Recent content by kingludwig01

I like that WB-06 has a max of 75; I could easily accommodate that temperature. Do you have a recipe I could use? My dad loves Belgian Ales, and if I could make a great one for him he'd probably start funding my hobby haha

On that note, how can I maintain a lower temperature during fermentation? I'm using just a classic 5.5 gallon bucket with a lid grommet for the bubbler and a spout slightly above the sediment if I wanted to use it as a bottler. I can't really afford one of the fancy cooling products, and I also...

One of the guys I talked to about adding the pound of sugar said its only 17% of the initial gravity, which he said wasn't bad at all and wouldn't do anything but slightly thin out the beer. I had read that as long as the sugar isn't above 20% of initial gravity, then it should be fine, but it...

Your story on Belgian Ales being Blue Moons in your head is exactly where I am, with the exceptions being Trappist ales I know of and have tasted like Chimay. I have asked this question on other threads but brewers kind of hit me with "Make what you think you'll like", despite me not knowing how...

Ah, well its all good stuff to be learning regardless if my product is gonna be hurt a bit. Good to know about Fermentis. Appreciate your help 👍

I didnt know Saisons were notorious for stalled ferments. As I was telling Miraculix, the final gravity made it to my estimate nearly perfectly, and the beer tasted (almost painfully) dry. I am relieved to hear that it isn't uncommon for beers to finish fermenting so quickly, however. On a...

I don't think my yeast is diastatic simply because when I tasted the beer before bottling, it was bone dry. Very very little residual sugars must be still in there if I had to guess. It also hit my estimated final gravity almost exactly. Is it still possible for it to make gushers despite that?

I began fermenting my first ever beer, a Saison, on September 14th, it has: 1 packet of T-58 Saison Yeast 5lb Light Malt Extract 1lb table sugar 2oz Mosaic hops 3.75lb mini mash 5 gallons water This is my first beer I've made, and clearly I didn't do enough research. Here's my story of...

Thats interesting, so even though Fermentis states the banana and clove and fruitiness of the yeast, you haven't experienced it? I wonder why mine came out so banana like and yours haven't. As for the bottling, do you think that I should bottle now or should I let it sit longer? I mentioned...

I read that letting the beer sit in primary helps smoothen out some rough edges and make it better, with some people leaving it in primary for a month before bottling. Is this true?

So I started my first ever beer 8 days ago, on the 14th. I decided for my first beer to do a Saison due to its friendliness to warm temperatures, as my apartment is usually about 74 degrees and the closet I store it in might be a few degrees warmer. I did 5 gallons of water, 5 pounds of LME, a...

I was following a recipe for making a Saison ale, and didn't realize that the 3 gallon boil I was doing gets 2 gallons of water added to it once it's in the fermenter. Although I still followed the recipe, I didn't realize how much lower my original gravity was going to be than anticipated; I...

I'm looking to make an ale that resembles some of the excellent beers I've had in Europe; from Spain to Germany, I found crisp and clean pilseners and hefeweizens that I just can't get here in the states... everything sold here is fruit or hop forward and very strong, when all i'm looking for...