EinGutesBier
Well-Known Member
After learning the hard way on a couple of batches, I did my 2nd AG session last night with my new converted keg brewing system. I figured I must've done something wrong, because it went well and went pretty quickly - about 5 or 6 hours. I figured I'd stick with something simple, but also Belgian (sounds like a contradictory phrase!) so I'm fermenting what I hope will be a Biere de Garde. Here's my ingredients list, though I won't bore you with the details of the brewing itself:
5 lbs. American Pale Malt
1 lbs. Marris Otter
1 lbs. Carapils
.5 lbs. Biscuit Malt
.5 lbs. Munich Malt
1 oz. Cascade hops
1 oz. Saaz hops
1 oz. Willamette hops
Wyeast Belgian Abbey II 1762
Everything pretty much went without a hitch and the airlock has been bubbling since a couple of hours after inoculation. I couldn't ask for much more on this one.
5 lbs. American Pale Malt
1 lbs. Marris Otter
1 lbs. Carapils
.5 lbs. Biscuit Malt
.5 lbs. Munich Malt
1 oz. Cascade hops
1 oz. Saaz hops
1 oz. Willamette hops
Wyeast Belgian Abbey II 1762
Everything pretty much went without a hitch and the airlock has been bubbling since a couple of hours after inoculation. I couldn't ask for much more on this one.