Recent content by TBKSquire

The yeast will eventually settle out more, but with Belgians and Hefe's it tends to take forever. So once your positive that it's finished fermenting you can add gelatin finings to clear it up. If your going to bottle condition your beer I wouldn't worry about clarifying it. Personally I think...

Hey Jay, Yea if your yeast are still active and you didn't wait to long to toss the concentrate in they should metabolize the sugars. Just make sure there are no preservatives in the concentrate. I've never tried this but its been on my mind for a while. Let me know how it turns out! Crushed...

Yeah, I would go with those three. The 2-row, marris otter, and munich for bulk buying. Maybe a bag of wheat to if your planning on doing a lot of those. All-grain saves so much money :D

Yea I would use a beefier recipe like a porter or something more full bodied. Otherwise the peppers are just going to dominate the beer. I like ravens idea about making a potion with the peppers in some vodka. :tank:

From what I've read hefe and belgians yeast actually produces more esters when under-pitched. Sounds like it fermented out way to fast though like the guys have been saying. It's hard because belgian yeast is so fricken strong but you might think about adding some malto-dextrin to it if it isn't...

The tap house I work at has this on tap and it is awesome. I was thinking of cloning it myself. Have you given it a go yet? I was on planning on making a Cyser and then adding cherry juice as suggested above.

Made the same mistake as a lot of people and didn't filter out the pumpkin from my boil. Sanitize a strainer and get the big stuff out or you'll be dealing with some major loss. Let it sit in secondary for a month and you should be good. Patience is key haha Lost a gallon because I didn't...

Where did you get the herbs? Local or online? Been looking to do a gruit for awhile now. Glad it turned out! Hops tend to put me asleep so I'm looking for something that might do the opposite :rockin: