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A few weeks ago, I harvested some Chimay yeast from a bottle of the Grand Reserve, built the starter up to about 1.5 L, cold-crashed and decanted, and then split the yeast into three mason jars. About a week later, I pitched the slurry from one of those mason jars to another starter and built...

I’m a huge Belgian fan and brew what some might classify as an unhealthy number of Belgian beers. Just to save money, I harvested the yeast out of a 750 ML bottle of Chimay Blue last Saturday. I added it to a standard starter mixture (1 pint water; ½ cup DME), and repeated that twice...

This is Dogfish Head's "The Randall". They'll break it out on request as long as you give them a heads up. If you can't tell from the photo, it's basically just an in-line dry-hopper (with citra hops), and they normally use it on the 90-minute but will put it on others. The bartender gave me a...

I'm brewing a petite saison kit over the weekend, but I'd like to boost the ABV to somewhere between 5 and 6 percent without significantly impacting the body of the brew. Is the best way to do this through a) a 1 lb addition of table sugar at the end of the boil, b) a 1-2 lb addition of wheat...

My next brew is a big old belgian dubbel, and the recipe that I'm tailoring suggests Wyeast 1214 Belgian Abbey. Many of the comments I've read on here suggest using yeast starters when brewing high gravity beers - which makes sense - but I was recently told that the belgian abbey doesn't require...