I have a different problem. My keg dip tube attachment broke. The barb that I attach the cleaning line specifically. Does anyone know where I can get a replacement for that? It can't cost more than a couple dollars to produce.
Your best bet is to use an enzyme that can break down some of the remaining long chain starches into fermentable sugars. Why the mash at 158? That seems awfully high to me for a Belgian beer.
A lot of the water we get here in the Front Range of Colorado comes through the Moffat Tunnel, a 6.2 mile limestone lined tunnel going through the Continental Divide. I find the water I get from that (after it goes through my municipality) has very little mineral content (so it is soft) and a...
I wished I liked the taste of diacetyl. I am a human taste detector for it too. I can smell it from across the room if someone opens a bottle of beer that has it. :(
I recently had it develop in half of a batch of Brut IPA. I fermented in primary for 14 days then dry-hopped into 2 - 5 gallons...
I normally use dry Red Star Pasteur Champagne yeast (not called that anymore, its the yellow packet) to bottle condition my Belgian beers. Costs $.75 a pack at my LHBS. One pack is good for 2 - 5 gallons batches. I boil water, take out 1 cup worth and let it cool to 100 degrees or so, then...