Recent content by hokieguy95

https://www.youtube.com/watch?feature=player_embedded&v=aoqg15tCyiA

I started researching some things this morning and here's what I've found: I'm not sure if you're research included BLAM but here it is for reference. From BLAM: It's a combination of two yeasts. Could be at the same time. Could be a primary fermenter and then one for bottle conditioning...

It was the Belgian Candy syrup not rocks. I try as best as possible to stick to what BLAM says when brewing Belgians. I've only used the rocks once andI don't use the rocks unless their is nothing else. And yes I did shut the burner off before adding the syrup to the wort. Although it's...

[/URL][/IMG] So here is the finished product. I think it needs additional bottle conditioning mature and bring out the complexities over time. Probably a good 3-4 months. I'm trying to go through the LHBS to get some Karmeliet to compare, but it's hard to come by in my region of Virginia...

Congrats Pats...you earned it. Now here's your trophy.

https://www.youtube.com/watch?featur...yt-cl=85114404

:rolleyes: Nation Can’t Wait To Hear Patriots Fans’ Excuses This Time

Mine was transfered the first of the year to secondary. It finished at 1.010. I did not dry hop which sounds like a mistake based on what results of doing that are showing. Mine is definately darker than TK too. In the carboy it looks like a 7 or 8 SRM. Don't know what I did to get...

Question: Did you leave the Coriander and the orange peel in the primary or strain it out? I strained alot of that out.

Brew day was Friday and I was really pleased with how smoothly everything went. I did learn that my tun doesn't hold heat to well over 90 minutes outside in the winter. Its did just fine during the summer, but during this mash it dropped from 151 to 147 for the duration. I was shooting for...

my two cents: use the Belgian candy syrup. There's evidence that suggest there is a difference between regular sugar and the caramylized syrup in taste profiles. "Brew like a monk" has it as an absolute necessity if you want the flavors (rumminess in Dubbel's etc.) that are true to the style...

I'm actually going to hit some local grocery stores tomorrow and see. I think a little natural foods co op might have it too.

I'm going for something close to this on Tuesday. I'm using the WLP530 yeast and leaving off the Flaked Barley and I couldn't get Star Anise. Here's what I've got it put together on Brew Target. 5 gal; OG: 1.072 FG: 1.013; IBU: 20.5; Color: 4.7: Yeast WLP 530 12 lbs Dingemans...

Another 5 gal Belgian Dubbel. = 42,722

Would this recipe do well with the Belles Saison from Danstar? For me it's easier to come by than the Wyeast.