Recent content by Fenster

OK, since he's dead I guess we can't call him immortal...

I think the immortal Frank Zappa summed it up in his song T!tt!es and Beer

Thanks for the responses - I'm a little less worrried now...and I do love a milk stout :mug: I'll have to see what SWMBO thinks of the organic route...

And then soak your hands in a liberal amount of Starsan.

Yikes! Words to live by..

You guys are killing me! My wife is due in May and I've been brewing my butt off to develop a decent stockpile. So are my future brewing days really that limited due to the baby?

Cream Ale I haven't found the person that doesn't like this yet.

Now that's an answer! Thanks Yoop!

(OG-FG)*131 Where does the 131 come from? Same question for the 105 when calculating ABW.

Jamil says that a slower start allows the yeast to create more of a flavor profile than an immediate start. An immediate start may have a negative impact on the intended flavor.

Belgian yeast like it hot, so getting to 85 is not a concern. Even if it was a concern it wouldn't be about the yeast health, rather the esters the yeast produced at thise temps. Since the starter is such a small percentage of the total beer (and you will most probably decant) and it's a...

I havea 30L and wish it was a 40L. Go big.

Run it under hot water until it's pliable enough to jam on further or soak it in starsan until it's slippery enough to jam on further. Once it's on about 1/4 inch it stays on very well for me.

How odd, I thought that almost all Belgians were highly carbonated. Thanks for the helpful link!

They're real hard to keep lit. Sorry, couldn't resist!