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I ended up buying a SS coil and bulkhead qc fittings for an internal chiller. Basically a wort chiller with ice water / glycol. I will wrap the outside in heat tape of the equiv just like my carboys. Then use the same two stage controller to run the pond pump / heat. Not a jacket like the...

I just wanted to add my two cents to previous comments about customer service. I don't think I have ever had a better customer experience with a company than I have with this one. On multiple occasions I pinged them about cooling jackets and temperature control. Each and every time they...

Ankeny here. There are a couple really decent clubs around town. And we now have a LHBS up here too. Welcome!

This weekend is my first ever IPA. I put together the recipe and water profile last week. I have been brewing Belgians (18C and 18E mostly) for several years now. I'm still heavily influenced by Belgian concepts...I'm pitching ringwood rather than 1056. I just cant help messing with the yeast.

Samichlaus. Yummy, chewy, thick Samichlaus. 4 in and you will swear off them for another year, lol.

I frequently use Chamomile flowers in my Belgians. Specifically in the lighter ones. Like a Wit. I just did a Belgian Pale with Chamomile that did fairly well in a local competition.

From the FastFerment FAQ... 3. What are the dimensions? Height On Wall Mounts from bottom of Collection Ball: To top of Airlock: 35.5” To top of Lid: 32”

I have a very similar pot. The riveted handles will flex and eventually break if you move it around a lot. Mine was not magnetic so induction cooking was a no with it as well. No telling if that's true of this pot or not. Easiest way is to try and stick a magnet to it and see. Mine was also...

Sorry to link to another forum but here is an example of what I was talking about. Near the bottom of the page. http://discussions.probrewer.com/showthread.php?22617-temp-controlled-plastic-conical/page3

Ok has anyone heard or seen any good solutions for temp control on these? I use small fridges with my carboys now. I ultimately would like to find a small fridge to fit this so I can give it its on temp control separate from my others. I did see a thread about pumping glycol through a...

Aerate, aerate, aerate...lots of oxygen before you pitch. 90 seconds to 120 even. Keep your fermentation temp under control don't let it climb too high for too long or you will get a ton of fusel. Blowoff tube is a must. I don't remember if Ommegang uses a different yeast to bottle condition...

I have made this twice now. I always use a blowoff tube these days but you will certainly need on for this. I busted the center out of an old barrel style airlock. That fits perfectly into both the bung on one end and the 1/2" OD tube I use. I stick the far end in a 1 gal jug of idophor and...

Since I don't seem to be able to remember everything at the same time here is another thought... When adding sucrose (candi sugar) to beer I generally add it after krausen begins to drop, say 2 or 3 days. I got it from Stan Hieronymus in Brew like a Monk I believe. This had a huge impact on...

Any idea if this is an actual Abbey strain?

Thats a good point I missed. I always make a starter. The smallest one I am making these days is a 1.6 liter for 5 gals but its usually closer to 2. I use the pitch calculator in BeerSmith2 to give me the cell count I need for my gravity.

Aerate , aerate , aerate. A good 90-120 seconds of oxygen. I agree in broad strokes with the temp (65) with this yeast. 545 Is a super attenuator for a Belgian. With many Belgians I have found that often to get them to finish out you need to climb the temp a bit as fermentation slows. It will...

Well I may have stalled it... I pitched at 64 and very slowly ramped it to 75 over 3 weeks this time. I has been in primary since 3/15 and my 1.072 OG is now 1.020. Not quite low enough. Activity seems to have slowed to a crawl if any. I am going to ramp this to 80 today and see if I can kick...

Well the short answer is amazing. I love this yeast so much I washed and re-pitched it right away into a competition beer I am fermenting now. I pitched at 64/65 each time. I added 2 degrees a day'ish to the temp control until I got to 74 about day 7, give or take. It went there all by...

+1

I brew Belgians predominantly: 3522 Achouffe. It's my workhorse. Definitely a go to. 1762 Rochefort. I use this quite a bit in my bigger Belgians. 1214 Chimay. I use this a lot in my xmas beers. Big dark fruit. 1388 Duvel. I have use this on and do enjoy it but far lees than those above...