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Also, healthy yeast starter, highly attenuating yeast to attenuate as much of that sugar as possible.

Good question. All I can say is that my beers made with a starter have been much better than those without one. No idea why they show that the vial itself is good for 5 gal, maybe they want to get away with giving you less than you really need? Forget what the package says, make an appropriate...

I have a Belgian Golden Strong at about 4 volumes that was force carbed in a keg that I want to bottle with my beer gun. I tried last night but it was very foamy. Here were the conditions: Beer at 27F keg purged and set at 3psi for filling 10' beer line (tried to pre-chill the line a bit...

I have a Belgian Golden Strong at about 4 volumes that was force carbed in a keg that I want to bottle with my beer gun. I tried last night but it was very foamy. Here were the conditions: Beer at 27F keg purged and set at 3psi for filling 10' beer line (tried to pre-chill the line a bit...

Yeah, that is exactly what I am hoping for.

Unfortunately no, but it hasn't happed since so who knows.

I have an all centennial IPA but the alpha on my recent purchase of centennial is much lower so I was thinking adding a bit of Galena at 60 minutes to bring up the bitterness to match a previous batch. Do you think that the flavor will be altered by using some Galena at 60 minutes? Thanks

You are like a superhero!

So a few days should be ok? I planned to age this beer for at least a year so want to make sure it's worth the effort before wasting all of that time.

Well, to be more specific, it's been sitting in secondary at about 10.5% ABV for about a month so I am more concerned with oxidation than infection.

My dear wife was organizing the basement on Sunday and knocked the airlock off of my belgian dark strong (Carboy) and apparently didn't notice. So it was sitting for 2 days with the surface (about 3.5" diameter) open to the air. I plan to bottle condition so not sure if that will help absorb...

Meant starting AND final gravity were dead on.

No extract, just pilsner malt. Starting FG dead on his recipe.

Yeah, it was pils malt so I wanted a vigorous 90 min boil for DMS. Guess that I have to choose between color and taste if that is the case? I choose taste! Nothing else I can do?

So I made Jamils Belgian Golden Strong and just had the first one after carbing. Great Beer! Love the flavor of this beer after just 30 days but was somewhat surprise at the color. I'd say its about 8 SRM, so still a nice golden color however given that the only malt in the recipe was 1.2L...

I would be concerned with it sinkng from the weight of the copper unless you have it suspended or something. How deep is your grain bed usually? IMO, the whole sparge arm is a complete waste of time at this scale really. I just run a hose into a little cup that sits in the center of my grain...

Regular homebrew bottles? If so you can only get 3.5-4 volumes before they start exploding. Not sure if this is overcarbed enough to give an off flavor.

And you are not sitting on yeast cake, you are sitting on trub.

If you have the patience to primary for that long what's the big deal with taking 10 minutes to rack? Whole idea seems like too much risk and/or equipment modification for basically no benefit.

I wouldn't want to leave the beer on the yeast cake permently, especially if not using a secondary, but thats me. Also, are you talking about keeping it at 35F? If so it will condition a lot slower. I like to cold crash after fermentation is complete to drop out and remaining yeast, then...