Recent content by BuffaloBeer1

Sorry about not responding or checking this thread for awhile. The beer turned out delicious. The only problem is that only 3 bottles out of the entire batch ended up carbonating. That didn't stop me from enjoying it around a campfire. However, I must say that the few pleasant surprises of...

Sorry, it's been a long time since I've logged in to my account; hasn't stopped me from brewing though. I would say that this like other dark Belgians seem to hit "prime" after about a year. That being said I usually don't let things last that long. I enjoyed this one so much, that I've been...

Sorry, it's been a long time since I've logged in to my account; hasn't stopped me from brewing though. I would say that this like other dark Belgians seem to hit "prime" after about a year. That being said I usually don't let things last that long. I enjoyed this one so much, that I've been...

I've been loosely following this thread for the past year after looking for something simple but tasty to do with my first batch of homegrown cascades, but wanted to push the IBU's more towards the ipA. After I was done brewing this last August I realized I had just used Victory malt instead of...

Thank you. Metric is no problem at all, especially when you can find converters on line quickly. If I end up brewing this recipe or something similar, I'll post my results with a focus on the yeast. Although the annoying part is having to wait to get the true results. Thanks again. Cheers.

Thanks for the input. I'm planning on getting to this at the end of the summer while its still warm enough to push the fermentation temps for the Belgians. Are you willing to share the recipe you have found the most success with?

So if I am reading this correctly, the best chance I have for brewing a clone or something similar to the St. B 12 is to culture yeast from the Prior. Is that correct? If so, am I better off taking the dregs from a few bottles, or can I get enough for a 5 gal batch from just one bottle? I've...

Just took a gravity sample; it's at 12.1% abv after 1 week. It's tasty already. Sweet with slight warming feeling. Hops are nice for a young beer, but will be good when they fade as well. The yeast is still working a little, but it's down to 1.023. I figure they might chew a few more points off...

Yes, the d-180 was Added during the last 10 min. That seemed to work great the 2 times I used it in the Belgians beers. As far as the champagne yeast...I wasn't following exactly what the guy was saying. I'll have to follow up with him when I can talk to him longer. I don't plan on making that...

For what it's worth, I went with the recipe below. Brewed it yesterday & it's happily fermenting away vigorously. The plan is to primary for 4 weeks, then secondary it with 2 oz of med toast French oak. I'm open for suggestions since I have never done this before. I'm planning for a 4 -6 week...

You can definitely move the hops to 30 min. And yes, it would not b nearly as bitter. You would still get the hop flavor, since most of the flavoring comes from 20 min and under. I've done that with a few beers, just not this one. If your going to do that, rather than increase the hops at 30...

After talking it over with a local nano brewer, he thought using the candi syrup was a good idea. I just have to figure out how much and whether to use the 90 or 180. Any thoughts? Also, how much oak would people recommend?

What effect did you get in the RIS?

After 30 batches or so, I've finally decided to brew my first barleywine. I had thought about using dates and figs, similar to Olde School by Dogfishhead, but haven't figured out how much or when to add it. Then I started thinking about the D-180 or D-90 syrups made by CSI. Has anyone used them...

I was curious about that gravity table. I looked at it, but are those numbers the pre-boil or post-boil estimates?