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That Belle Saison yeast is a monster, it finished at 1.004. Crazy. The sample tasted great. I guess that I will enter it in the comp as planned and see what happens.

Today is bottling day for this saison. I will update once I try it.

Wyeast's website lists tolerance to 11%, which indicates that your 8% should be just fine.

Now that the DIPA is out of the fermenter, I have ratcheted the temp up to 80 and gave the carboy a shake or two. I shall see if late higher temps can bring out any more yeast character.

What I meant is that at 70 degrees I have had great results with this yeast. Although, now I may let it ride up to 80 after reading other folks responses.

I had exactly this issue with Belle Saison, but at a much lower temp, 70. That yeast is a monster, it cranks up fast and finishes quick. I have the lower temp due to a DIPA that is finishing, but I have had great results using this yeast at the same temps. I plan to ramp up the temps after a...

I was so happy to have it all done that I did not take an OG, I will check out what Beersmith says. I went to check on it this morning and realized that I should have used a blow off tube. The DIPA last week got a blow off, this is the one that actually need it. Simple cleanup and the blow off...

At the end of my brew day I was excited to use my new coil chiller. So excited in fact that I forgot my late LME addition, the bulk of the LME. I did not realize my mistake until the carboy was in the fermentation chamber and went to clean. My spur of the moment solution was to boil the...

New store, just one year old and I was their first customer. I guess that I am trying to support a fledgling HBS, that I hope figures it out.

My local store, the only dedicated brewing supply store in town, is completely out of LME and DME. I am trying to be a good customer and not go to the liquor store that also sells supplies, but it is getting hard. If they would concentrate on brewing supplies and not on kitschy crap, they would...

I will take my 5 gallon kettle and I am sure that I can get someone to bring something big enough to set it in. I am guessing that the water, which is still mostly frozen, is at about 34-36 degrees. Might be a cool story to tell. I shall brew!

Next weekend is the AHA Big Brew and the day of our local spring meeting of the Zymurgist Borealis here in Fairbanks. There was talk last Fall about doing a Big Brew, but there does not seem to be a lot of interest. My issue is that we always meet at a local campground for our meetings, with no...

I buy them at my LHBS in 7 gallon containers, but 2 3.3 lbs containers will work just fine.

68 degrees for three weeks, the last week is dry hopping.

2 pounds light LME (start of boil) 7 lbs Marris Otter LME (flame out) .75 40 L crystal (until 170 degrees) 1 lbs corn sugar (flame out) 1 ounce magnum (60 min) 1 ounce each citra and cascade (10) 1 ounce each " " (0) 2 ounce each " " (dry hop for 1 week after 2nd week) 1 pack US-05 Very tasty

My question actually is if this is an actual "heavy" kit, or just called a heavy. The OG seems rather high when I put the recipe in Beer Smith. Would you just roll with the provided recipe or decrease some malt?

My LHBS had a contest on FB and I won a Dundalk Irish Heavy kit. I grabbed a pack of S-04, as they did not have the prescribed yeast. This is my first time using a kit. Would anyone add and/or subtract anything?

I did not realize that. Thank you for that bit of info.

I am not one to shy away from a big beer, ever. My question is only about how this happened. When I put my recipe on BeerSmith I got a lower ABV than what I finished with. The sugar was added in to my recipe. I am not complaining, these beers will soak me through the holidays, but just looking...

Attenuation, Yes. I used corn sugar in the DIPA and used Belgian candied sugar in the saison.