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Ha! You worry to much. As long as your temps were good, this just means you had a good ferment and nothing to worry about.

I love that yeast and I use it a lot in saisons. You just have to get it hot and it does its thing very well. I did this with my friend and it was awesome! We both used the same split yeast slurry, same recipe, but different fermentation temperatures. I did the more traditional start at...

I recently got a keezer, and it has improved my beer drastically. However, I used a blow off tube for the first time in the keezer, and then cold crashed. DOH! I have read about this 100 times, should have known. My dubbel was slightly oxidized in the process, which sucks. Has anyone tried...

Kegged a Belgian Golden ale just brewed with pilsner, sugar, and Saaz, and an English Bitter. Bottled a sorachi ace hopped saisonish/belgian IPAish ale (not at all like Brooklyn's).

I will be doing this this weekend! Super excited for this. I have an old bucket that I have used Brett in and I can't get rid of the bug. I love Brett, but if you are trying to brew an Anchor Porter clone, it doesn't work to well. At two weeks the beer tastes fine, then it become thin and...

Ha! I get what you are saying, and its really funny and true. I take that approach on half my beers, and the other half are experiments or quaffing beer. There is something satisfying about going to your own tap and pouring yourself a great beer and have it change on a regular basis before...

What's up, dude? Yeah you do! And I get to taste yours!

It turns out really well, and I got an OG around 1.065. I changed a few things, like using Anchor's Yeast (California V) and using Maris Otter instead of American 2-row.

That's what Budweiser does

Sort of in the same vein as this, I just brewed a mild in a keg using the gas disconnect as my blow off tube. I tried just putting that keg I fermented in the fridge, crash cooled it. Its an mild, so I warmed my kegerator back up to cellar temp and served from the keg I brewed in. Its good...

TonyR, what you think of NB dunkelweizen? I just kicked my keg...

1. Oat meal stout 2. Victory Pilsner 3. Mild Mannered ale Bottles of Belgian strong ale.

I used White labs California V, which mrmalty also say's is anchors.

Just brewed this. Mashed at 154. Ill report back with out come later, but so far it tastes great.

As jrfuda says, don't try drilling without practicing or using a step bit. I used a regular metal 3/4" bit and it ruined the bottle. I didn't think it would be that hard, and didn't read this thread first. Tried cleaning up the edges with a fine file and using a small amount of heat to clean...

Hey all. So I added 1/3 of a cup of gelatin to the bad keg and a packet two the okay keg. I could smell the gelatin on first pull, but not on the second after the beer cleared. The bad beer is much better tasting after only 16 hours. I am obviously going to wait a little longer. It still...

Actually, does anyone know if adding gelatin will help? Supposedly removes tannins and if I add a little more than whats usually called for maybe I can clear some of that stuff out and make a more drinkable beer.

Thanks for the info ArXiX-hopefully the beer will be drinkable soon. Im now sure the first one will be, the second one-still not sure. I just put them in the back of my closet and Im going to forget them until I need a keg. TheJadedDog, thanks for the vote of confidence...lets hope I dont...

Crap. Thats what I thought. Ill keep the first one as its not bad. If it mellows even just a little it will be a enjoyable, but far from perfect beer. The second one....I think I might chuck it. Ill keep it for a month and see if it gets better....if not, good bye cause I need the keg...

P.S. I was going to put this in the drunken ramblings section, but I didn't have drinkable beer to get drunk on.