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I guess to distill this down (ha ha), my question is: if cloramine in the water is causing the phenolic smell, could it be more intense with Belgian yeast then with, for example, US-05?

Thanks for the quick replies! I know this one will take alot of time to mellow out - it's ~10%abv. But I wanted a taste since the pre-bottling small taste was so good. I use Starsan to sanitize. Thanks again.

Hi, I like to brew Belgians (mostly high gravity) ales. But I also brew Hefeweizens, IIPAs, etc. Recently I've been getting better at letting the Belgians ferment at a bit higher temps after the first couple days. My latest attempt was simple: 85% pilsner and 15% cane sugar (added after a...

My LHBS recently highlighted some of their yeast. Couldn't keep the stuff on the shelfs! So yes, it seems this local yeast movement is starting to happen.

I still use the MB fermenter. As has been said "you can do anything with one of those that you can do with the big fermenters - except make 5 gallons in a single batch." And I still (been AG BIAB for 3+ years) bottle in the brown plastic 1 litre bottles. That way, when I have a beer, it's a...

Sadly, I have not. But Big Operator is a really nice beer so I'd also be interested in a recipe.

Wow! That's one nice looking stout. Maybe I'm worrying about something which might not be a problem. I do plan to secondary with nibs (and a bit of high quality vanilla extract). Then bottle so it'll be a little while before I know for sure but I would really like to attain that kinda foam.

Yeah, I agree about the fat content being a problem. Does anyone know... does the fat rise to the top (I could rack from the bottom in that case)? I was thinking that the boil process would reduce tha fat content - apparently not. Thanks for any advice.

Greetings. Over the past weekend I brewed an imperial double chocolate stout. I don't have the receipe with me (at my day job) but if necessary I'll post that later. OG is/was 1.088 which is about what I was shooting for. Thing is, for the chocolate, I added 3 oz of high quality cocoa...

If you're coming to Raleigh, I would recommend visiting Raleigh Brewing Company: http://raleighbrewingcompany.com/ They have a nice little taproom and... they connect to a homebrew supply company :-)

Maybe not the best technique but I use a turkey baster. Just the tube part and not the bulb. Sanitize it then attach is to the bottom of the tube. Since the end of the baster narrows, it fits well into the tubing. When I want to rack, I place the other end of the tubing into the primary then...

Yes. I've thought about it and once you do the calc, you realize that... well... it's real work. And I would be afraid of loosing the joy of homebrewing. In a related comment, I've also toured the Terrapin Brewery and it's a nice place. I like the way they have it set up with that outdoor...

Thanks Devin. That's just was I was thinking to try. Happy brewing!

I'm also planning to try this technique. I do my hop-boils by putting my hops in a hop sack. Would this work ok with a hop stand? Or should I plan to go naked - uh... with the hops, that is? Thanks for the advice!

As others have said... "the only thing you can't do in a Mr. Beer fermenter is brew a 5 gallon batch." So yes, I have brewed many ales with that high and higher OG. No problems.

What you describe is pretty much what I do. BIAB on the stovetop. I only do 2.5g batches. Mash in a 5g brewpot. Then remove the bag and squeeze it into the pot. Then place the bag into a slightly smaller pot and add sparge water. Remove the bag, squeeze, pour into the first pot and repeat...

Guess this is popular! Tried to send a PM but the system says you are at your auota for PMs. :-)