Recent content by warwicke36

I have done a couple Belgian Strong Ales... The first one had an O.G. of 1.094 and it got stuck at about 1.04 after 2 weeks in primary using wyeast 1388... I ended up re-pitching White Labs Belgian Strong don't remember the number and it dropped down to 1.02 it was then bottled and now...

What was the OG and FG?

I should clarify that this taste is usually noticeable in the entire batch, this belgian has just been sitting longer than most at first taste.

Did you experience any kind of bitterness before these changes? its hard to pinpoint an exact taste but I have to say I hate red wine and like white whine, and the difference to me is the tannins, and its the same tongue taste and somewhat feel I''m getting in these beers. Can water cause this...

I will try that when I open the next bottle. I usually leave an ounce or so at the bottom, but ill try leaving 3 ounces and see what happens. Its so brutal because this belgian was delicious, nice spicy dark belgian. I find it weird that its in every batch i get the same flavor, the water is...

Water was my biggest concern, I haven't had it tested. I will brew the next batch with spring water and see the results. I doubt its an extract issue, some people have said go all grain and it will go away, but I find it hard to believe the place I get my supplies is selling garbage, he goes...

I have a question in regards to a tannin type flavor I get in everything I brew. I make sure never to go above 155 with specialty grains. Never steep the grains for longer than 30-45 minutes... and every brew i make has a tannin type bitterness to it. The taste usually goes away over time, but...

We just did an Impy Stout with an O.G. of 1.102 ... No starter, pitched a bottle of White Labs California Ale WLP001 ... tremendous airlock activity within 18 hours, its been going strong for 3 days now. I have used this yeast for several imperial applications and have dropped from 1.094 to...