Last Activity:09-12-2011 4:50 PM
1 Likes on 1 Posts
Posted in thread: Secondary for Dubbel/Tripel? on 08-03-2011 at 10:30 PM
I have been brewing beer for over 12 years, and this is how I always do it.I never had a
problem with overcarbonation.My Trappist ales have always tasted great.Obviously, there is
always an increase o...
Posted in thread: Secondary for Dubbel/Tripel? on 08-03-2011 at 09:06 PM
I usually let the gravity to drop to 1/4 of the OG. Then rack it to secondary to clear.
Posted in thread: Easy Chimay Blue clone on 08-02-2011 at 01:29 PM
Personally, I wouldn't add more water as it would dilute your fine brew. When priming, you may
want to go a little less with the priming sugars...maybe a tablespoon less at least so it won't
Posted in thread: Easy Chimay Blue clone on 07-22-2011 at 01:19 AM
Works for me. It's very similar to mine. I bottled this batch last Black Friday. I tasted a
bottle 2 weeks ago. I'ts not ready yet. I'll probably sample again in 8 weeks.
Posted in thread: Easy Chimay Blue clone on 07-20-2011 at 01:42 PM
What was your OG? Did you airate the wort? If you took an OG reading, you can check it again to
see how far it has dropped. If it has stopped fermenting because of lack of airation, you MAY
Posted in thread: Easy Chimay Blue clone on 07-18-2011 at 05:00 PM
Gotta agree with ohararp. Also, at what temp was your yeast when you pitched it? What temp was
your wort? If there is more than a 10 degree temp difference, it can severely increase the lag
Posted in thread: Help me come up with my 50th Birthday (or my Memorial) 5 year aged Barleywine recipe. on 09-13-2010 at 10:48 PM
Christmas Barley Wine11 lbs wheat dme (at least)1 lb light dme48 oz Vermont maple syrup (medium
amber)24 oz piloncillo4 oz carapils malt8 oz 60L crystal malt8 oz 40L crystal malt4 oz caramel
Posted in thread: Easy Chimay Blue clone on 09-13-2010 at 05:56 PM
I think that the wine yeast was used as a yeast nutrient. The boiling wort will kill the yeast,
yielding a nice additional food supply for the pitched yeast after the wort is cooled.
Posted in thread: Cherry Wheat on 08-20-2010 at 08:14 PM
I made many batch of cherry wheat when I lived in Colorado. I tried many varieties of cherries,
and the ones that worked out the best for me were sour pie cherries. I found a grocery store
that sold t...
Posted in thread: stuck ferment? on 08-20-2009 at 09:51 PM
I have a batch of barleywine that I am having trouble getting it to ferment a little lower. The
OG was 1.100. I used mostly wheat dme, some barley malt. 24 oz of piloncillo (unrefined sugar