Recent content by Jebu1788

Update: After contacting customer support about the defects, MoreBeer did refund the entire amount for these bottles. I won't be using (already taken to the recycling) or buying these bottles again, but kudos to MoreBeer for being straightforward and reasonable with the refund.

Thanks for the replies, everyone. I'll be contacting MB and requesting a return. May be just a bad batch I got, but the not so great PSI rating combined with the cracks and nicks in the crowns of the bottles, I wouldn't be suggesting this product.

Hi all. I recently ordered a few cases of these 500ml bottles: https://www.morebeer.com/products/bottles-500ml-amber-champagnebelgian-style-case-12.html However, I noticed almost all of them have cracks in the neck. They don't go all the way through, and may just be defects in casting the...

Found this: https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AdvancedBottleConditioning-1526854886240.pdf Don't know how accurate it is, but it states that 330ml Belgian bottles are good up to 3.5 volumes. Of course, PSI will change over temperature, but I assume they'll be fine.

Hi. I just bottled a Belgian dubbel, and used enough sugar to get to about 3.0 volumes I believe, but may be a bit above (or below) that. I used primarily 330ml bottles from Belgium (St. Bernardus, Rochefort, etc.). Anyone know how much pressure they can hold? Any reason to worry about bombs?

Sure.

That's right. Make sure it's only the wood, nothing added. I think every place I've seen it for sale fits that however.

Oops. Good catch. I just went with it.

One thing that I've done before I got a chest freezer (and still do sometimes, if it's full) is place the fermenter in my mash tun with a bit of water and add ice, covering it up with thick blankets. A large enough storage bucket would even work, but would be less insulated. Need to periodically...

Special B in an IRS is great. I use a full pound in a bourbon stout I've made several times. So with that said, I like the recipe. But I always like to suggest using the lightest extract possible that's comprised of only two row barley and steeping the grains you need for flavor/color (where...

This was definitely spicier than Mexican Cake, so if you go with powder I'd half it at least. (so maybe 1.5-1.75tsp for a 5 gallon batch). The coffee will be an interesting touch to those styles of beers. Keep it on the sweet end though.

The one gallon batch was pretty good from what I remember. My notes say I used 0.75 tsp of Cayenne, and from what I remember it was on target for what I wanted: hot, but not scorching. Some people may find it too hot, but it won't be killing anyone with heat. A mix of malty and some roasty...

Recipe: 11.50 lb Munich Malt (9.0 SRM) Grain 75.66 % 2.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 16.45 % 1.00 lb Caramunich Malt (59.0 SRM) Grain 6.58 % 0.20 lb Carafa I (337.0 SRM) Grain 1.32 % 0.75 oz Northern Brewer [9.50 %] (75 min) Hops 22.9 IBU 0.25 oz Northern Brewer [9.50 %] (5...

It may be a bit young... I brewed it back on Jan 3, and it's been in the keg for almost 2 weeks now. This is the first Belgian style I've ever attempted, so I'm not as familiar with best practices. How long would you suggest I wait before taking to plan b?

Hi all-- I recently brewed up a Belgian dubbel, recipe below: 8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 57.06 % 3.00 lb Munich Malt (9.0 SRM) Grain 21.40 % 1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.13 % 0.50 lb Aromatic Malt (26.0 SRM) Grain 3.57 % 0.50 lb Caramunich Malt (39.0...