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kai looking at your sig i can tell you must hate german beers.

i've had a few australian beers, a friend of my dads is frmo there and will mail back beer when he goes. can't say i've been too impressed with any of them, coopers sparkling ale is a good lighter beer though. most recent i had was a couple months ago, a stout from someone with name recognition...

unfortuantely theres still many who prefer yellow fizz to a nice full ale, but theres those all over the world, such as all those in europe who drink european produced yellow fizz. while i bet its hard to find a brewpub in the middle of a corn field in nebraska, the same goes for everywhere else...

and it has to be stripped of all its goodness and pasteurized, ughhh.... janx and others-i'm glad people have turned to their local breweries to get their beer. not only do you get a fresher product made by someone you can actually go talk to, it's a small step towards a more sustainable...

interesting recipe, but a tad too dark. i thought about the honey malt and biscuit malt, but decided against it and went for a simpler recipe.

i also thought candi sugar and invert sugar were the same. i'll read that thread, i remember it from before and was planning on looking it up after hearing your suugestions. thanks janx

but don't so many belgians use candi sugar? it seems like the yeast would be adept at fermenting it by now. candi sugar is table sugar? how do you make invert sugar?

i say 'summertime trippel' (or something along those lines)...you say wimpy trippel. i see what you're saying though, maybe if americans will drink the traditional belgians we can keep them in business. i'm gonna use candi sugar as you suggest, but honey is very fermentable, and while not a...

i just like the flavor honey gives a beer. this ale should have some honey like sweetness in it, but i think the yeast will do that for me, so i think honey is overdoing it. i'm probably gonna go with the clear candi sugar. in fact i guess i'll just go mostly traditional with it and use the...

they are fermented with ale yeast, but the blonde is typically cold conditioned for a while. its a big beer (OG of 1.075), so it will need some time. the cold conditioning should round it out and make it real nice and about as easy drinking as belgians get. according to the bjcp stuff about it...

4 packs, thats right. thats why i never buy it...10$ for a four pack is something a poor college kid like myself can only afford once or twice a year. i've never seen it in larger bottles, just the four pack. the class was awesome, it was a anninversary gift from my girlfriend, and i was...

the recipe i came up with is posted under the 'leffe' thread. some input is still needed...honey or candi sugar? candi sugar is traditional, but i think honey would be nice. 3/4 oz. perle or 1 oz. styrian goldings for bittering (styrian goldings are most widely used)? i definitely want saaz...

yeah the class convinced me to try a 'doppelmock' i.e. a doppelbock recipe but brewed with clean ale yeast and lagered for a long time. maybe first i'll try a maimock or a mocktoberfest. try the celebrator, well worth the 10 bucks for a six (or is it 4?) pack.

yeah, you wont be able to fit much more in a grainbag and still effectively sparge it, so replace the rest of the base malt with extract until you get the proper OG calcualation.

last night i took a class with a local brewmaster about bocks. it was really cool, 2 hours long and only 5 people ion the class. we talked a lot about the history of bock beer, which was very very interesting, and did some tasting. we started with a 'bock lite' of sorts, AKA shiner bock. well i...

capacity? laws? it seems like it has to be a small system so how much was the lady contract brewing? good luck!

i dont know any equation but its mostly common sense. youre going to use all the specialty grains from the AG recipe, and you'll need 2-3 lb.s of base malt to help convert those. from there just take the remaining base malt and use about 60% of that in extract form. so if there were 8 lb.s of...

well, no ones really helped with my belgian blonde post, so i came up with one myself. are you wanting the leffe blonde, cause this might be similar. 9 lb. belgian pilsen 2 lb. white wheat 1/2 lb. cara-pils 1/2 lb. aromatic malt 1 lb. honey or clear candi sugar 3/4 oz. perle (60) 1/2 oz. saaz...

doing something right is not a prerequisite in america.

so you just stuffed the screen in a pipe instead of using the threads? do you have pictures? maybe i could do that with my pot.