Recent content by Metsbrew

Did you make this yet?? Anyone know about the process then? We are currently thinking about having a cabin weekend and making beer from the creek water and using an open wood flame. I thought something similar to this recipe would be cool to try.

I use both of these, and hopville always seems to have a little higher abv. Both are set up the same, anyone else have this issue? Also anyone know if your adding honey or something similar, if it counts towards gravity?

THey were the big cans.

Turned out awesome! Here is the recipe. It is for a double batch of tripel. Then we just put cherries in half. 25 lbs Belgian Pils 5 lbs Cane Sugar 2 lbs American Wheat 8 oz Belgian Aromatic 1.5 Saaz 60 mins 2.0 Tettnang 60 mins 1.0 Saaz 10 mins 1.0 Tettnang 10 mins Pitched on 2...

We just used 1 pack per bucket. Never had a problem with that before. It's not that big of a beer.

Yeah I guess I left a lot of info out. We were aiming for 150. But it is a new system and were 154. A little high, but not that much. We kegged it after 2 weeks. And used 2 oz of hops at 60 min. We did a triple batch and the other 2 we added fruit to, haven't tested them yet.

Anyone know why this would taste sweet and fruity? Temps were under 70. 8lbs 2 row 1lb wheat .5lb crystal 20 Saaz hops Sa05 yeast Almost tastes like pineapples and is sweet. Also we broke the hydrometer again no way of knowing gravity(we seem to have a problem.)

My hops are insisting on growing counter clockwise. At what point will the just grow clockwise? Everyday I have to unwrap them. At what point do I just let them grow?

Getting ready to bottle a barley wine that has been sitting in the secondary for 3 months. I'm going to add champagne yeast to help prime since it's such a big beer and it sat so long. Do I need to add it and leave it sit or can I add it right before bottling?

i'm upgrading to a 150 quart igloo cooler for double/triple batches. But no matter what I do, it won't seal. Anyone have any suggestions. My 50 quart cooler I had no trouble with.

Update... this.morning, day 6 of ferment the blow off tube i added was clogged. Is it possible this thing is still going this hard afted going hard right away, then coming to a complete stop?

That's the thing, it almost stopped bubbling completely. Then today it almost blows off.

I made a blonde Belgian last Saturday, Og was 1.068. Air lock started bubling by Sunday am, went real hard for A few days until it almost stopped. Just went to check on it and the air lock was clogged like it was going blow up any minute. Is this normal, I've never had this happen this late...

Thinking about making a double batch of trippel and throwing cherries in the secondary of one. Anyone ever try this? Any recommendations?

Got a 41 on our first competition with our Belgian dark ale, but we didn't place. What score usually places? It was in the war of worts in pa.