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I do 7 gal full boils for 3 gal batches. Get a ten gallon pot and you won't have boil overs.

Partially Blonde - Blonde Trappist Table Beer Brewer: Andy Ippolito, Germantown MD Style: 16E Belgian Speciallty Ale - Blonde Trappist Table Beer Mash: All-Grain Volume: 6 gal OG: 1.044 FG: 1.010 % Alc: 4.5% IBU: 25 SRM: 5.2 Description of this Beer 1st...

Here is the recipe from Can You Brew It. Its also a great beer without the bugs. Bam Biere Recipe Specifics —————- Batch Size (Gal): 6.00 Wort Size (Gal): 6.00 Total Grain (Lbs): 8.58 Anticipated OG: 1.037 Plato: 9.20 Anticipated SRM: 5.9 Anticipated IBU: 25.1 Brewhouse...

51. brewing for eight years.

Some season yeasts will ferment, go quite , and start up again (3724, 565) but I have not heard of 3 mons. I like the WY3711 and ferment starting at 62F and finish at 74F. I usually ferment for 3weeks.

Nothing stops WY3787. :rockin: A Five gallon 1.070 dubbel blows through the airlock on the 7.9gal model.

Duvel triple hop 2013- sorachi ace, saaz, styrian goldings - 9.3%

Chainbreaker white ipA Lagunitas daytime Sweetwater ipa

"In ND we will be 80-90 during the day and upper sixties at night." You want to reduce the dgree of temp swings as much as possible - if you can keep the temp consistent at the lower end, go for it

Pilsner/Armarillo great for saisons. Do the SMASH with WY 3711. SG ~1.052, mash at 150F for 60min, ferment starting at 64F and let free rise to the Low 70's and hold until finished.

I have been drinking up the Belgo since it came to Maryland. I also like Clown Shoes "Muffin Top" and "Tramp Stamp".

WY 3522 (Ardennes) mid 60's to low 70s light fruity, tart, dry. Attenuates very well.

I always bottle around 68F and let it carb at that temp. Measure by weight not volume so you can dial in you carb levels.

i will be entering the "Big Beers, Belgians & Barleywines Homebrew Competition"

http://www.homebrewersassociation.org/pages/directories/find-a-club

I have not used it for saisons, I normally start at 64F and let if free rise. It usually plateaus around 72F. 3522 will dry out, I have had 1.040 beers finish at 1.006 without sugar

With most of my belgians including low alc (4-4.5) its minimum 2wks in primary usually 3wks and two weeks to bottle carb. My low alc versions they are usally best at 1-2 months. (since I have no patience two months is usually my last bottle.) The 570 & 1388 are great fermentors but lousy...

JFryauff, I like this yeast. Observations from my experiences with 3711. -Starting at 62F and letting rise to 70F really brought out the classic spicy/fruity saison flavors -Low flocuation, after 21days in primary I still cold crash for 3 days -My all malt 1.052 saisions down to 1.004...

"was supposed to get to 1.018 by this time." With belgians i have found there is no "supposed to" for final gravity it may go lower. Its a big beer and 1.090 to 1.026 in five 1/2 days is not shabby. I would check it every three days to see if its dropping. I like 530 but it can be...

If by activity you mean foaming, I have never had foaming while on a stirplate. The only activity I notice is when the color gets more orange juice like. Where in DC are you. I live in Germantown, MD. -Cheers