Recent content by stevestone1988

I've read Belgian yeast tend to pretty much eat everything, so it's best to use fresh yeast, especially if it's an aged ale. I asked the same question to a brewmaster at northern brewer and that's what he told me.

Update: t This beer was great! Probably one of the best I made. Only complaint is I wish I was a littleess cautious with the spices. Other than that it was amazing. Let me know if you want the recipe.

Hey everyone, I brewed a Dark Strong ale on June 26th, switched to secondary July 10th. O.G was 1.107; F.G. 1.027. Going to pitch yeast to ensure carbonation but not sure how much. I used Wyeast 1214. Should I use the same strain, use some US-05? Any help is greatly appreciated.

So do you guys use one of those water testing kits from northern brewer or is there a cheaper way of checking your water once you add to it?

It's interesting there are a couple of guys here from the northern VA area. I used to live in Occoquan but now am in Fairfax VA. I looked at their site and indeed the water is pretty suitable for brewing straight from the tap. I usually like to do Belgian ales, anyone with a reliable site that...

I thought so but I figured why not ask. Thanks a lot

I'm pretty sure it's not but I'd thought I should ask anyway. Never had this happen to any of the batches I've made. (I'm one of those super sanitary homebrewers)

I've just moved from the land of extract brewing and know I should learn more about the type of water to use. I've always went to the store and bought 6 gallons of Deer Parm, but was wondering if this was best for flavor ( I dont mind paying the money) or should I be doing something else?

Great thanks for the help! Used 1/8- 1/4 tsp for all the spice (ginger, clove, allspice) and 1 stick of cinnamon. Smelled good but will give update on taste

Hey guys, Making a Pumpkin Saison and need your help. I planned on a 5G batch (3G boil); and have whole cinnamon sticks with ground all spice, ground clove, and ground ginger...just have no idea how much to use of each. I'm using 3 cans of organic pumpkin but really not trying to make this...

Hey everyone, Does anyone know how long I should put this thing in a secondary for? O.G. = 1.107 used wyeast 1214.

Hey everyone. When using the Belgian corks instead of caps does it take longer to carbonate or something? Last time I did this bottling method I had to really yank out the corks and the beer was a little flat. It was a tripel and I used about 5oz of priming sugar. Is that normal for homebrew or...

Yeah all signs point its overcarbination. So just chill it in a fridge and pray?

If I put it in the fridge would it stop the gushing?

It was a saison. Dang good to. The gushers have a light film at the neck of the bottle though. One bottle case is good to go the other isn't. I just used the star san sanitizer since they were brand new and didn't have any residue.