Recent content by hopheadva

I used the Wyeast Canadian/Belgian (Unibroue) yeast. Left it in the carboy for a little over a month. It was just at room temp the whole time around 68-70 deg. I don't have any temp control other than changing the thermostat. I'll just wait a month or so and check it again. Thanks.

I made a Tripel recently (around 10% abv) and I think I left it on the trub too long. It's got a very alcoholy taste. I know letting it sit for a while should mellow it out a little, but are there any other tricks to taming a hot beer? I was thinking maybe adding some spices or dry hopping it...

thanks, yeah I've had it for about 2 years now so the plastic knob just got stripped. I just took the grey part of the bonnet off and am using an Allen wrench instead... it's kinda stupid that they make that piece out of plastic.

I have a Taprite CO2 regulator (http://morebeer.com/products/dual-gauge-co2-regulator-taprite.html?site_id=5) and my regulator says there's CO2 in the tank, however when I try to turn the regulator knob to apply pressure to the keg it just clicks and no CO2 is being released into the keg...

Would like to know what you did if you still have the recipe notes. I brewed it yesterday and did 2 cinnamon sticks at 20 minutes and 2 oz cocoa powder for 5 minutes.

Thanks, yeah if you can let me know the amount you used that'd be great. Any ideas on the cinnamon (sticks or powder and when to add)?

Trying to recreate the basic taste of New Belgium's Cocoa Mole, but I've never worked with chili peppers before. Any suggestions on the best way (in the boil, secondary, chopped up vs whole, etc) to get the flavor in there would be most helpful. My recipe is below. 5 gal batch 9# Pale 2#...