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Hola! Im fermenting a stout right now(8-9% abv). Before bottling I want to add some http://www.khoisantea.com/organic-bourbon-vanilla-madagascar/ to maybe 1.3 gal. how much do you Think I should add? I just want a hint of the vanilla bourbon. Im thinking 1-2 drops? It says that 2 drops gives...

I tasted a gravity sample of a Amarillo saison thats been 3 weeks in the fermenter. It had a Sharp aroma and flavor that can only be described as soil. Pretty much the same smell that you get on your fingers after youve touched the soil from your plants. the beer is pilsner malt, Munich and...

Im right now boiling my belgian dubbel and i have a jar of whitelabs abbey ale that i top cropped from a beer about a month ago. Ive just opened the jar and its smells funky. Hard to explain, some of the funky smell you might find in a saison dupont but also a bit sour. Should i pitch this? I...

The Hitman Belgian Pale Ale Boil Time: 60 min Batch Size: 5 gallons Efficiency: 75% (brew house) STATS: Original Gravity: 1.066 Final Gravity: 1.012 ABV (standard): 7.16% IBU (tinseth): 68.03 SRM (morey): 5.34 FERMENTABLES: 10 lb - Pilsner Malt (83.3%) 22 oz - Munich Malt...

Im going to brew a dubbel on wednesday with yeast i top cropped when brewing a tripel a month ago. Do i need a starter for the yeast? Its a good, thick layer in a water jar in the fridge. It looks like its enough yeast but do i need to "get it going" before pitching it to the beer?

Ive made this beer twice now https://www.homebrewtalk.com/showthread.php?t=238807 and its absolutely beautiful. The second time I used us-05. Both turned out great but the original yeast made it better. A few times Ive tried belgian stouts and I really like that aswell. I have white labs abbey...

After fermentation is complete and youre on your way to bottle/keg a beer with belgian yeast. Does it allready have belgian characteristics to it or does this only come with aging?

I brewed an IPA with OG 1062 and used US-05 yeast. the day after there was no activuty at all. on the second day there was activity but no real krausen forming. At the third day the airlock activity had stopped again. I started to think that Id needed to add another packet of yeast but waited...

Today i top cropped or the first time. After i had collected most of the krausen into a jar i remembered that i wasnt supposed to collect the top layer. I looked at a guide afterwards and in it the guy said to first remove the top layer of the krausen after like 24 hours(when its starting to...

to treat my water before brewing to get rid of the "Band-Aid" problem im trying to find campden tablets. They are out of stock everywhere here in sweden but they have something called "Potassium metabisulfite" and the explanation says that its the same as campden powder even though campden...

Ive had trouble getting a good head retention on my belgian strongs... Can I use carapils or carapale for that? If its a good idea, how much should i use? Also, does it seem like an ok recipe? hop schedule? Heres my recipe idea HOME BREW RECIPE: Title: Tripel Trouble Brew Method...

Ive tried making belgian dubbels/quads with pilsner malt,dark candisyrup and different specialty malts such as , abbey malt, special b, aromatic malts etc and the only time i got it as dark as i wanted to was when i added some chocolate malt. I dont really like the flavor it adds, it fits better...

Im failing over and over again and im trying to pinpoint where im doing wrong. Some beers have turned out great but for some reason ive failed everytime im trying to make a belgian beer. Im gonna try to explain my routine the best i can by using a simple recipe for a half batch(10L): I start...

I have a belgian dubbel recipe that Ive brewed a couple of times, Im always doing small changes to it and now I want to make it more of a christmas beer so ive increased some of the specialy malts and the wheat to give it more head. I just want a small hint of spices so this is what i came up...

Ever since I started brewing 2 years ago i cannot get belgian beers right. I dont know what im doing wrong, Im trying to change something in my prodcedure everytime but nada. My stouts and amercain pale ales/IPAs turn out great thou. The only time I managed to get some of that belgian...

Hi! Ive just attempted to make a beer similar to De Rankes XX-bitter. I gathered the info I could find and a week ago I gave my recipe a try. Og 1058, 92% Pilsner and 8% Wheat. The hopschedule was: 50g(1.76 oz)Brewers gold at 60 25g(0.88 oz) Hallertau mittelfruh at 30 25g(0.88 oz)...

Ive tried a couple of times to make hoppy belgian pale ale. I really love the mix of belgian yeast and alot of hops. Ive tried different recipes and clone recipes but cannot get the hops to shine through. When i make my american pale ale or IPAs i dont have this problem(high ibu hops) but when...

Ive used the abbaye dry yeast for the first time and its giving me some serious sulphur smell. After week 1 it was severe and now after week three its still there but less. Ive read on the howtobrew page that lagering helps. To get ris of it, should i wait until its gone before bottl

Im thinking of adding a vanilla bean to a imperial stout thats in primary right now. Its supposed to be in secondary for a month and I have two questions: 1- is it ok to have it during the whole one month period or should i add it during the last week of secondary(one week before bottling). I...

Id like to brew something with the stuff I have at home. I have 2 belgian dry-yeast. the belgian saison and the abbey ale. Im thinking the belgian saison(danstar) with a simple grainbill, pilsner malt, carapils and sugar. But i want it to be hoppy! I dont want to use centenial or cascade...