Last Activity:05-19-2013 8:43 PM
1 Likes on 1 Posts
Posted in thread: 20 lb of sugar and a jar of yeast nutrient on 05-19-2013 at 02:24 AM
lemon / lime juice in my experience will give you a sweeter product in the lighter stages, but,
has given me more bitterness the darker I goI might consider just using the lemon or lime
during the coo...
Posted in thread: Help with my Belgian Dark Strong on 05-15-2013 at 07:25 PM
I use a lot of D-180 and D-90 and really like the flavor profile they give. My take on it is if
it works don't change it.I did a brew much like mentioned. Got most of the flavor and darkness
from the ...
Posted in thread: Help with my Belgian Dark Strong on 05-15-2013 at 07:10 PM
I have made some great Dark Strong ales in the past using D-180 and or D-90 syrup. I recently
started making my own syrups and I like the idea of using my own homemade syrups in my beer. I
made a doub...
Posted in thread: 20 lb of sugar and a jar of yeast nutrient on 05-14-2013 at 04:46 PM
I've had success with the following that closely approximates Belgian D-2 that I bought at
MLHBS. It is a slight modification of sugar #5 with an inversion step based on another web page
(sorry I don'...
Posted in thread: super cheap solenoid valves or junk? on 05-13-2013 at 01:04 AM
Got mine at valvesforprojects.com
Posted in thread: super cheap solenoid valves or junk? on 05-13-2013 at 01:03 AM
You need to make sure they have a vitron seal or the propane will eat it away
Posted in thread: What yeast in Dark Strong on 05-07-2013 at 02:00 PM
I am about to make my third belgian dark strong ale. The first one I made with Chimay yeast and
aged for six months it was one of the best beers I made. The second one is only one month old
in the bot...
Posted in thread: First time using washed yeast on 05-07-2013 at 12:13 AM
This is my fist time using washed yeast in brewing. I followed the yeast washing illustrated
thread and harvested WLP 530 yeast at the end of February. There is around 100ml of a compacted
cake in a m...
Posted in thread: Tripel Fermentation on 04-23-2013 at 05:08 PM
interesting that the esters disappeared like that! in my experience, esters don't fade with
time. that's why you can have an aged belgian and know that it's unmistakably a belgian. i have
no idea why ...
Posted in thread: Tripel Fermentation on 04-23-2013 at 01:53 PM
as far as i know, DME shouldn't explain it. extracts sometimes result is higher finishing
gravities, but there is plenty in there to keep the yeast happy.you say it's "carbonated
somewhat"... sounds l...