8%abv saison single hopped with mosaic. Well, I hope 8%, will find out my pre-boil gravity in a moment
Homebrewers - Whats Fermenting?
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Pre-boil gravity came in at 1.052, I will be doing a 90min boil and adding 1.5lbs of sugar. Pretty happy considering I overshot my volumes. Fairly certain I will be a bit over 8%abv when this finishes.
Original gravity came in at 1.066 and looks to be a touch over 11gal. Should finish just north of 8%. Looks like a brain or something floating in there.
Thats why your the man! I was going to ask if you were brewing something reliable or doing something epic but then thought thats a bit reckless on a first run lets not ask dumb questions. Well... Im glad to see I'm not the only crazy one 
For some reason I just have a hard time brewing small beers. This is actually my standard saison recipe but I did make a few minor adjustments just because. Glad I brewed a beer that is supposed to be dry since there was quite a bit of heat loss from the large amount of empty head space. Started the mash at 152f and ended at 148f after 60mins which really isn't too bad considering I was only at half capacity. I'm really impressed with how well the cpvc manifold worked, no channeling at all and took less than a minute of recirculating with the pump to vorlauf to set the grain bed and have clear runnings. Since everything is just "press-fit" cleanup is an absolute breeze. Going to go back to the 12gal igloo for my "standard" beers that are about 7-8% or under but this beast is gonna be perfect for making some big ass beers or if I get a wild hair and want to do a split boil 20gal batch of something once I get my keggle up and running. I should probably start looking for a conical that I can shoehorn into the fermenting fridge for some large batch stuff. This large cooler would be great for doing some partigyle brewing as well.Thats why your the man! I was going to ask if you were brewing something reliable or doing something epic but then thought thats a bit reckless on a first run lets not ask dumb questions. Well... Im glad to see I'm not the only crazy one
I have a piece of thick foam that I cut to fit into my mash tun that slides down and rests on the top of the mash. Really prevents heat from escaping the mash. So if an 8% saison was your trial run, you'll be brewing a utopia clone next right?
Probably gonna try for a 15-18% imperial stout after brewing the BOTL RIS
The best invention since beer is kegged beer. Very nice brother! Now get your ass to brewing because that keg will be empty way faster than you think.
Thanks man! Actually have a 2 keg setup. Cold crashing for the first time starting tomorrow, kegging for the first time Thursday. Brewing next week to fill the second keg.
Question for all of you. Does it still take 3 weeks for the beer to condition when it's in the keg? I have gotten answers both ways. Though I am sure I'll be sampling along the way to find out for myself... Plan to set at 30psi for 36 hours and lower to 12psi to let it finish. Any other suggestions?
I drink it day of and follow the carbonation as it increases and conditions. Why wait when you can drink?
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There are varying opinions on if/how long the flavors need to meld regardless of bottle conditioning or not. I have heard both arguments and not sure which you all subscribed to. Drinking it right away was the answer I was hoping to hear most. Thursday I am kegging a Citra DIPA. Never had an IPA days old as I have always had to wait for carbonation and conditioning.
I mean technically you could have it hours old by force carbing and shaking the keg to speed up carbon dioxide solvation
I drink my ipas real young and real fast... however I'm doing the same with the botl RIS... it's too damn good to wait
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If your recipe was solid and you pitched enough happy/healthy yeast and fermented at the right temperature there is no reason you shouldn't be able to enjoy as soon as it's carbed. The only exception to that I personally have is for high abv beers that need some time for the alcohol heat to mellow.
Wanted to mention I follow the method of ~30 psi for ~36 hours then lowering to serving pressure. Puts you around 2.0 vol so you ease up the last bit without overcarbing. For wheat beers or other highly carbed styles 48 hours is usually right on the money.
Whipped up an imperial blackberry Berliner today. Plan is for it to clock in at a whopping 4.6% lol. I also managed to get my hands on some hibiscus which I added to an AG Berliner I have on tap. I plan on adding some guava to it in a couple days. The color is like watermelon pink it's pretty wild.
Whipped up an imperial blackberry Berliner today. Plan is for it to clock in at a whopping 4.6% lol. I also managed to get my hands on some hibiscus which I added to an AG Berliner I have on tap. I plan on adding some guava to it in a couple days. The color is like watermelon pink it's pretty wild.
Great info. Thanks. I had it at 30 for about 18 hours and turned it down to 12. I'll turn it back up for another 24 and try it. Looking for around 2 volumes. Thanks again!Wanted to mention I follow the method of ~30 psi for ~36 hours then lowering to serving pressure. Puts you around 2.0 vol so you ease up the last bit without overcarbing. For wheat beers or other highly carbed styles 48 hours is usually right on the money.
Whipped up an imperial blackberry Berliner today. Plan is for it to clock in at a whopping 4.6% lol. I also managed to get my hands on some hibiscus which I added to an AG Berliner I have on tap. I plan on adding some guava to it in a couple days. The color is like watermelon pink it's pretty wild.
