Recent content by nurskyjon

Ok, It has been either a 100 degrees or close the last couple of weeks here in Arkansas. The local brew supplier doesn't have wyeast 1968 on hand and I am not really wanting to go with S-04. I have harvested WLP 007 from a previous batch. Can I use this instead or should I order the 1968 take a...

I have never used vanilla, but soaking nibs in vodka or bourdon works well. I have made brews with coconut but adding directly to secondary, seems to make a oily mess. Next time I going to make a tincture and see how it turns out! Making A Tincture – Bottle To Barrel

I am going to continue tweaking this recipe but next time I am not going to S 33 and go with actual Belgian yeast and see the difference.

Ok, rechecked gravity today it is 1.020. I tasted it had a sweet favor, so I am thinking the yeast isn't finished doing its job. I not sure if I should have done this, but I stirred the yeast cake gently. I will let sit for the next couple of weeks then bottle condition until trying some for my...

Ok, I am going to give a few days and recheck the gravity. I am concerned about the S 33 not being a true belgian yeast strain and am wondering how it will effect the taste. But, these are strange times and maybe that make a great name for this brew, "Strange Times Tripel." Thanks I will report...

Hi, I am brewing a belgian Tripel using S-33 yeast. I pitched yeast on 5/6/20 in the afternoon and within hours the brew was fermenting. Yesterday I noticed it stopped all together. Wondering what I should do next? Here is the recipe: 2.5 gallon recipe 6.5 Pilsner malt 1 lb of simplicity 0.25...