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Just a quickie update, my take on this recipe took down a gold medal in the saison category this past weekend at CASK's First Coast Cup in Jacksonville, FL! There were so many saisons entered that they made it its own medal category aside from category 16. That makes this the third straight...

I dig the idea of using a spicy/floral hop for this like Saaz. I washed a TON of 3711 over the course of two separate batches, so I'm down to experiment here & there.

You should be totally fine. The yeast and the rye make this beer great

Hahahaha! Sweet policy! How'd you go about obtaining that seal? I imagine one should probably let the beer air out for a few hours before filling the vial.

If you don't mind me asking you both, what route did you go with the bulkhead fittings? I'm getting set to purchase this cooler shortly and while I won't be going the manifold route (SS braid w/a slitted copper pipe insert), I'm working around the fittings and trying to get a good handle on what...

So has anyone actually done this? I'm definitely down for trying liquid taphandles.

For any interested, the Le Roi Rouge Imperial Red brewed on the hottest day of the year has dropped from 1.070 to 1.013 (76% attenuation) in just under a week and tastes somewhere in between Lagunitas' Imperial Red and Fort Collins' Red Banshee at the moment. Thank the lord for Willamette...

Yeah, this FL heat was no joke. It also seemed like when I got started Friday that it was just one thing going wrong or delaying me after another. The air conditioning going out was probably the worst. Ugggh. Otherwise, I did end up with 7 gallons of Imperial Red. Thankfully I had a leftover...

So yeah, I thought I'd wait until the hottest weekend of the year to document a brewday for one of my newest recipes: an Imperial Red. Tried to make it a live-bloggy type thing too. On top of that, the SWMBO got horribly sick and our A/C decides to go south of the border. Awesome. Anyways...

If it's just yeast residue, then it should stop after a while, depending on how much got transferred into your keg. If you don't have time to cold-crash, an easy workaround I've done is transfer from the carboy into my bottling bucket, then transfer from there into the keg. Once you get to...

Nope...methinks there might be some yeasties that got transferred into your keg

Exactly one month after brewing, this sucker is sitting on four ounces of hops (3 whole, 1 pellet). Soon!

So I had an extra gallon satellite I set up for an upcoming regional competition. I let about 1/10 oz the Cascade, Centennial and Amarillo dryhop for a week (those were all whole hops) after sitting in the primary satellite for 2 weeks. Bottled last week and totally indulged in a noob technique...

Nope...I added a pound of turbinado as my boil got going. BM throws his in during the first runnings, IIRC. There's no specific special time.

I used just about 2 full packets of US05 and it got down in a hurry.

Just took a sample the other day out of curiosity to see where my gravity was... 1.083 on April 22. 1.012 on April 30. WOW! Then I tasted the undryhopped, yeasty sample. WOW again!

I meant to say I subbed the Crystal hops with Mt. Hood.

Brewed this on Sunday with a bunch of my club buddies for a summer party in July. Hit an OG of 1.083 after backing off 2 lbs of MO. Only changes were swapping out Mt. Hood for Citra and using Turbinado for my sugar addition. Woke up this morning to one hell of a blow-off. Stoked!

Interesting - In some of my French Saisons, I've used up to 1 lb of turbinado (added @ 10 minutes), but I don't get an overwhelming sense of molasses - but that may be due to the type of yeast I'm using as it almost dominates the flavor profile. My initial thought with this monster of an IIPA...