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I haven’t used that saison yeast but have tried a fair few. I’ve never had one take longer than 2 weeks,usually done on lesss than 7 . and they always finish way lower than predicted n but that’s also an odd recipe. No idea why you would want 8% carapils and 8% Crystal in a saison.

Standard boil will be 60 minutes. I have done just under 30 biab batches and have messed with sparging and haven’t found much benefit from the extra work. I just do full Volume mashes. Pull out the Bag and let it drain then start the boil. I do a mash out at 75 for 10 mins after mash so that...

Just use whatever pale malt they have. Crystal 150 would be classed as medium crystal

As a saison fan I have converted a few friends into the saison fold.

https://www.ebay.com.au/itm/High-Pressure-LPG-Gas-Burner-With-Stand-and-Regulator-Home-Brew/112022158562?hash=item1a150a7ce2:g:K-cAAOSwihpao5A4 I use one of these with my 50l and it is a machine.I have never eve turned it past half way . I get 5 or 6 batches from a gas bottle Personally I...

T true. But the difference from 27 to 20 is like 1 point.

Did you boil the castor and palm sugar. Was it a fresh unopened packet ?

If you’re readings are accurate and Unless you used belle saison yeast or something similar Id say it’s infected with that recipe at 1000

hows it taste ?

ye sno maybe extarct ? kit ? all grain ? mash temp ? yeast ?

I have their 50l in the triple and a high pressure burner it works great. Only thing I found at first is it holds allot of heat . I usually stop a few degrees short of mash temp as it keeps rising after I shut off the burner as the base stays hot longer., If I over shoot takes ages to cool down...

Dry hop it and drink it. It’s one batch of beer. No big deal.

all normal I make 2 big tubs of sodium perc every batch and submerge and soak the bottles for at least a few hours . they don't even need scurbbing after that,. just a rinse and then a sanitize .

So I’m thinking of getting a tilt. Seems like a great tool. The hydro readings is cool but I like the idea of the accurate temp readings inside The fermenter. Has it lived up to the hype for you ?

brewers friend is pretty user friendly IMHO

Heya so bottled a saison on the weekend with imperial rustic yeast . have a cube of Mairs Otter Ella smash ready to go . was gonna use us05 but have a jar of the sasion slurry I could use kept the ella on the lighter side and is only 35ibu so its not overly bitter , but not sure how it will...

so to close it off this finished at 1004 .so it was basically done in 3 days

I like the range. I’d support it for sure once your selling

+1 for it works. I pitched their rustic , saison yeast , cold as directed and it started within 9 hours. And I mean proper started. Krausen galore.

I've been doing AG for a bit over a year now . my expected numbers were all over place until I got to know my system and could predict my trub losses. To get 23l of wort i need to make 27 l . 4 liters is the rubbish that gets thrown , but you still have to take that into account