Recent content by HomeBrewDan

I had to wait on the yeast. But I did get it. But like I said in my earlier posts, the gas coming out of the fermentor did not smell like the usual. It smelled like rotten stinky poo swamp gas for the first two days. Now it is starting to sweeten out and I am getting some aromatic smells...

UPDATE DAY 2-3: Foul odor is decreasing to almost none now. Sweeter aromatics are coming through. I think this may have been the fastest, most violent fermentation I have seen so far. Pitched Sunday afternoon and on Tuesday evening I would say it is probably 85% finished fermenting. I used a...

First report: Fermenting along well. -Ambient temp 65F Fermenting at 72F -Brew is quite YELLOW in the carboy -Krausen is not huge by any means -Blowoff smells like swamp gas, not sulphury like 1007 Greman Ale, but stinky poo like swamp gas! Hope my beer doesn't taste like swamp mud, lol.

Fair enough... lol.:cross: Guess I will have to report back then... I was still hoping someone was familiar with this yeast. But maybe it is too new as well. :mug:

>>>>anyone?

I'm thinking of making this recipe, at the request of my lady. I was thinking about the Vodka/chocolate mix though... What about using "Godiva Chocloate Liqueur" instead of the Vodka-choc mix? Seem like that might be easier and lead to a much richer flavor... Several to choose from...

I just ordered "DK Belgian Pale Ale Limited Edition Extract Kit" with Wyeast 3655 PC Belgian Schelde Ale yeast from Northern Brewer. http://www.northernbrewer.com/default/dk-belgian-pale-ale-extract-kit.html Wondering if anyone has brewed this kit before? Used this yeast before...

Bump... Still going...

Ok, so this has been in the "secondary" since 12/4/09, brewed on 11/25/09. I washed yeast that I saved from transferring to secondary, made a starter and let it go for a day and a half (I'm guessing I got about a cup of yeast out of that), and re-pitched it into the secondary. That brought the...

Lol. No idea... but it tastes good! :D It made great beer the last time around. :mug:

And I would need to worry about PH too, correct? Low PH is preferred, if I remember, like 5.5?

Could you explain the "sparging" process for me? Everything I have read leaves me a bit confused as to what you are actually supposed to do once you remove the grain from the 155F water.

Three weeks is a long time to wait, but all good things come in time. :D I have no great way of warming the carboy, as I would need to run and extension cord. Maybe I can tuck a couple of "hot-hands" hand warmers underneath the carboy.:rockin:

Well, several hours after I racked it over (mid you I did kick up quite a bit of the yeast cake while racking) I can see CO2 formation clearly. I mean, it IS still fermenting, and Im getting bubbles out of the airlock at one per 2-4 seconds. I'm just wondering if I can get it to finish to FG...

[B][I]What are your thoughts on this? Anyone? Did I put myself between a rock and a hard place buy starting with such a high (1.092) OG using mostly extract instead of less extract and feeding batches of sugar intermittently during the primary fermentation? Can I / should I add some cornsugar to...