs from Other Half, Trillium, Treehouse, etc have this pillowy mouthfeel that I'm after.

Another Cereal Killer owner here - got mine for $89 with a 10% coupon. I agree with others, having a consistent grain crush for each batch has been great. When I used to buy pre-crushed it ran the spectrum of being too fine to too coarse and was tough to dial in efficiency.

Fellow Brewers, My last two IPA's came out really good - great flavor, great aroma, nice color, dry - but the mouthfeel was still too thin for my taste. To try and increase body & head retention I used 15% Flaked Wheat & 10% Flaked Oats in my grain bill. I mashed at 154 F. I just moved...

That should come out real tasty. You chose two amazing hops that have great fruit notes. Mango, pineapple, stone fruit... Damn, that sounds good.

Whoa. Interesting pic. It looks like suspended yeast to me. If it is, it should flocculate after it's done eating up the added sugar.

For my last batch I sparged with unheated water and didn't have any problems. The beer came out delicious. My OG was lower than I was shooting for but I bought pre-crushed grains from a new supplier so I'm pretty sure it had to do with the crush. As others said, bringing the wort to a boil...

All good advice so far. Pay attention to water volumes & mash higher. Mashing at 149F will produce a much thinner beer, more appropriate for Saisons. Up the Mash temp to 152-154F. +1 for adding Carapils too.

Thank you all for the feedback. After reading your responses, I think I'll hook-up a blow-off tube to the CO2 disconnect, tape the digital probe to the outside of the corny and call it a day. Really looking forward to trying this method. Eventually, I'd like to have a closed system from...

Sweet! Thanks! I'm glad I inspired you to make some more beer, all of which sound good. Is this your preferred method - keg to keg? I don't know why I didn't think of it earlier, just seems pretty simple with less risk of infection and oxidation. I also like the thought of having a few kegs...

Gavin C - 4 gallon batches are fine with me. I brew in my apt on a stovetop so I usually only brew 3 Gallon batches so that's perfect for me. I don't need the Spunding Valve, I already have a CO2 tank and QD's for the keg, I'm trying to figure out the best way to install a blow-off and...

So I'm thinking of fermenting in a 5 gallon corny, they're almost the same price as better bottles but you get a fermentation chamber and a keg. Also, I like the idea of a closed-system on the cold side because during racking I'm always nervous that something's gonna fall into my beer. I also...

Just the info I was hoping to hear. yeeehawwww! Now if I can just figure out why my OG was so low ... thanks

phew… Thanks for the quick response. I had never done it before so I was a little apprehensive; I can rest now.

I brewed my first batch in about a year so my technique was a little rusty. I forgot to take into account water absorption by the grain. After my 2nd runnings I was off by 4 qts and I didn't have anymore water heated up so I added 4 qts of cold water into the mash tun for 3rd runnings. Is...

Komodo, Great Idea! I was going to put 2" Foam on the bottom of my Cooler Lid so that when I screw on the lid, there would be less headspace. But you took it to a new level. Putting a probe through the foam lid is a great idea. Thanks

Just chiming in. I only do 2.5-3 Gallon batches because I like having a variety of home brews to drink rather than having 2+ cases of the same beer, plus I like to get my growlers filled with some craft beer too. I use 3 Gallon BB's or 3 Gallon Carboy to ferment in, I've read that too much...