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Ok... rookie mistake.. I did not take proper hydrometer readings back in December when i made my infamous "truth syrum" Belgian Triple/Golden Ale. I racked it after 3 weeks in fermentation and allowed it to sit untill this weekend when i force carbonated.. I arrived at a friends picnic with keg...

THIS IS THE NORTH NJ - NY GROUP BUY #4 JULY - AUGUST BULK GRAIN PALLET PURCHASE OK the next group buy is accepting orders!! What are you looking for? :mug: We will be purchasing a pallet from The Country Malt Group http://www.countrymaltgroup.com/pricing/index.asp password is: greatmalt...

i have wyeast 3944 Belgian wit and a pile of grain, anyone got a wit recipe?

2 of my beers over the past year have had the same unwanted attribute a rummy almost soapy nose.. could it be the agave? i got the same effect with a trippel i made with flaked oat and dehydrated cane syrup.. i am looking for a common thread here if anyone can help me connect the dots... any...

I'm brewing an oatmeal smoked porter as i write this, and am looking forward to a creamy brew, would irish moss detract from a creamy body? thanks in advance!

Can i use honey in a yeast starter, or should i stick to DME?

are decoction mashes for some styles and infusion for others? i notice that most people prefer a single infusion mash over decoction mashes, is that just because it is easier? i wouldn't mind doing a triple decoction mash if it will translate to better beer. or am i wasting my time any...

as many times as i have it, it always surprises me. i have some time, some maris otter and some trappist yeast, how does this grainbill look? Chimay Red Amount Item Type % or IBU 24.20 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 82.64 % 1.10 lb Caramunich Malt (56.0 SRM) Grain 3.76 % 1.10 lb...

i am planning a christmas brew day, with barleywine on the menu. i am searching for a recipe, so if anyone has something AG & special up there sleeves please advise. I have a wyeast trappist and white labs high gravity starter, i plan to pitch both into something with a scary high OG. since...

greetings from montclair nj... my wife and i did our first batch a year ago, and i was instantly a complete addict. i switched to all grain after the first month and have produced 20 batches to date. I use a keggle and igloo coolers to make 11 gallon batches which i split in 2 and add diff...

So yesterday i made a yeast starter, and brewday got postponed.. What can i do to make it last 4 more days for the new day of brew? I have 2 starters, white labs high gravity, and wyeast trappist. thank you and happy hollidays to all.