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Yes. Most of the liquid belgian yeasts like warmer temperatures. For instance, wyeast 1214 Belgian Abbey yeast had a temp range from 68 to 78 degrees which should work perfectly for your temps not to mention it is a fantastic yeast. Sent from my SCH-I545 using Home Brew mobile app

You don't mention how young the beer is, but it obviously does not taste good. This is fairly common with young beers and especially common with new brewers. The first thing that jumps out at me is your fermentation temps. The maximum temp for the yeast you used is 69F or 20.5C. These temps...

The color of the beer being darker is pretty normal for an extract beer. Most extract brews are darker because of the amount of kettle carmelization that happens. As for your band aid flavor. My best guess is you produced some phenols during fermentation probably because of the higher temps...

Thanks everyone for their input. I definitely think that some experimentation is in order. I am going to plan to do the same brew both in biab and using the 3 vessel system and compare the brews side by side. Should be an interesting comparison. Has anyone else done this?

Maybe you had to much volume. Maybe you didn't boil off enough wort. Sent from my SCH-I545 using Home Brew mobile app

Sent from my SCH-I545 using Home Brew mobile app

I have been brewing using a 3 vessel system for 4 years and I recently read an article in Zymurgy about the BIAB process and thought I would give it a try. I found the process to be very simple and I used the burner to control my temps which worked way better than I thought it would. Hit my...

Pitch 3711. It is a beast and will finish your fermentation. Anything temp from the 60's to the 80's will work. Sent from my SCH-I545 using Home Brew mobile app

Don't be cheap. Buy Beersmith for your home computer and for your mobile. It will be the bestv $33 you will spend. There is a reason beersmith costs money. It is vastly superior to all the free crap on the market.

I had the same problem with my fridge but magically when it warmed up the freezer started working again. I think what happens is because the fridge is in a cold garage the compressor never kicks on so the freezer won't freeze. Put it in a warmer place and it will work fine.

How does it taste? If it tastes good and you brew extract then go ahead and use it. If you are an all grain brewer I would get a water report from the whoever supplies your water or send of for a report from Ward Labs. Until then I would use distilled or RO water and build it up from scratch...

Add it to your mash water before you dough in.

That sounds perfect. Good luck with the brew.

How much acid malt did it call for? It should be less than 3% of the grist.

Yes you can add lactic acid. I prefer to use acid malt. If you go to the mash acidification page and add some acid malt to your grist to adjust your pH. Just use acid malt instead of lactic acid. You may require a little lactic acid for sparge acidification.

I have found that Brunwater.com will get you to +/- 0.1 of your target pH. I would go for 5.4 to give you a little wiggle room in case you miss it high or low.

As you make changes in the water additions you will see the finished water profile numbers change. You just want to get the numbers as close to the target profile as you can. Also on the mash acidification page you enter your grist and you will see where your mash pH will be. You can then add...

Brunwater.com. everything you need to adjust your water. It will change your life!

I hate it when I'm right! The pils just has this amazing grainy sweetness and you get this silky mouth feel that belies how dry the beer is. God I love Belgians!

I know. I was just being a smart ass. I hate it when I do that. Sorry.