Search results

Extremely interesting thread! Hope you continue to keep everyone posted! Greetings from Norway.

I have a very kind dad who makes my labels. Thirty total. Sent from my iPhone using Home Brew

Embroidered label for my last rune-beer, Belgian Dark Strong Ale. Sent from my iPhone using Home Brew

No clarifying agents of any sorts added... Sent from my iPhone using Home Brew

I've brewed sours before, but then the pedio took longer time to act up. I'm guessing it is trub. Sent from my iPhone using Home Brew

Does anyone have any idea what is going on here? This is a ryebic I made in the weekend, Belgian sour mix and Brett. lambicus. The wort looked turbid but normal when I pitched the yeast, but now it looks like all the turbid stuff has gathered in a cloud in the middle of the carboy and the rest...

I'm fermenting at around 70 F room temperature. I have used apricots and raisins before without problems and hope it just will take some more time to get going... What kind of wine yeast would be suitable as a last resort option?

Hi, I added three pounds of dried cherries and cranberries (and some T-58 dry yeast) to 12 liters of oud bruin/Flemish red three days ago and there is no sign of fermentation picking up. The base beer had fermented with Roeselare and WLP655 for 180 days. Does anyone know if this is normal or...

My oud bruin/Flemish red ale, with Roeselare, Flemish ale blend and different dregs.

These bottles are 330 ml standard Norwegian beer bottles (from the local super market). I live in Norway.

And another set I'm very pleased with. A Belgian trio (singel, tripel and quadrupel) fermented on yeast cake from the previous brew. I.e. the quadrupel fermented on yeast cake that had fermented both the single and the tripel. I am using Norse runes as the basic.

My favourite so far...

Does anyone have any idea what's growing inside the walls of my carboy (see pic)? The carboy contains a oud bruin fermented with Roeselare, Flemish Ale Blend and dregs from a seven year old bottle of Quelque Chose...

Pic 1 - starter with WLP Sour min and brett. lambicus.. Pic 2 - my oud bruin after 45 days in the primary. WLP Flemish Ale Blend and dregs from a 7 year old bottle of Quelque Chose.

I did not add enzymes during the mash (as I didn't have any). I did try adding enzymes and yeast nutrients to the fermenting wort, but I am not entirely sure how much effect this had, although it can't have hurt... How should I have gone about to end up with fermentable sugars from the unmalted...

Okay, here is the recipe and other information: As it is in Norwegian I'll attach a key: Bokhvete - buckwheat Melasse - molasses Havre flaket - flaked oats (oatmeal) The process: I use BIAB, single infusion. This time, I boiled the unmalted grain in water and added them to the malt in the...

Today: Well, I have now opened, poured and tasted my gluten free ale (which turned not to be anything like a stout, but never mind that). I am pleased to say that the results were surprisingly good (considering my expectations). The last half inch should definitely stay in the bottle (as you...

Three weeks ago: So... I decided to try to brew a mini-batch of what was supposed to be an oatmeal and buckwheat stout a it over two weeks ago. I won't bore you with the details of Murphy's law in effect when it came to the brew day it self... Suffice it to say that my first experience with...

Any idea on how long I should leave it in the secondary for the gravity to drop those eight points? I see that there is activity in the airlock, but when I measured the gravity yesterday, it had not changed.

So in your opinion the brett will not superattenuate and make my bottles explode? How much should I cut back the amount of priming sugar?