Recent content by abrew4me

One other thing. There is a noticeable skunkiness in Dupont's vieille provision that many would perceive as a light-struck funk, although rather pleasant in this case. I have seen photos of Brasserie Dupont where pallets of Saison are resting outdoors. Being packaged in a green bottle, I can...

The book, "Farmhouse Ales" offers a lot of details about brewing a Saison, including a lot of specifics about Dupont's vieille provision. Saison is one of my favorite beers to both brew and consume this time of the year. I've brewed about ten batches in the past five years and these are some...

A copy and paste from the White Labs site: I am toward the end of a recent brew (bottle conditioning phase) and had a question about WLP001 California Ale Yeast. O.G. was 1.07 and I wanted about a 1.017 FG (76% atten) but I only got to 1.024 (65% atten). I want to try the recipe with the...

I have very few long-necks sitting around--only enough for when I think a brew is worth entering into a comp. Mainly, I have about four dozen Grolsch and Fisher Ale bottles and a number of other odd-shaped bottles siting around at any given time. I used to have nearly ten cases of long-neck...

Honey needs to be boiled in order to convert the sugars to be readily fermentable (one of the reasons why unboiled meads take such a long time to ferment), but the flavor is lost in the boil. If you are seeking the taste of the honey, add it near the end of the boil (within the last addition of...

LOL! I think the OPer may have at least found his/her solution to clarifying their brew. This was fun, guys. Sorry if I stepped on any toes.

How do you bottle from your kegs? This seems to be the sticking point. Do you use a beer gun?

The Devil's in the details. Devils...get it? I'm a Pens fan, so go easy. There WAS a bit of limited information on how the brew was coming from the keg. I assumed that was after it was carbonated and straight from the tap into bottles. The later posts seemed to assume the same. I agree...

How is everything inaccurate? Please elaborate. Jeez, I'm here as a premium member for less than a day and I have some kid who has been of legal drinking age for less time than I've been brewing calling me out. If you bottle from a keg, after it has been conditioned, you WILL oxidize your...

Thanks, Dragontail. I'm impressed with your wide variety of "brews". I've been accumulating a collection of local and commercial honeys in order to try my hand at making a mead. I harvested some yeast from a number of bottles of Belgian Abbey that I've considered using to ferment a mead...

I've been popping in and out of this site for nearly as long as it's been around, but I just became a bonafide paying member as of today. (cheers and roars) Originally from Pittsburgh, Pa, I've been living in the Hilton Head area for just over a decade, but I'm lookin' to get back to the...

Bottling from a keg is really not the best solution, unless you used the keg as your secondary and are using one of those fancy shmancy plate filters. Bottling from a keg--after the beer has been conditioned--will most likely oxygenate your beer, giving it an astringent taste. The Belgian...

Nearly all fridges will get to freezing with just the factory thermostat, if they are in good shape, well insulated and the ambient air temp where the fridge is located is not too hot (an uninsulated detached garage). If you want to save money on the temp controller, and your only current...

It's interesting to know that there are more than a few who've grown hops in the the south. Ol' Charlie P. claims that hops will grow nearly anywhere in the continental US, though it may be more work for some. Heck, it's usually a challenge to grow a decent tomato in my area. I'm anxiously...