Recent content by Mathematics

I have 3 plants, 2nd year, all in 16" dia pots. The plan was to put them in the ground this spring, however we're now moving across country so I left them in the pots. The various vines are 4-6ft long so far, and growing quickly... any suggestions on how to move with these guys without...

Thanks for the reply. Some Orval sounded tasty so I had a couple bottles & pitched the dregs last night. Will probably let it sit for a few months, then bottle & hope they're good to go by Xmas.

Never updated this thread. 3711 is one of my favorite yeasts, this was one of my learning experiences with it. It totally took over the beer, lots of great saison-y spice but not much fruit. If I'd done this again, I would've given the WLP500 a couple weeks minimum before adding the 3711.

Brewed 7/19/13 with an OG of 1.12, racked after 6 months and then just again last night (kinda forgot about it in a corner of the basement...). Anyways FG is sitting at 1.023, which is about 12.75%. I was expecting it to have spoiled as the airlock was just about dry but to my surprise its...

Pitched at day 3, as krausen was falling. Moved into a 75F room to finish for the next couple of weeks. I'll have to make a note to update this thread on how it turns out.

Was initially hoping to just rack on top of a cake of 3711 from the previous batch, however after bottling yesterday there just wasnt much left...made a starter of the tiny bit that was left, however definitely not enough for 5 gal's. Plan: Pitch WLP500 at 67F, raise to 72F over the course...

bump - doing something very similar, how'd this turn out?

This is only my third mead, and the first where I haven't pretty strictly followed a recipe I've found here or on gotmead...here's what I have, for a 5 gal batch: 14# clover honey 8# sweet cherries 3# cherry puree 4 Madagascar vanilla beans 2 packets of KV1116 (rehydrated & made a...

Bottled with corn sugar, didn't use a carbonation calculator This is what I was thinking. Thanks for the responses, bottles will all be going into the fridge tonight...well maybe I'll leave one out to see what happens.

Brewed up a Belgian IPA - 1.07 OG, 1.015 FG, 65 IBU's After 4 weeks I pitched 2 bottles of Orval dregs into the carboy because it seemed like a good idea at the time. Dry hopped 2 weeks later, then bottled with 1/2 cup sugar about 2 weeks after that. It's been about 4 weeks since I...

Ya brown sugar should go in last 10-15 minutes of the boil...or atleast thats what I do. And I'd definitely toss atleast an oz of Hallertau or something similar at 15 minutes left in boil...get more of the classic dunkel hop flavor.

Into the boil, then another 2/3 of a cup for bottling. Man this wasn't all that long ago that I posted this and I already feel like this recipe is way over the top now. Funny how our recipe-making seems to change the longer we brew :) I'd change the 60min bittering addition to something with...

Chouffe Houblon is in my mind the archetype for this style, and every clone recipe I've seen for it has sugar added. I think without the addition of sugar you wouldn't end up with a beer thats attenuated enough for the style either. My $.02

Looking for a critique/suggestions/thoughts on this recipe...hoping to brew this weekend 5.00 lb Pilsner DME (3.0 SRM) 2.00 lb Pale Malt (2 Row) Bel (3.0 SRM) 0.50 lb Victory Malt (25.0 SRM) 0.50 lb Aromatic Malt (26.0 SRM) 0.50 lb Wheat, Flaked (1.6 SRM) 1.00 lb Caramunich Malt...

Not sure I 100% agree with this, wouldn't you want a bit of a thicker malt backbone to balance out the hops? Brewing some sort of Belgian IPA this week on a cake of WLP515, might use 1/2lb of piloncilo but thats about it. Also - Any thoughts on using all noble hops? Every recipe I see has a...