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HB rye saison HB mosaic IPA HB Czech Pils Ahhh lunch!

The Sneak

Cascade, willamette EKG, Liberty, Willamette

When I’m going to have a few bottles to fill after filling a keg, I get the box of domino dots (2.5g sugar cubes) from the cupboard. I fill the bottles, drop one cube in each 12oz bottle (2 for bombers), cap and results have been excellent.

Cool, hope it turns out great. I’ve had excellent results with 570 but have never used it in a dark ale. Let us know how it turns out!

Curious why you’re not using the Chimay strain which is 500 IIRC...

Excellent suggestions. I thought with a lb of crystal I wouldn’t need carapils. I like your hopping ideas and have plenty of mosaic. As for water, I was planning to go with brunwater’s pale ale profile which is quite tipped toward high sulfate IIRC.

Just looking for advice to get a tasty DIPA (not NEIPA but I will dry hop) for me and my hop-loving friends. I do 5.5gal biab batches; here’s what I’ve got so far:

I’d like to see a pic of your setup. I’ve been doing eBIAB with great results for quite a while but I have enough gear to move to this arrangement and I think it could increase my mashing capacity

My two cents, even though csi doesn’t mention the spices, use them but use them VERY sparingly.

My Duvel clone uses 17% dextrose at the end of the boil. But that is a very dry finishing (1.005) golden strong.

Your grain bill is already 13% sugar. I wouldn't recommend adding more. Actually, your recipe looks more like a quad to me anyway - if your attenuation is where I'd expect you're going to be over 9% and your IBUs would seem to be in the mid to high 20s. I think you will enjoy it the way it...

Cool, how did it turn out? I’m thinking 2 months for the Scotch ale bit more like 4-6 for the imperial stout.

My barrel is tied up with a wee heavy for the next couple of months but end of April I think this is going in!! Love ten fidy!

You wouldn't want to add gelatin to the bottling bucket. Whatever is going to fall out of the beer (yeast, proteins, etc.) is going to be trapped in your bottles under CO2 pressure. When you crack open a beer its going to be jumping around in your beer glass. You want to use gelatin when...

Congrats! There’s nothing like hitting one out of the park! I agree that understanding and implementing a good water profile is one of the key improvements that will take your HB to the next level.

I'm thinking you might want to let it come back up to fermentation temps for a few more days and allow the yeast to clean up after themselves.

Generally, I think Belgian beers are a bit more interesting when bottle conditioned at a fairly high carb level. But, like you, I wanted to keg mine this time - I kept my OG in the 60s and plan on reaching a semi- dry FG then cold crash, fine, and keg. I don’t think a 7% dubbel will need...

18 ounces? 2 row?

Is this all grain or extract? What was your OG? What was the kit’s expected FG? What reading did you get with a calibrated hydrometer? What was the reason to transfer to a secondary? What kind of yeast did you use and what percent of attenuation has it achieved?