It's fantastic- i brewed this like a year ago and i just ordered the ingredients 2 days ago for take 2.
Definitely one of my best ever brews.
Shame can't find recipe for Neck Oil- would love to give that a go!
I brewed AG Gamma Ray (see recipe) last week. I appear to have made an error in putting in too much water to start with- the OG was lower than it was meant to be. I added 500g of dry malt extract and got it up to 1.040. It is now at 1.020.
This is very weak-would i get more activity if i added...
That weird flavour has not gone away yet- just tried it now and it’s still quite strong- is there anything else that it could be? An infection maybe?...
The target on the recipe was 1.012- hopefully that's not going to be really sweet..!
https://beerandbrewing.com/belgian-saison-in-the-style-of-saison-dupont-recipe/
How would you bring the gravity down- more grain in the mash?
Looking forward to it cooling down enough to get back on the ales...
Cheers Clint- when you say until it is finished, can i check what you mean. The gravity has got to its final gravity level so in that way it is finished.. So you reckon another week or so then bottle?
Cheers :)
Nice one- cheers for the reply. I chucked away a previous brew as it had a similar flavour.. Rookie error! I reviewed my sanitation as i thought it was an infection and for this brew i was really thorough.
Usually i would bottle my beers after 2 weeks or so- it's worth leaving it with the yeast...
I have an issue with a saison i have brewed (8th July)- it has a sickly apple flavour to it. I have read that it is acetaldehyde.
I still have it in the primary fermenter.
It was mashed at 63 degrees.
The gravity has hit its target-
Target O.G.- 1.065
Actual G- 1.052
Target F.G.- 1.012...
I have had a bad run- lost 2 batches in a row and i have not lost one in a long time and never back-to-back! So i was thinking about what the issue could be and i've narrowed it down to either
a scrape in the inside of my fermenter.
Or the cleaning of my plate cooler- i immerse my plate cooler...
I might add 10% more grain next time to see how that works out. I take it when checking the gravity of your wort after the mash you have to cool it down?
I started with 34.5L and ended up with almost 19L so volume wise I am not too far off what I was aiming for.
Tricky to get your head around...
Cheers
When do you measure gravity- i just read an article that says they measure the gravity in between the mash and boil- and if the gravity is low, dry malt extract can be added to fix the problem of low gravity?