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Oh, and on the wheat bag...I'm fine with splitting that however y'all would like.

No, I didn't read it yet. The syrups aren't necessary in a BW (at least IMO), but it certainly is a great summer beer!

Oh, and I'll go .25 or up to .5 on the CM-WHET if it'll help make that one happen. I need some berliner weisse!

I'm putting my name on the spreadsheet as we speak. Thanks Kevin for the reminder, i almost forgot!

I agree with you here. Mine tastes dry and has the cidery "too much simple sugar" flavor even though no simple sugars were used. Also, mine has been in the bottle since September and still has very low carbonation. It ended at 1.006 and I primed just as I would with any other beer.

You should wait and check the gravity over the course of a few weeks. Mine went from a 1.010 after around four weeks to a 1.006 at six weeks. It stabilized there and I bottled it at eight weeks. So, give it some more time.

Thanks for the responses gentlemen. I checked a bottle after two weeks (i know...too early) and it had taken on a cidery quality like it had been brewed with a large amount of simple sugar. I hadn't noticed that at all before it went into the bottle and I'm hoping it will disappear with time.

For anyone who has bottle conditioned their Trois beers: how long have you waited for the bottles to carbonate?

I used some irish moss in the kettle and that might have contributed to the clarity, but after 6 weeks mine was very bright. The yeast fell out of suspension and only left the foamy/cake-like icebergs floating on the top. I bottled all of mine (thick 750ml glass) and you can see daylight clearly...

I put myself on the spreadsheet. 1 CM-SPIL 1 GW-2ROW

Well, I bought a sack of two row and half a sack of rye so I'm good there...for now... :ban:

Well, it had to happen, but I finally ran out of two row. I thought it'd take a long time to go through 55lbs of base malt, but apparently not. It has been SO NICE to mix up a batch from the malt I have on hand here at home (including the specialty malts I have here as well) and the hops that...

If you can, just let it ride would be my opinion. I don't have a fancy stir plate so I propped up my starter in a growler. I started with around 1000ml of 1.030 wort for 7 days, then added an additional 1000ml 1.030 wort for another 7 days. My recipe followed Chad Yakobson's recipe in Zymurgy...

Thanks for the tip. I will try it out and see how that works.

I would agree to that, but none of the other barrels have the same aroma. It is possible, but it seems to fade after I put in the 180 degree water only to return after a week or so. I think it's some form of infection.

I haven't tried it. Pardon my ignorance, but do you mean like table salt or a specific type of salt?

I'm interested in hearing what the upper limit of this yeast is as well. It would seem that with enough healthy yeast and ideal circumstances, it should be fairly alcohol tolerant. I made a belgian stout that finished WAY too high: from 1.088 to 1.026. I took 1gal of it and pitched the trois...

Thanks for the info. I'll check into it. I was planning on using both of these barrels for sour beer (since the whiskey flavor and aroma is all gone) but I sure don't want rotten eggs in sour beer. That sounds disgusting.

Sure can. I was planning on rinsing the yeast and using it for other projects. I'd be more than happy to share some of it with you if you'd like. Just my two cents: like others said earlier in the post...it needs to be propped up. I was amazed at how little yeast was in the vial from WL. I...

I obtained five barrels that are originally from Balcones distillery in Waco, Texas. Three of them were emptied in early 2010 and of those three, two of them have a distinct fart/rotten egg aroma that I can't seem to remove. When I received the barrels, they were dry and I filled all of them...