Last Activity:02-08-2016 11:39 AM
Likes Given: 45
14 Likes on 14 Posts
Posted in thread: Advice on stout on 02-04-2016 at 07:59 PM
Ive made this beer twice now its absolutely beautiful. The second time I used us-05. Both
turned out great but the original yeast made it better. A few times Ive tried belgian stouts
and I really li...
Posted in thread: Can you taste/smell the belgian flavor/aroma right away? on 01-26-2016 at 07:35 PM
After fermentation is complete and youre on your way to bottle/keg a beer with belgian yeast.
Does it allready have belgian characteristics to it or does this only come with aging?
Posted in thread: wheres the error in my brewday? on 01-26-2016 at 06:17 PM
You only need a tenth a gram in the worst case scenario for chloramine removal. Use the
scientific 'small pinch' and you're good.oooh, thanks alot! next time i go with the small pinch
Posted in thread: wheres the error in my brewday? on 01-26-2016 at 02:26 PM
How much metabisulfite are you adding? You only need a pinch; too much is not 'better' and will
give you sulfur bombs.I think i used between 1 and 2 grams. It said 2 grams for 5 gal batch and
i made a...
Posted in thread: wheres the error in my brewday? on 01-26-2016 at 02:24 PM
Sorry, don't want to derail your thread, but this caught me off guard. Are we calling New
Belgium Abbey a bad beer these days? I mean you're talking about the most award winning beer
from one of the m...
Posted in thread: wheres the error in my brewday? on 01-25-2016 at 07:04 PM
I understand, I remember reading that you have given some of these months and months...and
still they remained nasty. For these recent ones, where you are changing your process to narrow
down the sour...
Posted in thread: wheres the error in my brewday? on 01-25-2016 at 06:20 PM
I would have thought chloramines too....hopefully campden helps it. My confusion lies in how
you are brewing fast turn around beers (pales, IPAs) at same time as big beers which require
months of cond...
Posted in thread: wheres the error in my brewday? on 01-25-2016 at 03:21 PM
It doesn't really seem like you had temp controlled. The abbey ale yeast isn't meant to ferment
over 72 degrees.Most of the recipes Ive seen has something like ths very popular recipe of a
Posted in thread: Houblon Chouffe aka HopChewy on 01-25-2016 at 02:16 PM
Anybody save yeast from primary to repitch for bottle conditioning? Am I crazy to consider
it?Its not crazy at all, it is pretty much standard procedure with belgian beers although I
dont really know ...
Posted in thread: wheres the error in my brewday? on 01-25-2016 at 01:57 PM
10 days ago i brewed an ipa(us-05) and a belgian tripel(white labs abbey ale). This time I had
campden powder that i used in the brewing water before i started heating it up for mashing.I
did the same...