Recent content by bogwart

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.