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Lol. Grammar was never my strong point! Thanks for the info. Will prolly bottle my belgian today. Cheers

Hello all. As the bottling day nears for my belgium strong, I can't help but wonder if the amount of priming sugar i need to use differs from that of a "standard" gravity beer. Usually i would bottle around 1.014ish, but my target for the strong ale is 1.022ish. I would hate to make a war zone...

I ended up going with an abbey yeast for this one. Figured i'd keep the belgium theme. I added 1# of light dme with 5oz of honey at the last 15 min of a 60 min boil. I added .5oz uk golding hops at 40 and .25 at 15 min. This ***** fermented like crazy a solid 2 days then mellowed. Transferring...

Sweet, I'm gonna go for it.The gravity of the wort its 1.030. Am in debate if i wanna add some dark extract an make a stout or maybe a little pale malt extract and make an ipa? seems like since it has a very mild sour to it, an ipa would be a suitable choice. I got about 4.5 gallons from it, so...

So i brewed a belgian strong ale yesterday and decided to try and milk anything i could from the leftover grain. I Re mashed the grain (about 18#s) worth and let it sit overnight. Today i drained off the wort and it kinda has a slight sour smell to it, yet tastes a little sweet. Is it even...