Recent content by slapmc

I wasn't even thinking of the title, I just figured it out. I feel ridiculous

Not really tracking

The yeast is generally so spent after fermentation that it helps to add some at bottling, to help the beer bottle condition, as most Belgian brewers do. As far as how much to add, that is entirely up to you but you could use a new vial. I normally use a healthy 25-35 ml slurry of washed yeast. I...

Sorry for the late reply, I have been off the site for awhile. I generally use enough whisky to fully soak the chips, which is usually anywhere from 2-3 ounces. As far as what gets tossed in with the brew, I put both the chips and whiskey in.

I either just dry spice or make a spice tea with about a 1/4 cup of water.

I use cane sugar all the time instead of corn, even for bottling, and can't tell the difference. I am sure some folks on here may disagree, but the difference, if any, is minimal. Plus, the beer is so hoppy, you wouldn't notice anyway.

Fermentables: 4.5 lbs Belgian Pils 2.5 lbs Belgian Pale 12 oz Cane Sugar 12 oz Caramunich III 8 oz D180 (candisyrup.com's is the best) 8 oz Light Brown Sugar 6 oz Belgian Biscuit 3 oz Belgian Aromatic 2 oz Special B 1 oz Chocolate 350 Hop Schedule: 60 - 1oz Hallertauer Tradition 6.5 aa 15 -...

I have to second or third what komodo and dannypo said. I have made this recipe about 6 or 7 times. I have lost track. I try to keep it in regular rotation, sometimes i like to oak it as well as rest it on cacoa nibs. But simply by itself, with some age, it is a great beer. It is jamils recipe...

How much yeast and sugar did you pitch/use when bottling?