Recent content by stinkmuis

:tank:

indeed, just boil longer and then add the hops.

clean up the mess and leave it be. You will be fine. happens all the time :-)

dont use camden tablets, and don't heat it up. just use as it is. i am a beekeeper and use lots of raw honey in both beer and mead. Dont worry, you will be fine!

7,20 KG Bestmaltz RedX (40EBC) 450 gram Wild flower honey 31,5 gram Saaz@60min. 18 gram Strisslespalt@20min. 15 gram Aramis@20min 5 gram Saaz@5min 5 gram Strisslepalt@5min 5 gram Aramis@5min 6 grams Irish Moss @30min 2 grams of Yeast nutrient@10min 20 grams Danstar Belle Saison...

:drunk:

welcome!

a glass with 2 liters or more of cold golden goodness, thats a big beer :-)

most saison yeasts take a long time to ferment, but will go very low in Fg on the end. they can take up to 2 months to ferment. just up the temps a little and wait some more.

I made a beer one,s with only pine twigs for bittering. it works, but next time i ad some bitteringhops and use the pine twigs only for aroma. use sprousse twigs, they are more pleasant

go for the Wyeats 1214. its the chimay yeast string. gives you fruits, spice peppery and some bananas.

no limits here, i have to keep up the drinking because i need the empty bottles for my next brew :-)

I used a lot of plain table sugar in my early days of brewing and never had a problem. nowadays i am a beekeeper i replaced the sugar i used before for honey. Just because i have it on hand all the time.

how is the smell and taste? just try to bottle if its oke. you can trow it out later if it sucks.