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It was closer to 3, but yes, a very long boil

Hi Tgolanos We boiled the wort down to a reasonable volume, then added hops in 3 grouts (60 mins from flameout, 30, and 15). I've used starters before, but I didn't know there were calculations we could have used, I'll be sure and look them up. The beer has been stored in my friends' house...

A friend and I recently tried to brew a strong Belgian style ale. After boiling the wort for 60 minutes or so, it had settled into a beautiful coppery liquid, and a bit of break. We then added pellet hops, and it turned a little cloudier than usual, even by the standard of a pelleted wort...

Hi Daytrippr Im afraid I am., is there something else I should be doing?

Hi Doug Thanks for the advice! The beer comes screaming out of the keg (no small exaggeration), but I suspect you may be right about the temperature, i'll try sticking in the freezer for half an hour

Hi daytrippr. It's a plastic keg, just a bog standard or 'value' model, threads sealed with plumbers' tape.

So I kegged a Red Ale two weeks ago into a plastic pressure keg and after adding Sugar, there's certainly pressure within the keg, which is good! The bad news is that, once the beer comes out into the glass, although it has a creamy head it's flat underneath! Does anyone know how I could...

That does sound like a tasty brew! I hope it does well in the competition!

Hey Everyone I know a lot of people use the forums as a a way to seek advice after (or during) a failed brew, or to seek consolation after another yeasty baby is used as libation for comrades who died on the toilet. I include myself in this list, so I'd like to know this: What do you consider...

Hi Guys Thanks for all of your advice on this. I tried to get the Brett Trois to ferment the Wort, but I suspect that some combination of the high alcohol/high sugar wort/ Poisonous Wine Yeast may have either killed it or stunned it. Lesson learned!

Hi JordanKnudson. I had hoped to take advantage of wine yeast's much higher ABV resistance and accentuate the vinuous characteristic of the finished beverage. I did know barleywine was an ale-style, but it was more in the spirit of experimentation that I used the wine yeast, figuring that what...

Hey Fellows. NOIguanaforZS, unfortunately I've very limited refrigeration space, so that's not practical for me at the moment although I've no doubt it's an excellent way to solve the problem. AK7007: I used Gervin Purple Label Wine yeast. Brett would seem like it could have good potential, I...

Hello everyone. Thank you very much for your kind words and suggestions. The next time I attempt a Barleywine, I will surely use the SUper High Ale yeast first, and save the wine yeast for mead, wine and cider. It seems from your comments that I realistically have 3 main options: 1) Take...

It's been sitting for 2 months, but it hasn't moved for > 3 weeks.

The result of this experiment was that, while the wild yeast was, indeed able to ferment the remaining gravity to bottling level, when combined with cherry bar, it produced a funky, medicinal mess. back to the drawing board!

Hi Forum-users! So. I started a barleywine in honour of almost completing my doctorate. After mashing and a long ass-boil, I got the OG to 1.150 and started it off with an ale yeast and a red wine yeast mixed with some yeast nutrient, figuring that the ale yeast would break down the long malt...

For anyone whose interested, there was way too much Horehound in this, It tasted sour, tannic and awful, further, the meadowsweet was leaves, rather than flowers, so it had a fainttaste of antiseptic!

Hi guys So, I recently tried to brew a Rye Stout. Hearing somewhere that a higher strike temperature might mitigate the much-dreaded stuck sparge, I mashed very hot, at around 82 (C) and also sparged a great deal (7.5 gal, preboil). The OG was sufficiently high after a huge boil (down to...

I originally had two ideas in mind, an alcoholic Root Beer, and a more 'traditional' herbal beer/gruit (or rather, one using traditional ingredients). I hit a few stumbling blocks on the route to these recipes, most notably the difficulty of obtaining sarsaparilla root in anything other than...

Thanks Very much for allyour advice. One more question: Would it be possible to use an electric heating element in a fermenting bucket to boil the wort, or would that cause problems?