Recent content by BelgianWannabe

(all grains Crosby and Baker) 3 pounds Light Munich 1 Pound Light Vienna 1 Pound 2 Row 1 Pound 6 Row pilsener extracts 3 pounds dry amber extract 1 pound dry light extract mashed for one hour at 152 F (one and a half gallons), and ramped it up to 160 for 15 minutes. sparged (2...

no problem sir, and thanks again for your assistance :)

haha! brilliant. yeah, like i said, whether or not i could get sick is my main concern, i understand pathogen's can't survive, i just imagine it may be hard/impossible to boil away certain cleaning agents

ok...first of all, thank you for responding, you are probably the most knowledgable person i have spoken with on this board' anyway, i love belgian yeast flavors, but this flavor is unfamiliar and hard to describe. but my biggest concern is...if the tub were cleaned that day, do you think...

Sam C - he claimed he was careful about sanitation....but i was not there, so i guess i can't really verify that per se. Wilserbrewer - he actually said his tub was cleaned a day, that's what i am really worried about....not necessarily pathogens, but soap scum or cleaning agents. any...

anyone else have any ideas? we could really use some advice here (as to whether or not to drink these things).

i'd say there was roughly a gallon of liquid exchange (wort into the tub/water into the pot). he said he kept the fermentor is his room, which he always keeps at 68 F (because that is his comfort zone)

so a buddy of mine recently made his first homebrew. it tasted a little funny. i told him about this weird taste (almost like belgian yeast funk, but with a chalky, pepto-bismol ish finish), and he said he wondered if it was because of his tub. see, when his boil was done, he put the...

let's say you're shooting for ridiculous.... like dfh 120 min ipa clone, or a 16-21 % A.B.V. imperial stout. is it possible to carbonate by adding fresh yeast flakes to each bottle along with some priming sugar?

i would shake up each vial, dump half of each one into a flask and make a starter, and then you like the results, dump what's left in one vial into the other so you can use the blend again. hah! Alton Brown.....that guy did a special on homebrewing, it looks like what he did would work, but...

about a week a 65, 4 days at 70 gently swirled it after raising the temp. thanks

Dried Malt Extract sir. no worries...i still don't understand all the abbreviated lingo either

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yeah, we controlled the temp. 65 F, and when it seemed like it was slowing down, i ramped it to 70 for a few days (since belgian strains, and white labs S.H.G. are pretty temp tolerant). after that, i racked it into secondary. i know you're not really supposed to do a starter with dried yeast...