Recent content by brewyorker

I added a packet of t-58 yeast at bottling time because I read that the yeast left after fermentation might not be healthy enough for bottle conditioning. I got the impression this step was pretty common for Belgians. Though I suppose that if the yeast wasn't dispersed well that could account...

Thanks for the replies. That's a good idea-splitting the priming sugar in thirds. I had it fermenting for about 4 months in the primary. It's not a huge Belgian. Miscalculated sparge volume, so it's about 6.5% instead of 9 like I was aiming for. Had great attenuation though. FG was 1.004...

Longtime lurker, first post. Thanks to everyone here for all the great ideas and advice so far! I bottled a batch of a Chimay 500 semi-clone about 5 weeks ago. After opening 3 bottles, one was completely carbed (maybe even a little over carbed) and two were almost completely flat. All the...