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Strong Ale, Dubbel, Trippel, anything. How long did you leave it in the secondary? Any other stories? Thanks!:rockin:

bumpers:ban:

Is it ok if it's at room temp? I.E. 70-75 F?

I've read that a few breweries (Duvel being one off the top of my head) that use a completely different yeast strand in the secondary. And it's claimed that it's for flavor, not just for the sake of bottle conditioning (come time, after complete clearing in the secondary). Is anyone here...

Westmalle Abbey adds theirs at the end of the boil http://www.trappistwestmalle.be/en/page/suiker.aspx

I had popped the pack and left it at room temp (73 degrees here) for 48 hours. It was about mid way to full expansion but I had to put it back in the fridge for a few days since I couldn't brew at that moment. How long should I leave it out again before I can brew and pitch? Thanks.

I want to make an Imperial Pilsner, and being a newby I'm still trying to figure out the characteristics of steeping grains. The amber or darker grains seem really easy to pin down as far as what type of flavors and colors they will add, but the lighter steeping grains seems more ambigious and...

After more searching I found this, please let me know if anyone has any more or additional advice http://www.brewsupplies.com/grain_profiles.htm

I couldn't find this on the forum or on a google search... Is there a chart or description somewhere of the flavor properties (and or their appropriate style usage) and SMR/color for specialty steeping grains? For instance, which grain(s) will add flavor and complexity to a pale ale with...

Is it digital? Because I don't see how some lines could get to that level of accuracy. Not to mention the water line (or 'beer line') is kind of fat, enough to cover 1/10 give or take of the measuring line. But I'm new to this and still working a million things out...

I've got a nice hydrometer (finally after batch 5!), but it's in 2/10th increments (which I believe is the same as all of them). A very 'analog' (non digital) device. So how are you getting it to the 3rd value to the right of the decimel? I.E. 1.08x or 1.02x

Thanks. It sounds like this is what a lot of the Belgian brewers are doing? It seems like from what I've read most or all of them add additional yeast before bottling. I wonder if that contradicts the clearing of the beer? Would it need to be a full pouch of yeast intended for 5 gallons?

I've got a BIG belgian style (it's kind of a high ABV dubbel that should come in around 9.5% - 10.5%), and it needs to be conditioned for a long while. Putting it into a secondary (I still haven't done this yet with any brew yet BTW) seems like it would be more convenient, but I'm going to...

Trying to figure out water amount (let's base it on a 5 gallon since that's the most common)... Steeping is done either in water, or in a "light wort". Let's say for a minute the water method is easiest. So if I want to do a 1. Full Boil with extra light/pilsen DME how much water do I add...

I wonder if no rinse sanitizer would get it clean enough?:ban:

I have a bottling bucket with spigot (the kind that tapers to very small on the bottom of the spigot), and I have a bottling wand, but the wand can't be put on the spigot, so I guess I need a tube? I was thinking of the siphon for getting from the primary to the secondary, or from the boiling...

Thank you Revvy Another question then, trying to figure out water amount (let's base it on a 5 gallon since that's the most common)... Steeping is done either in water, or in a "light wort". Let's say for a minute the water method is easiest. So if I want to do a 1. Full Boil with...

Thank you!!:mug:

I've read around here that the DME tastes better (i.e. less "extracty"), is DME only ever used for a base in addition to extract, or can a recipe be done ONLY with DME and steeped flavor grains? Thanks!

Hi all, What size diameter auto siphon would you recommend (and why, just for my own learning)? I noticed there are 2-3 available. Thanks in advance.