re: Homebrewing Thread: Volume II

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Forget about a double brew day.

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I'd rather do a double brew day than a single brew day. It's more efficient use of my time in most cases. It would have taken me 5 1/2 hours to brew 2 beers had I not been doing a kettle sour and had boiled the second one after collecting the wort. Being able to mash the second beer while the first is boiling is big.

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BottomlandBrew

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biab

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What kind of equipment do I need for this to make 5 gal batches?
What size kettle is probably the real question I assume?

I currently make extract beer with an 8 gal kettle.

I usually pour everything into the starter so I don't lose any yeast/bugs. Make sure you are starting with a very small starter and stepping up every few days.

I'm brewing as I type....a Neipa but using Apollo, Eureka, Denali, Comet and Citra hops. Never used any of those except cittra.

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The picture below is me doing a regular pilsner.

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Just want to quote this, as it doesn’t say saison.

I currently have 3 beers fermenting. I’ve never had that many fermenting before. Still have 2 kegs with beer in them, and only 1 available to fill. I guess I need to drink up.

NEIPA and chocolate satsuma stout in the kegs currently.

Got a barleywine in one of the kegs aging until winter.

Fermenting beers are a saison, NEIPA and now a kettle sour. NEIPA and kettle sour will be served at Zapp’s on April 14th.

Thanks BB!

Maybe I’ll give a small beer a shot on my 8 gal and see how it goes someday soon.
Then I’ll look into a bigger kettle.

I don’t think I have the space do full on all grain equipment, so I figured BIAB is a nice next step.

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what are y'alls preferred saison yeast(s)?

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My favorite is WY3724/WLP565. That's the Dupont strain. It produces the flavors that I want but it's a pain sometimes. It tends to want to stall about halfway through the fermentation. Doing an open fermentation seems to help with that problem. It's also a good opportunity to add some brett to finish it off.

I also like WY3725 Farmhouse. Very rustic flavor profile. A friend of mine does a great dark saison with this yeast.

I have on tap a saison that I made with a blend from the White Labs Vault. It's WLP 564 Leeuwenhoek. I like it but it's not as spicy as I'd prefer. If you're looking for a fruity profile, it might be the ticket for you.

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My favorite is WY3724/WLP565. That's the Dupont strain. It produces the flavors that I want but it's a pain sometimes. It tends to want to stall about halfway through the fermentation. Doing an open fermentation seems to help with that problem. It's also a good opportunity to add some brett to finish it off.

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3724 finished with 3711/belle saison gives you all the flavors from Dupont plus the bone dry FG. It's a great one-two punch.

I've been wanting to try some of the newer Yeast Bay saison/farmhouse blends. I might do another Summer of Saisons this year and try some of those out.

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3724 finished with 3711/belle saison gives you all the flavors from Dupont plus the bone dry FG. It's a great one-two punch.

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after talking with B about this I'll probably go this route. I'm definitely trying Saison III this year though

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I mean, I can frick it up, but you know what I mean

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Well, yeah. I just want to name a beer "Amarillo by Morning." I realize that several breweries already have beer with that name, but mine will have coriander and smoked chili powder (I think).