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I'm brewing up 2 batches of Saisons this weekend. One will be an apricot version that I absolutely adore. The other one I'm going to experiment by splitting the batch into smaller carboys and letting sit for a spell - 1 x spruce tips, 1 x sour cherries, and 1 x dry hopped with Mandarina...

So I dropped by my trusty LHBS (Goldsteam) and I asked Jason if he could double grind my malts for my BIAB session. He said he had just got new grinding rollers and wasn't sure if that was worthwhile. When he did the initial grind it was CRAZY - definitely no need for a second go around...

I got a smoking deal on a pack of Wyeast Belgian Witbier 3944 (50% off). The harvest date was Nov. 16, 2017 so that's only 3 months old. According to the Brewer's Friend calculator it has about a 29% viability. Anyway, I put it in a 1L 1.040 DME slurry with the packet at room temp and left it...

I'm putting together my strategy for a 5g Zombie Dust IPA and was wondering if coldcrashing at the end of fermentation would be worthwhile? It would mean a whole lot of disturbing the fermenter to get it to my fridge. I did a well hopped PA and it came out crystal clear without whirlflock...

I've done 2 brews with this yeast, and it certainly is forgiving, however, it seems to leave an enormously large amount of trub which results in less than anticipated output. Is this just me? Is there a better alternative? Maybe I'm being too picky.