Last Activity:06-10-2011 12:26 PM
Posted in thread: Estimating yeast amounts on 06-10-2011 at 01:22 PM
My question wasn't clear enough. I guess the pith of my question is better made through an
example. Suppose I buy a pack of Wyeast Belgian Abbey and pitch it to a 1.5 L starter (let's
say the 1.5 L is...
Posted in thread: Estimating yeast amounts on 06-10-2011 at 11:56 AM
A few weeks ago, I harvested some Chimay yeast from a bottle of the Grand Reserve, built the
starter up to about 1.5 L, cold-crashed and decanted, and then split the yeast into three mason
Posted in thread: abbey instead of wit on 05-18-2011 at 06:19 PM
I say go for it. I harvested yeast from Chimay Blue bottles and built them up over the course
of a week. Now I have three batches Chimay yeast - each equivalent to about a wyeast packet -
chilling in ...
Posted in thread: Starter for a Belgian Ale: My First One on 05-13-2011 at 08:25 PM
1. I've always used 1/2 cup DME to 1 pint water. I pulled that from the Palmer book, and it's
always worked well for me. Go to www.mrmalty.com, enter the specifics for your recipe, and it
will tell yo...
Posted in thread: Harvesting Chimay yeast on 05-13-2011 at 07:00 PM
I’m a huge Belgian fan and brew what some might classify as an unhealthy number of
Belgian beers. Just to save money, I harvested the yeast out of a 750 ML bottle of Chimay Blue
last Saturday. I...
Posted in thread: Dogfish Head's "The Randall" on 04-28-2011 at 03:19 PM
This is Dogfish Head's "The Randall". They'll break it out on request as long as you give them
a heads up. If you can't tell from the photo, it's basically just an in-line dry-hopper (with
Posted in thread: Petite saison recipe ABV boost on 04-05-2011 at 01:30 PM
Thanks for the reply. The ingredients are as follows:- 0.5 lbs Belgian Caravienne- 3.15 lbs
Pilsen malt syrup- 1 lb Pilsen dry malt extract- 1 lb Wheat dry malt extract- 1 oz Kent
Goldings (60 min)- 0...
Posted in thread: Petite saison recipe ABV boost on 04-04-2011 at 11:28 PM
I'm brewing a petite saison kit over the weekend, but I'd like to boost the ABV to somewhere
between 5 and 6 percent without significantly impacting the body of the brew. Is the best way
to do this th...
Posted in thread: Necessity of yeast starter? on 03-30-2011 at 09:49 PM
My next brew is a big old belgian dubbel, and the recipe that I'm tailoring suggests Wyeast
1214 Belgian Abbey. Many of the comments I've read on here suggest using yeast starters when
brewing high gr...