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I made a Belgian Ale from an extract kit just over a year ago. My wife absolutely loves this stuff and this just so happened to be the fourth time I’ve made this particular kit. So on the 3rd of October 2012 I whipped it up, threw it in a carboy and plunked it into the basement. With the...

You already know that fermentation started so I wouldn't worry about it at all. Let it be for a week and check the gravity at that time.

Thank you. This is exactly what I was looking for.

Has anyone tried the same recipe with these two strains? The Wyeast Lab website doesn't do much to differentiate these. Anyone have a more personal flavor profile for these?

Any ideas?

I am a firm believer of the long primary, but I've just had a batch that tasted soapy. Usually that off flavor is from autolysis. This was entirely my error but unfortunately, it's likely one of two mistakes I made. The first was pitching a couple of jars of saved WY1762 (3 months old, no...

I'm really impressed that the regular backlash complaining about a thread of this topic is pleasantly absent. The high horse stance on what or how cheap a homebrew can or cannot be is getting seriously stale. Bravo OP. There are some seriously cheap 60 schilling recipes you can target since...

Wow, what sort of ungrateful friends do you have!? Anytime I've offered my beer (be it at home or when I take it somewhere else), I run into only one problem, running out. Maybe I've just got a much more broad pipeline and start new HB drinkers on cream ales instead of IPAs but come on.

Was this a partial boil where you had to top off with water in the primary? It's likely just a false low value. It's really hard to get a true OG when it's not a full boil regardless of how much you stirred. If you followed the recipe, now worries.

Not only is my wife a beer drinker, she's also my harshest critic. "Well this tastes alright, but it's not as good as your Belgian Pale." As a result 25% of everything I brew has been that recipe to ensure her continued interest in my hobby. She fully supports everything brew related (taking...

I agree with using a secondary vessel. To be as careful as you need to be, without stiring everything up, you're going to need more hands. If you don't want to invest in a bottling bucket, you will after the end of this. But a second vessel will take a lot of the frustration out of the process.

Drink it out of a mug. Or what Jayhem said works too.

Save yourself the time, take one reading, wait a few days, take another. As long as you're sanitized you can take as many as you want, but you don't need to be that hardcore if you don't want to be.

Was this an extract brew? Did you do a smaller boil and then top up with water? Getting an accurate OG is quite hard to do with extracts. If you followed the recipe and added everything you should have the actual number isn't as important as having a stable FG before you bottle. What kind of...

They need time in the bottle to carb, 2 - 3 weeks minimum. As for the secondary, you can skip it. Your beer will be just fine if you keep it in primary for a few weeks. Plus it then gives you another fermentation vessel to brew something else with. By all means it isn't hurting anything, but it...

As you make more beer your racking skill will get better. This will allow you to get as much beer off the yeast cake without disturbing it. Any time you move your beer from the primary to a secondary or tertiary you're going to losw more. That being said, I usually make 5.5 gallon batches now so...

It shouldn't be an issue at all. As long as you rack properly you'll be fine.

This is a Mild Ale off of BYO's Website: http://byo.com/stories/beer-styles/article/indices/11-beer-styles/1491-the-10-easiest-beer-styles • 3.3 lbs. (1.5 kg) liquid malt extract • 1 lb. (0.45 kg) dry malt extract • 4 oz. (112 g) crystal malt (10 ºL) • 2 oz. (56 g)...

I've used a sanitized wine thief or a sanitized measuring cup in the past. But Old E is right on target. Leave it be for a few weeks and you won't have to worry about constantly dipping into it.

Yes, that is a misconception (although that is a contributor). Pitching too much yeast, higher temps, clogged airlocks can all lead to this.