Recent content by jdawgh76

I brewed an all-grain tripel and fermented down to 1.010. I transfered to secondary and dosed with 4 bottle dregs. after 2 months it had some funk to it and hydrometer read 1.006, so it was fermenting. I know brett continues to eat down to nothing.

Not thinking i capped a beer I dosed with 4 bottles of sour dregs. I actually corked about half but capped the rest. Do sour beers need to be corked so excess gas can escape?

I have an aunt that owns a restaurant and loves the fact that I homebrew. Shes been giving me maple syrup to use in a beer but im having trouble coming up with a recipe. I currently have 1.5 gallons of syrup. Here is my proposed recipe of ingredients I have lieing around. Im open to purchasing...

So....I bought a kegerator a couple weeks back but didnt have a batch to keg just yet so I played with all of the parts putting it together. So I have my keg carbed and am ready to install liquid line and the tap tree and a spacer piece is missing. I know I could probably rig this thing up but...

I just did what you were describing. I brewed a Biere de Garde 3725 over a week ago, 1052 og, and re used it for a dark saison og 1062. Im trying to clone Fantome Strange Ghost. 11lb Pilsner malt 1lb munich 1lb wheat 6oz aromatic 4oz special b 4oz caraffa III 5oz acidulated malt, im...

How did this come out? I plan on brewing one tomorrow with the 3725. Im gonna ferment on the real cool side with this yeast, 68 because I dont want a lot of the esters, then im gonna brew a Fantome clone right after and get it as warm as possible and unleash all those yeast flavors.

If you like hoppy beers skip all the pale ale and IPA kits and go straight to Northern Brewers 115th dream hopbursted kit. It was a favorite among my friends. All beginning IPA kits seem more like commercial pale ales and no where near as hoppy as a store bought IPA. I brewed the Brewers Best...

Oh great thanks a lot, any more tips would be greatly appreciated. What kind of character would Special B add in a 15/20 minute steep and would it be worth it? I plan on using Carafa 3 to darken it and some caramunich to sweeten. thx

Longtime lurker, first time poster. I want to emulate this dark saison. It has a smooth, spiced, slightly soured taste. Ive done a bit of research and saw from a few posters that Fantome uses Wyeast 3725 Bierre de Garde yeast. So Im set on this. As far as the rest of the recipe should I...