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Looks good. Is the DME because your kettle is too small? Not that it would even matter. I would probably opt to dry hop right as fermentation activity is barely going anymore, instead of at pitching. Sounds like a great recipe though. The name "Pike Place" makes me want it to be a Black IPA. Maybe s...

gvhorwitz, what is the issue you're having entering the grain bill? I see your percents for specialty grains were 0% and your base malt was 100%. You can either enter ratios that equal 100 (total, for all grains) in the Grams/Ratios box, or enter exact weights that you already have. You have amounts...

your water to grain ratio is really high, which goes along with what I said before. I'd go with #3 on the strike temp adjustment and see how it goes. you can always raise the temp if you come in too low (cool thing about BIAB). Take notes and go for it.

Also, what is the mash temp? 154 still sounds really low for strike temp, I think you'd want to mash at that for an Irish Red. Post your file and we can see if there are any errors.

EDIT: just saw your post, looking at file now.

Northern Brewer probably assumes you aren't using the BIAB method, but probably some 3 vessel system. One key difference would be the amount of water used to mash – less with 3 vessel, so you'd need a higher temp to equalize the grains to the desired mash temp. With BIAB you should be doing full boi...

I also really like the French Saison yeast 3711 by Wyeast – it finishes quick. Next Saison I do though, I'm gonna do a blend of yeasts, which would likely speed up fermentation as well as add a layer of complexity. Also seems as though Saisons improve with a bit of age on them, so rushing it through...

I had a Saison once that took 6 weeks to hit final gravity. That yeast is notoriously slow, WLP565 Belgian Saison I Yeast. Racking it out of primary at 2 weeks would have been a mistake. Autolysis may have been more of a concern in the early days of homebrewing with questionable yeast packets that w...

Saison yeast are a different animal, as goulaigan points out. I think you are fine with the temps you mention, though if it were an English ale yeast, then not so much. Good to hear you are using a hydrometer. You didn't mention how long it's been in primary. There are several strains of "Saison" ye...

man once again, same beer, bacus predicted OG: 1.068 and got 1.077 doing a sparge. 60 min rest at 151*F then ramped up to 165*F over 15m, pulled bag and steeped in 165*F sparge water 15m, stirring, then pulled and drained the bag. i will have to adjust the efficiency the next time to see if i can na...

Perlick tap gas leak?

Wondering if that's where my problem is ... I have a 2 tap tower kegerator with 5lb gas tank inside with a new tap rite dual regulator. Two ball lock kegs, 15 ft / tap of silver barrier line and Perlick 525. Kegerator is at ~40 and regulator ~12.5. Kegs seem to be perfectly carbed once I clear the l...

I've only used saison yeasts so far and haven't brewed other Belgian styles. Did you make a Dubbell or Belgian pale? Let us know how it turns out and what sort of yeast character it lends.

Use this thread to convert recipes to suit your equipment...

Yeah, I'll have to check the grind to be sure, though I'm not sure how to measure a "normal" grind. Will look into that. Another detail that could be a factor is that I used a brand new fresh bag of 2 Row for 77% of the grist. On a prior brew with my friend using the mill we used older grains stored...

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