Recent content by dsuarez

Should I secondary my 100 percent brett c. fermented beer just like I would with a normal ale, or would I get some beneficial flavor development by aging on the lees in the carboy? Also, will I get significant flavor development if I rack a conventional ale onto these brett c. lees after I...

I started with a pale wort with a gravity of 1053. I fermented at around 65 for almost a week, and then moved it into the boiler room to finish for a few weeks in secondary. The boiler room can sometimes approach 90 degress. The Terminal gravity of the beer is 1006. Nice and dry, and no...

Some yeasts produce huge krausens, while some appear to exhibit none at all.

So Wyeast recently made this one a year round yeast. After much experience with Belgian Saison 3724, I decided to give this one a couple of whirls. Anybody have any good insights on this yeast? I just fermented my first beer with it. It is less tart/citrusy compared to 3724 and rather...

Here is a recipe I just drafted. Anybody have any pointers? I am trying to shoot for a porter that tastes like toasted pistachio skins with a deep bitter dark chocolate character (my girlfriends request) 5 Gallons Recipe approx OG: 1060 approx IBU: 30 Grains 7 lbs. 8 oz. Maris Otter...

I want to brew a US robust porter, and initially wanted to use all Chocolate malt for my roast profile. However, after scouring other recipes online, I see that almost everybody uses a combination of chocolate with black patent. Has anybody used just chocolate malt? What are the...

Hey guys, So I am going to be brewing 5 Gallons of a spiced Belgian blonde fermented with Belgian Ardennes Yeast (6-6.5%ABV). I have a few questions with spicing/sugar additions. 1. Has anybody ever fermented a beer spiked with Thai Palm sugar? How fermentable is it? What are...

I'm psyched to be fermenting nice and hot. Anybody else brewing some quirky Belgian ales in this summer heat? Here is my recipe OG: 1062 IBU:40ish Vol: 5 Gallons Efficiency: 73% Grain: 9 lbs. Weyermann Bohemian Pils 1 lb. Vienna Malt 1 lb. Canadian Wheat Malt 8 oz. Corn Sugar Hops: 60...

So I wanted to brew a quick Rye (25%) special bitter around 1044. I went to my local brewery and weighed the grain/hops out and helped myself to some yeast. On the way home, I had the garbage bag full of grain over my back when somebody on the street pointed out that I had a trail of grain...

So I have about two weeks to make a beer. I was wondering if a beer at an OG of about 1043 will be ready by then? I was thinking 1 week in primary, and then one week in bottles. Has anybody ever done this hasty approach to brewing a quick beer before? results? dangers? Possible? BTW, I can...

So The last 3 or so of my batches have been infected. I had been racking my brain as to the reason up until this last batch. When I pulled a sample of the finished beer at bottling time, it tasted great and I finished an entire glass. Two weeks carb time in the bottle go by, and the beer...

Iv'e never done a whirlpool addition this big. I just brewed this recipe and I don't have time to dry hop so I amped up the flameout addition. Whats is it going to be like? I am shooting for the arnold palmer of Rye beers. Darker than lemonade, lighter than ice tea, with a zippy citrus...

I usually cool in an ice bath, and have always done it with the pot lid off. I have read in a few places that this can be done with the pot covered. Will there be noticable DMS in the finished beer? Will cooling w/ the top on help maintain some of the oils of my whirlpool hops? Which is the...

But I thought the souring in a Berliner Weiss came from souring the mash? Weyermann's site claims that to achieve the acidity of this style you can use acid malt for 8% of the grain bill.

I want to experiment with acid malt. I know you can brew a berliner weisse with acid malt becuase the acidity comes from lactic acid. Would lactic acid alone be welcome in a belgian style, say, saison? What have people experiences been with acid malt concerning how much to use in relation...