Recent content by Steelie211

Thanks Artimus. Got the glass for free from the guy that runs the liquor department where I buy my beer. There are tons of brewerys all around the Grand Rapids area. Seems like a new one opens every day:mug:

Congrats on your brew!!!!

Bottled my beer tonight. Having a few beers. New Holland Oak Aged Hatter IPA Jolly Pumpkin Madrugada Obscura Dark Dawn Stout Arcadia Whitsun Ale

In my basement. Seems to stay around 60 - 65 year round.

I don't know if you tried the Southern Tier Choklat. This is an imperial Stout 10% but has tons of chocolate flavor.

I think I read that you could use Lactose sugar to sweeten because it is unfermentable.

Not to jack your thread, but anyone have thoughts on a good dry yeast for a belgian wit? I was thinking of using safbrew s-33.

14377 + 5 gallons Belgian Tripel = 14382

Thanks for the help smagee!!!:mug:

So should I just put the puree in the primary? Would the splashing cause oxidation?

I'm thinking about racking my 3 gallons of apfelwein (using a 3 gallon carboy) on a can of raspberry puree. My question is would it be ok to rack to a 5 gallon carboy for secondary or would this leave too much head space?

Congrats!!! Just bottled my first brew last Friday. Can't wait to try it.

What are your fermentation temps?

Thanks for the info guys!! Can't wait to make this.

Thanks for the help damdaman. I think I will rehydrate in some apple juice. Anyone else have any comments on the lactose question?