Recent content by ericmichaels

I rather enjoyed this beer myself. I had one at the brewery last weekend and liked it enough I had my father in-law pick me up a case (employee discount). I am a little upset to see the ESB go as well, that was one of my favorites.

I think I need to cancel my trip to Jamaica this in April and just plan a vacation in your back yard lol. It looks great!

Thanks every one for the advice. I think I am going to bottle some of it now to see how that turns out and then leave the rest for a day or two and make another overly bitter batch and blend the two. When blending should I let the new batch fully ferment before I blend it with the old batch?

if its to sweet to drink right now you think it will get to the point where I can drink it after bottling and conditioning? should I add more sugar when bottling to build carbonation?

no its still in the primary after 2.5 weeks. I know waiting a while should help mellow it out a little but it is really sweet right now.

6.6lbs wheat lme 1lb light dme 3.94lbs orange blossom honey (should have been 2.5lbs) 1.25lbs Dingeman's Cara-pils 1oz Hallertaur 1oz Perle OG= 1.069 and gravity right now = 1.016 I have had the temp raised to 72 degrees for the past two days. Thanks for the help guys

yeast was wyeast 3944 Belgian witbier. Any suggestions on the yeast I should add to dry it out a little?

Ok first major mistake on my part, I was drinking home brew when I was brewing my 3rd batch and I think that may have had something to do with this mistake lol. So the recipe I was making called for 2.5lbs of honey so I figured 16oz to a pound and but I didnt take into account that 16 fluid oz...

Thanks everyone! I didnt touch it yesterday, not even to take a reading and this morning sure enough it was definitely doing its job. It probably took around 84 hours for it to get started but its going good now. For now on I will be making a starter for all batches that way there is no doubt in...

Hi everyone, I'm new to the forums and new to the hobby. I am from Chico, CA home of Sierra Nevada Brewery. Anyways just thought I would say hello.

its currently at 66 degrees its stayed in the range of 64-69 degrees all 72 hours.

I havent opened it yet to take a reading but figure I probably should to see if anything is happening. I know i am probably rushing it and for now on I will be making a starter but this is in a glass carboy so I figured even if the airlock wasnt going I would see some kind of activity.

ok guys this is my first post and only my 3rd batch of home brew. This is a batch of blue moon clone all extract. I pitched a smack pack of belgian abbey when the wort was at 67 degrees, and in the past 72 hours I am getting no reaction, this is my 3rd smack pack and this was the first one that...