Search results

How did you fixate the center stand pipe? How did you make it leak free?

Do you sparge? And how do you drain the last wort from the mashing tun?

I'm going to say: no way. Force carbing is nice and all, so you will have some carb in your beer. But people keep forgetting that the taste of your beer evolves quite alot. After 3 weeks it nowhere near ready! I've seen a lot of forced carbs comments on here and I think it's a big shame. They...

Oude geuzes, old geuzes. The "regular" geuzes are still quite carbonated, you are right :)

What? 4 Days after botteling and you're storing them in your fridge? Wrong :) Leave them in a warm spot for about 1 or 2 weeks so the yeast can do its work. Then store them cooler for about 3-4 weeks. Then you can taste the actual final product. Beer evolves, especially during the first weeks...

That will do it :P I actually just figured it would be corn. But either way, it doesn't fit the purity laws, even though they have loosened up a bit.

The whitelabs yeast you were talking about: WLP550 Belgian Ale Yeast Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less...

You have the wrong kind of yeast! The White Labs Belgian Ale (which you used before) is for totally different beer styles. I'm not sure about your other one(it's vague), but try Fermentis Safbrew T-58(trappist) yeast. Otherwise the Wyeast Trappist High Gravity 3787(trappist). However, the best...

Westvleteren is quite low on carbonation. But having that said: most Belgian beers are pretty good on carbonation. It's usually the "Geuze" or "Lambik"-styles that are low on carb and the rest is somewhere in the middle of the average scale I think

Lol, cute :D But ehm...malt, hops, water and yeast. What's additives are in Bud Light that don't make it a "purity" beer? I'm not an American and have drank Bud on many occasions to my dismay :(

Westvleteren 12, expiration date: 09-24-2013 so it has aged about 2 years. Very, very nice. Very mellow :)

Keeping my eyes peeled :ban:

interesting

In all honesty, even dry hopping is "un-english" unless it's an IPA

Ask yourself this: WHY would you like to use honey? For flavor or for fermentation? In case of flavor: add it at the end of your boiling. For fermentation: add it after cooling;

Fair enough :)

Did you also get a copy of his recipe? Otherwise his advise is useless :P

Link? I'm new here, "JZ's recipe" doesn't mean anything to me ;) And personally, Flemish is the only way to go.

Curious: is that your only hot plate or do you have your own stove?

If you don't want it too tart or too sweet, I would suggest getting some cherries, putting them in a pan with some water and sugar(same amount suger/water), cooking them till they break up, sieving them and then adding them to your brew and let it ferment on the bottle. So I'm guessing cherry...