Last Activity:02-04-2010 10:27 PM
Posted in thread: I think i fermented to high.... on 06-24-2009 at 03:43 PM
thanks!I do plan on bottle conditioning. I also really like banana flavors in belgians, so
hopefully those fusels will turn over into esthers. I brewed a tripel over the winter, and wow,
it took maybe...
Posted in thread: I think i fermented to high.... on 06-24-2009 at 03:03 PM
I realized last night that my wife had been turning off the AC in our condo to save costs while
we were at work during the day. I have been fermenting a Wit beer during these past 2 days of
Posted in thread: Stuck fermentation on a grand cru on 05-29-2009 at 02:55 AM
I have been fermenting my grand cru in primary for 3 weeks, and I now have a stuck
fermentation. OG was at 1.084, now I am stuck at 1.024. Attenuation at 69% thus far.
Fermentation temp is around 68-7...
Posted in thread: under carbonated beer - how to fix this? on 04-16-2009 at 03:10 AM
I just popped open my first beer out of a batch of tripel I made. The taste was right on the
money. However, the carbonation was very very weak. I think it was due to the fact that I did a
Posted in thread: Secondary Ferment. Temp with Belgians on 02-20-2009 at 09:51 PM
I actually just finished reading the chapter on Yeast in Brew Like a Monk. There is a lot of
discussion on the starting primary fermentation temp, and raising it, just like you said.That
makes sense t...
Posted in thread: Secondary Ferment. Temp with Belgians on 02-20-2009 at 08:42 PM
So, I've been reading "Brew like a Monk," and coincidentally, I am also finishing up a 4 week
primary fermentation on a Tripel. This weekend, I am planning on transferring to secondary, and
Posted in thread: My Belgian Strong Ale (Wyeast 1388) yeast starter on 01-25-2009 at 06:50 AM
Great thread! I just made my first yeast starter about 8 hrs ago. Its about 1 AM, and I was a
little nervous, because I haven't seen any bubbling or krausen yet. So I went online, found
your pics, and...
Posted in thread: Need advice on a partial mash for this weekend on 01-22-2009 at 03:19 PM
If you do that, you'll end up with a gal. of starter wort in your beer. Personally, I get much
better beers by letting the starter ferment out, decanting the spent wort, and pitching only
Posted in thread: Need advice on a partial mash for this weekend on 01-21-2009 at 07:56 PM
I agree on the yeast starter. No offense taken. I need all the help and advice I can get, since
this is only my third beer. I used the web app: Mr Malty Pitching Rate Calculator to determine
that i ne...
Posted in thread: Need advice on a partial mash for this weekend on 01-21-2009 at 06:36 PM
I am going to be doing a belgian Tripel on a partial mash. here's the recipe i'm going to
use:estimated OG: 1.079estimated IBU's: 26.9estimated partial mash to water ratio: 1 quart per
lb of grain6 lb...