Recent content by isutmase

Rochefort is my favorite commercial Belgian beer, so I use 1762 (WLP540) in any Belgian dubbel or quad I brew. Love it, but it might not be the "most Belgian flavor" yeast, just the best XD.

Thanks for the post, it was just the push I needed to take the leap into kegging. I searched and couldn't find a better deal, so I just purchased the same one as the OP. I honestly wonder if they made a mistake, because the 2 keg version of the exact same deal (same specs, same seller) was...

I just wanted to say thank you all for posting, and please continue. As a noobie brewer, I'm enjoying reading from more experienced brewers, which is basically any one who has brewed more than 3 batches... so the whole forum site. I am being convicted to start using a starter for nearly all...

I'm sure this has been talked about before, but I've got a buddy who's been brewing for a long time, he got me into it. His theory on yeast starters is that you really only need a yeast starter if your OG is more than 1.050. If it's less than 1.050, he says just pitch the liquid or dry yeast...

Dang you've got balls going for a Belgian as your first brew. My first brew was too simple, just LME and hops. Ironically, my FG was still a wee high. I don't have much to add, but I would say 70 degrees is not too high for a Belgian, it will aid in the characteristic style of that trippel...