Recent content by bradneal

Hmmm... interesting... Anyone else care to comment on this?

Greetings group!! I kegged a Belgian Carmelite Triple-Grain Tripel and Honey Brown clone back in mid-November. It has been under about 12 pounds of C02 at about 36 degrees F. When poured, it produces a nice head, but I have noticed over the last 4 weeks or so that both beers are beginning to...

I wouldn't rack it a 3rd time. Just leave it alone and your patience will reward you mightaly! And don't worry about cloudy triple - it will be awesome!

I'm not seeing the attached picture.

No particular reason. They send me their catalog, and I saw they had a PM kit of the KBT, so I jumped on it.:rockin:

Hi Kman, Actually, the one I did was the NB partial mash version. You can find it here: http://www.northernbrewer.com/brewing/carmelite-triple-grain-tripel-kit.html It did turn out very well, but I wouldn't put it up against its commercial brethren. I will definitely do this one again, but I'll...

Hmmm... wasn't aware of the warmer fermentation requirements for the Belgians (this my first Belgian). I pretty much left it at 65-67 throughout. As for recipe, it's just a PM kit from NB and can be found on their website. Thanks, Brad

Thanks, Tony. I'll give that a try. And thanks for the tip on the book!! Carmilite Triple is one of my favorite beers, so I really want to figure this out. I almost didn't keg it and the next batch may wind up bottled. Another thing I noticed is that it has lost the cloudiness of a traditional...

I just finished a Carmilite Belgian Triple. After it aging it for several months, I put in the keg and ran the pressure up to 34 lbs for 2 days, bled the excess C02 off, brought it back down to 12 lbs, and after a week sampled my first glass. It was awesome! But... after a few more weeks the...

This stuff: http://www.productsfromspain.net/beer-belgium/tripel-karmeliet-beer

Started this one about 3.5 months ago and just drew my first glass from the keg. I can honestly say that this is by far the best brew I have ever done. I won't say that it's a dead-ringer to the commercial version, but man, it is close, and it is really good!! I highly recommend this partial...

In another recent thread, the topic of adding you LME right before flameout came up. I didn't want to hijack that thread so I thought I would start a new one... So, to those of you that use this method, do you normally do it right before flameout, 5 minutes prior, or what? Do most extract...

Welcome to the forum, caguama!! I just kegged the extract version of this one ant it is truly excellent! Two thumbs-up.

As for water, I have an RO filter and use that. I know there has been tons of controversy over the best water to use, but I am happy with the results that I am getting with RO. It takes out the nasties, but doesn't completely strip it like DI or distilled does. On a tour that the...

Great timing on this post. I have experienced the same flavor profile with my beers, and believe it wass attributed to the ferm temps. The last 2 batches I did, I fermented in a closet in my wine cellar, which is pretty much a consistent 66 degrees. The closet is between the wine cellar and the...