Recent content by littledavid

high fermentation temps (too high, I'm going to start at much lower temps in future batches) - 72-78F starting and staying right around there.

Wow, been using that yeast for everything, and not a hint. Could you folks possibly put the mfg dates of those batches on here? The one I'm using now is May10/2011, and I know some were March29/2011... can't remember any others.

same here.

I have a store right around the corner from me, and the owner is really cool. ...which makes it a dilemma. His prices are great for yeast and hops (better than online, unbelievably), ok for grain, but much more for extract. That's a killer, because I have been brewing and drinking a ton of...

oops, never added mine! 65 gallons this year, last two being a spiced (cinnamon) dark ale and a spiced (coriander) golden ale of 1.077 and 1.069 respectively. = 17,136.5

very interested in how this turns out, especially since I've always wondered about culturing from a bottle of Chimay or La Chouffe. :mug:

cheers. :mug: this is basically what I'm planning on doing through the use of a) Lyle's, or b) D2 in my next batches, and what I've done recently with honey. I'm also going to incorporate partial mash techs to up the fermentables in more distantly future batches. the belgians definitely...

yeah, I suppose an email would make sense. ;) I'm using their extra light LME, and Wyeast belgian ardennes. I'm letting it finish the job, but I notice that my final gravities don't jive necessarily with other's recipes. a simple example (an experiment) is one batch that had nought but 6 lbs...

does anyone know any staistics about AHS LME, specifically fermentability %, or what the source is? I know the Breiss statistics, for example. basically, I'm trying to figure out if I'm getting enough attenuation from my yeast. thanks.

I used to brew beer back in the 90s, which I enjoyed very much. However, one seeming fact of brewing with LME seems to have escaped me. I did a couple brews with LME from an HBS in the Philly area after restarting my brewing recently, and they were ok. Tried a couple of different kinds of...

I've been using the Ardennes, and pitching directly with no starter... about 12 - 18 hours until fermentation usually. In fact, I just looked over at the one I brewed last night... pitched at 3 AM, and 11 hours later it's going bonkers. Better prepare a blowout tube also, this one was about...

I would think that a beer with an ABV of 12% would keep pretty well without hops if the sanitation was spot on. I would consider brewing a hopless beer maybe with 30% honey to lighten the body and minimal herbal bittering. hhhmmm....

best price I could find on (syrup) extract was at Austin Homebrewers, and the free shipping on orders >$100 plus lack of tax made them a pretty good deal. sure it works out the same for DME.