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ok, I'll try the oxyclean thing. Never new my mother so I guess I didn't get that advice. You would think there has to be some strong stuff you could buy at home depot that would just annihilate those chilis. You know kind of like in breaking bad.

So I haven't brewed for a while now and I have been very lazy with cleaning one particular glass carboy. At the time I used it as a secondary for a chili beer. after racking the beer off I simply left the glass carboy to sit and not clean the thing and since then the chills have gotten pretty...

well it's been about 8 days since brew day and I gotta say things went very well. Thanks again for all you're help. I didn't take a ph reading or anything but I went from 1.052 down to 1.012 and the beer is exceptionally clean and malty. So something went right. Thanks guys

Thanks for all of the great reads. So the way i see it is to start small with the calcium chloride addition and build from there. The brew store is closed and I need to brew tonight so do I really need that saurmalz stuff, or can I get away with just adding the CaCl2? With a blond do I even...

So I moved to a new house and it has water softners. I found a cheap source of RO water and plan on building my water up from there. I'm new to this but have a basic understanding and know that I should try to keep the additions as simple as possible. I plan on brewing a blonde tonight...

1.096 to 1.009 in only 3 weeks with this yeast! And it is still fermenting. I kind of cheated though. added 5 lbs of honey to the primary as fermentation started slowing. Either way it tastes pretty dang good for being a little under 11.5 percent in only 3 weeks. fermented at 75 degrees for...

I think like Malfet said you need to pitch at a lower temp like less than 80 and then let it sit there for 2-3 days or so and than warm it up. I don't even think it is OG related. I did a saison 4 weeks ago that has fermented down to 1.006 without problems in 2-3 weeks. I recently brewed a...

yeah it may keep creeping but shoot I don't know it was my first time using it. I did mash really low for a long time and added sugar towards the end of fermentation which probably helped me dry it out so well. I'm a little worried right now because I did a second saison on top of the first...

Taurean, I had similiar luck with my 3724 I made a starter and pitched at 75-80 degrees. kept it there for 2-3 days then it started to slow. I put it out in my garage which easily gets up to 100 during the day. I put 1 lb of sugar in at that point. the OG with sugar was 1.065 like yours and...

Just about every belgian and saison I've made has been with american 2 row and they all tasted just fine. I am going to switch my base malt to pilsner and want to try 2 simple belgian recipes side by side to see the difference, one with am 2 row and the other pilsner. as far as table sugar...

Well I have two huge belgians that are about 6 months old now so I put those in the fridge and we'll see what they're like in another 6 months. I'll keep one at room temperature just to compare.

Is there any difference on the rate at which harsher alcoholic flavors mellow (such as in barleywines) when conditioned at a colder temperatures vs. warmer cellar temps? The reason why I ask is that I just aquired a gigantic refrigerator and kegging system. I can put the majority of my higher...

Well I think I might just toss this sample. It really does look pretty nasty. I just have to many beers to brew and to little money to give up to chance. don't worry though. I will give this another chance. I'm just a little strapped for cash at the moment and any beer I do produce will be...

I'm pretty sure that if you used corn sugar in the ratio stated above it would still taste terrible.I would think that any kind of simple sugar in that ratio would stress out the yeast. Not saying that it is bad to use a lot of sugar. Some stronger belgians like golden strongs and tripels can...

I'm pretty sure that if you used corn sugar in the ratio stated above it would still taste terrible.I would think that any kind of simple sugar in that ratio would stress out the yeast. Not saying that it is bad to use a lot of sugar. Some stronger belgians like golden strongs and tripels can...

Well I kinda put that sample off to the side and not do anything with it. As of now it has a strong vinegar smell. Won't be using it now that's for sure. I might give it a shot some other time. Right now it kind of intimidates me. I did see a solid yeast layer on the bottom of the glass...

Yeah I wish I could blame it on my bottling routine but I am pretty sure that I keep any oxygen absorption to a minimum. I don't secondary so there is no chance for any oxygen to touch the wort there. When it comes to bottling day I boil the corn sugar/water solution for 15 minutes, cool then...

I'm sorry. I should have described the flavors. Well first off they're kind of hard to describe. It's not so much a flavor. I guess you can attribute the flavor to paper or cardboard but that could just be my mind telling me that based off what I've read. I guess the only way I can really...

Ok. Thanks everyone for your input. it looks like then I'm doing everything fine in the mash than. And I am very careful to avoid splashing and disturbing the wort post fermentation. The only thing I can possibly see as accelerating any staling reactions would be when I transfer from the carboy...

Ok. Thanks everyone for your input. it looks like then I'm doing everything fine in the mash than. And I am very careful to avoid splashing and disturbing the wort post fermentation. The only thing I can possibly see as accelerating any staling reactions would be when I transfer from the carboy...