Recent content by anh6513

Final update as well: after maturing the beer for over a month, the sulfur smell disappeared, and the beer turned out pretty decent after all. Nothing like Karmeliet, but I brought a 5 gallon keg to a wedding, and it was all gone within an hour (we had other beers on tap, this keg was by far the...

I'm afraid mine will also taste quite different based on a sample I recently took for a gravity reading. Lagering it right now... It's likely the bottling yeast is different after all, but the issue also comes from to the fact that we used the wrong hops, and I'm sure the suggested spice blend...

Just took a gravity reading, beer is currently sitting at 1.014. Pitched at 67F and slowly ramped it up to 78F over the last 2 weeks. OG was 1.072, so current ABV is right below 8% (the original clocks at 8.4%). I'll do another reading in 2 days, but I'm pretty sure it's not going to end up much...

Can't comment on the yeast, but the styrian/saaz combo is mentioned on several sites (here for instance). Most belgian tripels/goldens use this combo anyway, I don't know many that use hallertau. Wikipedia mentions styrians only (link). Will do a gravity reading later this am, stay tuned.

But the lager yeast would also ferment all the unfermentables left by the ale yeast, would create tons of CO2, way more than needed to carb the beer. Unless they add the lager yeast to the wort once the ale yeast poops out, let it ferment whatever's left, then prime/bottle the beer. But again...

Ok, but then we would end up with bottle bombs since eventually the bottles sit at 70F+ for months before you buy them. Maybe I'm missing your point :) If you can wait a couple of days, I'll do a FG reading, will let you know if the taste is close (it's so young, it will likely taste green...

You're correct, there's no way to tell whether the yeast I harvested is the real deal, but since most Belgian breweries bottle with the primary strain(s), I'm hopeful (Chimay, Huyghe, Duvel, Achouffe to name a few). You also do bring up a good point about the sulfur smell, I could have very...

It's possible that we're fiddling with a bottling yeast, but something tells me Bosteels re-yeasts the bottles with whatever yeast(s) they have on hand. Too expensive/complicated to keep multiple strains tightly separate in the same brewery, especially when all your brews use the same yeast(s)...

Timely, I was getting concerned by the smell coming from my ferm chamber, smelled amazing this morning, very fruity, but it really started to smell like rotten eggs earlier this evening... happy to see it's normal. Brewed it yesterday, followed the recipe, I however cranked up the coriander a...

Any news on your FG for the bosteels one? Harvested the yeast from a couple bottles and stepped it up, plan to brew a clone tomorrow, wondering what kind of FG I should expect. Also, if the yeast poops out so early, I'm a bit concerned about bottle conditioning, wondering if you've already...

If you got the solder from the plumbing department, no risk. It's used in every single home in the US to solder copper pipes that carry potable water!

A bit big for me, but that could work. Do you know where I can find one?

Yeah, I heard that, but as far as I can tell it's more or less an urban legend, as it's been that way for over 50 years anyway, and it's the same for all consumer cookware brands, not just Pyrex. snopes.com: Exploding Pyrex Pyrex® Products – Making Cooking a Little Easier Looks like it...

Lol, nice suggestion, but that's way too much beer for me! I love beer, but I need to keep my figure as well, not sure the boyfriend will like it if I gain 10 lbs :p

Thanks for the suggestion ya'll! As I said earlier I would rather stick with glass: it is virtually 100% recyclable, it does not release any fumes/chemicals in the atmosphere when melted/recycled, and it doesn't leach chemicals in the liquid it contains-- concerned about my health and mother...