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Love to have that fermenter

I am using GigaYeast - Trappist Tripel x 2

I got 4#'s of Candi sugar to throw in.

Due to the heat outside I am going to make a Belgian Tripel on my stove. Converted the required 18#’s of 2 row into light pils dme at 13#s. I have 12 on hand. Be better to order some more dme or can I take some 2row, grind then steep? Just need some advice

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Include me please

What do you use to get beer stone out of a carboy? Pbw and brush didnt do it

tried a bottle after three weeks conditioning. carbonated great, nice head that follows the liquid down the glass, slight hint of oak not overpowering. came out great.

I keep the house at 74. I did not cold crash as I don't have an extra fridge that is not packed with beer. I will bottle condition at 74 also and not sure how long it should go. I did all in bombers except 3-12oz. I will wait about 3-4 weeks and try one of the 12oz and see. my biggest fear is...

I brewed an old style ale that took bourbon and oak cubes in the secondary. It stayed in the secondary for one year and two weeks until I bottle yesterday. After I put the last cap on and stored I had second thoughts about my process. Should I have added more yeast at the end or will it...

Thanks. I will be aging in a wet 15 gal bourbon barrel. I have read 4 different opinions on the subject. Experience is best practice. Too deep into this money wise to have a major fail

Do you add the cacao nibs to the wort at end of the boil or in secondary? Thanks

All grain bourbon barrell porter

I bought 1000 & 2000 ml flask. Going to use white lab yeast. What is the best procdure for the starter. Also bought a stir plate

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