Recent content by ericmcclimans

I THINK i executed well on this current one - i broke my hydrometer pulling it off the shelf, so i dont know what i hit with OG. Gonna have to go with the good'ole poor decisionometer to measure final abv.

Motorneuron- i mashed low to max fermentables and try to hit 9+% abv. My last couple brews have been more difficult ones (trippels, quads), and i am consistently falling short on OG (which is such a heartbreaker). If i mash higher and decrease sugar, how do i keep up my OG/eventual abv? I...

Belgian abbey yeast ale-wy-1762, mashed at 150, fermenting at 65degs.

Thanks again, Ron. I know significant aging is going to do a lot of good for this beer, but it is not going to sweeten it. Are you recommending i let it be what it is rather than "artificially" sweetening it? If i tried to sweeten a bit of it (maybe a couple champagne bottles), do you have a...

Thanks, Ron. I plan on aging 3 months before cracking any full pints, and initially wanted to bottle (so i could hide it from myself/friends), but decided if i keg and need to add non-fermentables i can play w it as it ages. Recipe: Maris otter (14 lb) Dark Munich (1 lb) Belgian dark candy...

My last triple, and current quad (14 in the primar, 16 in the second so far) are not achieving the slight residual sweetness i love in a lot of belgian strongs, and was hoping for in this recipe (think Gulden Draak 9000 Quad). any tips on non-fermentable sugars i can add when kegging which...

looks beautiful. no pumpkin in the recipe? also, ive never spiced my brew - im in a rush to get something on tap by Thanksgiving, so whatever i brew this weekend will be force carbonated and drank in about 32 days start-to-finish... anyone have an opinion on what lack of conditioning might do?!?

I'm in!

Daddy needs a new... hop scale!