Last Activity:12-14-2013 12:09 PM
2 Likes on 2 Posts
Posted in thread: Please critique my Belgian Dubbel on 12-11-2013 at 07:30 PM
You NEVER want an alcohol bite in a beer. Beers with alcohol bite are that way due to improper
fermentation technique.Well, I guess I didn't explain it right. I was trying to describe it as
Posted in thread: Please critique my Belgian Dubbel on 12-11-2013 at 05:17 PM
Thanks for the response. So it looks like these recipes are fairly similar except that you are
using a decent amount of Munich.However, it looks like my IBUs are around 22 and yours are at
18 with a s...
Posted in thread: Please critique my Belgian Dubbel on 12-11-2013 at 02:45 PM
I've brewed a dubbel before using a kit from NB. I'm trying to do something kind of similar in
that it is simple. I've pieced this together from the guidelines for Dubbel that I read in Brew
Like a Mo...
Posted in thread: Belgian Tripel high O.G. on 12-03-2013 at 07:58 PM
You really need your Tripel to get down below 1.020 before bottling. As someone mentioned, try
getting it to a warmer temp .. around 70 and add something like S-05
Posted in thread: Bourbon style Ice Beer at 30-40% ABV on 12-03-2013 at 02:10 PM
I've been freeze distilling for awhile. I got the idea after reading about how the pioneers
would make Apple Jack. They would let barrels of apple cider sit out in the winter.. every
morning they woul...
Posted in thread: Belgian Dark Side Strong Ale on 11-22-2013 at 06:11 PM
What was your final gravity?
Posted in thread: Christmas Beers 2013 on 11-13-2013 at 02:20 PM
A mix of a BDS + Saison sounds interesting. I wonder how much the alcohol and maltiness would
offset the yeast flavor.
Posted in thread: Brewing a Belgian Dubbel with Wheat? on 11-13-2013 at 02:18 PM
So just to start off.. I love brewing with wheat. I'm a big fan of weissbier and witbier. Even
the stouts that I have done have been with wheat (although you really can't taste the
difference due to t...
Posted in thread: Double Drunk Monk Belgian Dark on 11-12-2013 at 07:18 PM
I think I am going to try this recipe in a couple weeks. Looks really good, but I would say
that this is almost a Belgian Dark Strong and not a Dubbel. I also am going to try making my
own candi.Did a...
Posted in thread: Submitting hefe for competition (ingredients question) on 11-05-2013 at 06:56 PM
I wouldn't worry about it. A lot of the flavor should come from the yeast and wheat.. I'm
assuming that the IBUs are around 10ish?