Recent content by Vex

I brewed this beer six months ago to the day, so it was about time to reap the benefits. To alleviate any suspense, something happened in the bottle. Either I overprimed (it was a couple months since I've bottled) or the beer was not finished fermenting. Both cases seem unlikely given the...

About two months ago I took another reading and the gravity had not changed. Still 1.031. I decided to make an IPA, then transfer the barleywine onto the yeast cake. I believe it was harvested Bell's yeast. While prepping for bottling today, I opened the bucket and there were signs of...

Raisins bring to mind Belgian dark candi syrup and Special B. Perhaps it was a dubbel? I'm not familiar with the carbonation, but you could definitely get a dark, coke-colored beer using those ingredients.

I had a similar experience. 3724 had stalled at 1.040 or so after a month. I put it in the garage (temp would get close to 90*) for two weeks and it dropped to about 1.032. I ended making a large starter from harvested Oberon and that took it down to 1.007 after about 10 days. Delicious...

I wanted to follow up on this. I went with the recipe I initially posted (edited; 55x11 was correct, my initial Magnum amount was off by .5 oz) OG: 1.093 Fermented at 62-64 for 2 weeks. Upped to 70 during a long weekend that I could monitor it. Racked Friday (day 20) into a smaller carboy...

Good evening 55x11 and happy holidays. Thank you for the response. I intend to brew this tomorrow. Regarding the Crystal, I only have 10L and 120L on hand. I understand that they are the extreme ends of the spectrum, but I couldn't consciously brew a barleywine with just 10L. There...

Hi all, I've been toying with the idea of a barleywine for some time. Due to a mistake from the supplier, I was sent 50 lbs of crushed 2-row rather than a sack. I figured now was as good a time as any to make one. I typically look to the bjcp guidelines when designing a recipe, but...

Thank you for the suggestions. The beer is currently in a carboy. A couple sample pulls and there's already more headspace than I'm comfortable with to swirl it. I do plan to brew again in the near future. Might buy some Wyeast 3711 with my order and try that route. Thanks again.

Apologies, I should have specified. All readings were done with a hydrometer. I checked it about 3 weeks ago and was reading 1.000 in water. The gravity samples are sweet. There is a pleasant funkiness from the saison yeast that I am really looking forward to if I can ever get this yeast going.

I brewed a saison nearly 5 weeks ago and fermented with Wyeast 3724 Belgian Saison. I mashed at around 148*F for 75 minutes. The yeast was pitched from a small, 48 hour starter that really lacked any fermentation character; hardly any krausen or action. Two weeks into the fermentation at 74*F...

Thank you for the specific response and input. Duly noted.

I appreciate the quick response. I have no experience with purposely infecting using brett, was just going for a simple fruit beer for the girlfriend to enjoy. I'll just chalk it up as an experience and try again.

Although I have no source, I believe I had read at some point that bringing the cherries to 170 degrees for ~10 minutes was sufficient. Was not aware a boil was necessary. Also, thank you for the quick reply.

I racked my witbier onto some cherries 5 days ago. Was getting ready to bottle when I opened the secondary to this sight. I suppose my question is: What exactly am I looking at?

Racked onto some cherries about 5 days ago. Went to bottle today and saw this catastrophe. What exactly am I looking at?