Recent content by apreswho

Thanks so much for all the info AmandaK, very helpful!

Thanks for the tip on fruit. If I want to put it on fruit should I move it or ad the fruit in? What about with oak? Thanks!

I've never used the roselaire blend before. nor have i attempted a flanders brown before. but yea. looks quite strange and a bit moldy in teh glass carboy. Brewed in january of this year. 2.5 gallons, not 5. Extract+specialty grains. smells great but just looks weird. its been sitting in the...

ive heard about the same about no pumpkin after the boil. Was not cooking it what made it so subtle? not even sugar and too much starch? I'll make a spice tea probably after giving it another taste shortly

Thanks for the spice tip, and that's sort of what I had in mind. I out in a spice mix from a pumpkin brew kit at flame out and I put a tsp of pumpkin pie spice in te primary when fermentation slowed. What and how much so you reccomend?

Yes i know its that time of year and everyones asking their pumpkin brewing questions, and i have one as well! however i have not yet seen any one come across this issue or a fix for it. Basically I brewed a sort of pumpkin dark ale a bit ago, and its not quite got the pumpkin flavor i've...

ReverseApache, Trust me, i've had many many tripels of all sorts and this one just isnt doing it. Its less about preference and more about execution. For whoever had asked, i think what i did wrong was move it to a secondary a bit preemptively. i took it off the original yeast that was best...

Rinhaak i definately know what you mean, but i find it hard to just dump, especially because it is quite tasty aside from being entirely too sweet! Scooby Brew! i like the way you're thinking, but would this really help with the sweetness at all? obviously diluting the tripel with a less sweet...

Brewed a tripel in february, bottled at the end of may. Had some issues while fermenting: Fermentation stalled, i repitched, got it going again, but still stalled out prior to the destination FG. Now its far too sweet and syrupy, i'd imagine due to all those unfermented sugars. Its not quite...

Lockview in downtown akron is definately worthy of a stop! Hundreds of beers, a good spirit selection, and a knowlegable staff. i really cant recommend it enough, i have speant way too much money there

so quick update....The SG has not changed since i've started the thread, so apparently i need to repitch...now when doing this, how much of a fermentable should I use? the same amount for priming? or what do you think? Also wondering, do i need to switch carboys to leave this now old yeast...

Thanks for all the help. I'm still fairly new to the homebrew game and im learning a lot every time i brew. Yeast is certainly a very uncertain topic for me, and just through this thread alone i've learned quite a bit about the value of a starter. I'm just going to wait a bit and see what...

I did not use a starter, i used whitelabs 550...the temp has been very consistent so maybe its just quite slow...i may add some sugar if you think this would help. Im a bit stuck as far as what may have happened...im starting to think i may be too anxious to drink it and im just not giving it...

yea i was a bit worried i had racked to the secondary too soon. at the time fermentation had appeared to have slowed very considerably but upon moving to the secondary it picked up again. I pitched a half pack of just nuetral nottingham yeast i had lying around just to hopefully get things going...

I brewed a Tripel some 5 or so weeks ago now, OG was 1.09, Whitelabs Belgian Yeast. Left it in the primary about a week, and its been in the secondary for about a month...checked the gravity on it today and the SG is only at 1.044, which is about a 51% apparent attenuation. Is there anything i...