Recent content by ChicagoJack86

On Tuesday I brewed a 12 gallon batch of a belgian dark strong, and i separated it into 2 carboys. In one I pitched 3522 Belgian Ardennes and the other 1762 Belgian Abbey II. My OG was 1.088, without adding any sugars. I'd like each batch to get to between 10-11% ABV, so I'm going to add sugar...

I've been looking to improve my brewing setup a lot recently. Currently I have a 7.5 gallon pot, a 10.5 gallon pot, 10 gallon mash tun cooler, 15.5 gallon keggle (currently not being used) blichmann top tier burner (without leg extensions), a secondary burner (basically a junk propane burner i...

Did you do the general guideline of 1.25qt per lb of grain?

Not sure if this is an actual thing, or maybe it's common knowledge. No idea. My friend suggested adding the sugar (larger amounts 2-3lbs) into the fermenter days after the initial yeast pitching, in an attempt to make a high gravity beer taste less boozy. Is that an actual thing, or are we both...

when you said "fermenting" for 2 days at 120 degrees, did you mean you were mashing it?

So right now, I'm going to do all of the suggestions given so far. Check mash Ph, make sure my gap is 0.035 on the mill, use either distilled water, or check my water to make sure it is suitable for use. Any other suggestions?

Nice. I'll toss them in then. Can't hurt. Thanks for your help. This is the first sour type beer I've done so far, so naturally I've got a few questions. I'm more used to doing simpler beers. IPAs, Saisons, Belgian Strong Ales, etc. All grain of course.

so with the oak chips, should i soak them in sanitized water first?

Very cool! I had a jolly pumpkin sour once. It was amazing

what are you blending them with?

almost positive that it was 0.035. like i said, i check the crush before i brew, and i continue to monitor that. they have a feeler gauge right next to the mill, and it's measured regularly. i understand your doubt it that though. i'm not saying that i'm ruling the crush out, it's just something...

the ones i have just say "oak chips" doesnt specify anything. i'd say that added 2oz would be safe?

how much should i add?

gotcha. thank you very much

Very cool. I picked up some oak chips as my buddy suggested. It's currently in primary in a 6.5 gallon glass. When/how would you suggest adding the wood?