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Well I'm hoping to brew a recreation of Duvel and I've been doing my research having read numerous threads here, BLAM, the Duvel web site, and other related posts. I came across this very interesting article from Michael Jackson originally written in 1991...

Thanks for the tips. I made a Singha Clone over the weekend and corrected that acidity level for that, hopefully this will come out well. I was pleased with the pH measurements that I took using the strips that I had (hit 5.2 in the mash). This is the lightest beer that I've made and it...

Hi Folks: I got my Ward Labs report on my well water and I'd like some critiques on the quality. In the past (before I got into treating my water) I found my stouts came out better than any other styles. I thought my water was pretty hard, but was surprised to find the report showing it...

So you had this same astringency in one of your extract brews? From your descriptions so far this sounds like something unrelated to your vorlaufing (or your have a couple of different things going on). The high pH of your mash prior to the correction could extract tannins, but again I would...

Are you sure this isn't the hops you are tasting? Certainly the wort post-boil with hops in it tastes very bitter and not nearly as pleasant as the sweet pre-boil pre-hops mash. Try boiling some hops in water for 60 min then taste the result and compare this to what you're tasting in your beer...

Thanks, Juan, for the feedback on my question about softened water. I'll definitely avoid this, and look at correcting my well water using other beer friendly means like those you suggest. Regarding my question about oversparging and tannin extraction I'm looking for better understanding of...

Hi Martin, Thanks for your reply. I certainly have a lot to learn about water chemistry and look forward to learning what I need to do with my local well water to make the most of it for my brewing. Thanks for pointing me to your Excel application, I've just sent a couple of samples of my...

I've been using a step infusion mash with my water cooler MLT but over sparged on a recent batch (dough-in had too much water and it spiraled from there...) I got great efficiency (around 93%) from the over-sparging but am worried about astringency from the tannins. Unfortunately I did not...

Thanks! Did you use the All Grain Or the Extract version? I was surprised that Clone Brews' recipe called for flaked maize and not rice. Cheers, -Brad

My scuba instructor told us to always transport our tanks upright and strapped in. If you're in an accident and the valve gets broken off the tank becomes a rocket. MythBusters did an episode on air cylinder rockets and showed they can penetrate a cinder block wall. Seemed like good...

Has anyone tried the Singha Clone recipe from "Clone Brews" (just got this book for my B-Day)? Does it come close? I really like this beer with Thai food and I love to cook Thai so I thought I'd try to brew a clone of this and am wondering how close the Clone Brews recipe comes to the real...

Try a couple different beers and experiment. Just look at it this way; it'll be the best Bud they've ever had ;-) Good luck!

Thanks Nilo. This batch (brewed on Sat) has 4 lbs of 2 row. O.G. was 1.052. It's bubbling away nicely now. I'm looking forward to the final result. In the next batch I'll go with 5 lbs. Cheers, -Brad

I'm planning to brew Nilo's #3 today but noticed that the ingredients list for #3 in post #304 lists 4lbs of 2 row, whereas post 328 says 5lbs, I'm guessing that this is a transcription error and that the first recipe listing is correct. i.e. 4lbs not 5lbs of 2 row. Can someone confirm? I 'm...

Hi Golddiggie, Thanks for pointing me to single fermentation. I definitely want to learn more about that. The Belgian that I started a week ago is now in the secondary and I had plans to repack my stout to a secondary this weekend. I may want to change that now. As for wort chilling now that's...

Hi Greyhound, The Harvard General Store now sells beer and wine and Fruitlands has a license to serve large functions. The town voted a while back to open up a limited number of license and we're now in the trial period. This of course doesn't have any impact on home brewing, but it's nice to...

Thanks. I'm looking forward to contributing. Cheers, -Brad

Keep the carboy, clean it out well. Bleach will do the job. This happened to me a while back, I filled the cleaned carboy with water and a double dose of bleach (1/2 cup) and kept the full carboy soaking for a week, then named the next batch in the mouse's honor: "Dead Mouse Stout". No...

Looks like a neat product. Please enter me in the drawing. Thanks.

Hi Folks: I'm just getting back into brewing after (gads) a 10 year hiatus. I've been re-reading my tattered copies of Charlie Papazian's "Complete Joy of Home Brewing" and Dave Miller's "The Complete Handbook of Home Brewing". It's clear some water tests are in order as we installed a...