Recent content by Jhedrick83

In fairness, a good conductor typically meets little resistance.

That’s in the fermenter but I don’t recall it ever being that dark before. Here’s a small sample in a clear plastic cup on a plain white envelope. Tastes ok.

So, I brewed a Belgian abbey ale with it that’s supposed to be pretty light. Like 3.4 SRM based on Beersmith. It looked right going into the fermenter and according to the Tilt, it fermented the way I expected based on past brews of this recipe. I just pulled it out of the chamber to bottle and...

Nothing tastes off. Curious if the now hard —soft sugar should be replaced. Not sure how it would be different from the hard Candi sugar you can buy that comes rock style. However, maybe someone more experienced can enlighten me.

I haven’t brewed in essentially two years. I’m going to have time in the coming months and just went to check on my grains, which haven’t even been a thought since I brewed last. I store them all in the Vittles Vaults gamma lid dog food containers but they are all in the garage which has temps...

Should it not finish, what would you pitch to get it to finish?

Had not moved a point in 24+ hours at 73 degrees. Pitched another pack for good measure.

Yeah, it’s in a ferm chamber with a heat wrap and a temp controller. Pitched at 64 and it’s risen to 73 mostly on its own, as it rises I keep a floor on it. I can always bump it a bit. I usually kept the WLP-530 rising slower to somewhat minimize the banana flavor. It’s on day 3

I brewed for the first time in a year due to life distractions and decided to try BE-256 for a Tripel rather than my usual liquid WLP-530 as my LHBS didn’t have the liquid in date. Never used the dry BE-256 before. Fermentation started off great and it was dropping like a rock from 1.087. For...

… except the laundry, dad puts that away neatly where it belongs like he was asked to.

A very good idea. Any guidance on feeding volumes? I assume the idea is to siphon off enough for a starter here and there as the colony grows. Is there a theoretical time limit where you start having a jar that’s more dead than alive? I have that book and have it waiting for a long plane ride...

Ah. Well that may/may not be a problem as what I run in to is that I can’t really plan a brew day more than maybe a couple days in advance. So the time to take a small vial through a few starter rounds may end up just being a waste of time. I was hoping to do larger vial and be able to thaw 1-2...

Yeah I’m not a fan of super “Banana-ey” beers. I may have to get my hands on some Abbaye and try it in a brewing comparison to a Patersbier I did with 530 that I still have around. The simpler Patersbier probably makes an easier comparison.

Simple question, does anyone have much experience using both Lallemand Abbaye and White Labs 530/550/500 for Belgian Dubbels/Tripels/Quads? Thoughts? Is it close? Flavor differences? Attenuation differences? Change your fermentation temp schedule? I’ve always use that white labs liquids but...

I have thought about trying the Lallemand Abbaye but was unsure how it compared to the 530. I’m so used to how my beers taste with 530 I’m hesitant to try something new. Creature of habit I guess. For all I know though, I may like it better. A question that may merit its own thread.