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Rdwhahb!

agree with the bigger size. the HD cooler is good for most brews but for the heavier grain beers (Barley Wine, etc.) it can get pretty tight.

You already have a solution for crushing your grain so perhaps you have other higher priority things to get? I bought one and its nice to have but not a big benefit as my LHBS would crush just fine.

Interesting. Let us know how it comes out. Better than your homebrew?

Seems a little low on the hops. What is IBU calculating?

Get a new airlock. I never really had water evaporate before. May

One night doesn't hurt. I've done it multiple time.

maybe you bottled too soon and it wasn't done fermenting all the way?

I've done it many times, no worries. Any contaminants that might happen to get in are killed with the boil. However, the wort stays hot overnight so no need to worry.

I have a favorite Belgian Triple and it uses a single East Kent Goldings add @ 60 minutes. +1 on BrewersFriend, awesome app to calculate IBUs and other things.

Did you happen to notice the date on the yeast package? If the yeast is 2+ months old, it might take a while to get rolling. I've had plenty of slow take-offs and they always end up fine.

Chickypad, Good idea but I appear to be within the limits. I used Wyeast, Belgian Witbier, 3944. My ABV is just over 9%. Here is the information on the yeast on their web site. Temperature Range: 62-75F, 16-24C Alcohol Tolerance: 11 to12% ABV The yeast seems to have gone dormant for some...

I love it, great idea. Let us know how the apple juice tastes. My parents made wine by adding yeast to grapejuice. They put it in a big glass jar with a balloon on top so they could tell when it was done. Always wanted to try it but never have. I think you've inspired me to try it now.

Why? Curious what this tastes like? Hard cider or wine?

I brewed a Belgium Triple recently and split the batch (2 x 2.5 gallons), one with Trappist yeast and one with Witbier to experiment with the yeast. I bottled both batches and equaly split the priming sugar between the two batches. The Trappist batch carbed fine and is great. The Witbier...

I got my own crusher mainly since I wanted to be able to control the crush and keep consistency. You can also adjust if needed if you are doing BIAB vs. batch sparging, etc. However, make sure you get a good crusher or you might be better off without one. I got the barley crusher and it works...

Sounds strange since each will have unique gravity with different yeast attenuation. Therefore, a consistent 1.010 FG doesn't appear correct. Is you hydrometer calibrated correctly? Are reading it correctly? Maybe get a second hydrometer or borrow a friends and check on a second one...

Rolling Rock for me

I've used online vendors in the past - austin, More, Brewmasters. Ingredients were always great. However, shipping was sort of an unknown as I live in NE and a day or two delay could be devastating if it resulted in a non-brew day. I have a fantastic LHBS and buy everything I can from them...

might as well keep it going now and see what happens but no sugar no alcohol no fun