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Aloha all. Excited to make a nice Belgian Wit. Seems most recipes call for flaked wheat. I do not have. I have white wheat malt. I am assuming the style prefers something unmalted. I have bulgur wheat. I could crush wheatberries. Yeast is getting close and all other ingredients are in place. Any...

Thanks guys. The beer was carbed and cold. By that Micromatic chart, is it safe to assume that since a 2.5# tank would be 40oz., that I could expect to get about half the pours for 22oz.?

I recently got an adapter and served a keg with a paintball tank and an extra reg I have. It seems fairly light after one five gallon keg, and the valve was closed when the beer was gone. How much carbed beer can you push with a 22oz paintball tank? Typically?

Heading back to MI for a wedding and want to bring some yeast (and beer) back to Hawaii with me. Some kind of insulated luggage should do (the trip is long but less than freight transit times). Is having the yeast vials or jars on ice too cold for the yeast? Real ice, not gel packs

I recently went a similar route for a party. I used 1/4in. OD tubing stuffed into the dip tube of the keg. I have a faucet to QD conector I never used because I never thought about restriction when I bought it. Worked perfect. Poured the beer at 10 to 12 psi with gas from a paintball tank. Most...

I have never been able to get a report of the mineral content of my water. My county only makes a report with the contaminants available and said I will have to go through a private lab for the secondary standards. Contacted a lab and they wanted $250. I'm not going to spend that. Anyone know of...

Haven't been home to MI in a long time, but I know brewers doing great work at Black Lotus Brewing in Clawson and my old friend Chris still kicking out awesome beer at the Traffic Jam and Snug in good old downtown Detroit ( more atmosphere at Motor City Brewery across the street, but the beer is...

Getting ready to bottle an Abbey type ale I brewed in Sept. '09. It was fermented with safale 33, which I know isn't the best Belgian profile, but supposed to have some characteristics(and what I had). Since it has aged so long, should I add more of the 33. How much for 5 gal? While I'm at it...

Finally got another co2 reg for the brewshop(kegerator is far from brew area). Want to bottle some specialty stuff that has been aging uncarbed. Any advice on this process? With a little help, some 1/4 " tubing will fit over the top of my bottling wand and the other end will fit on the bev QD...

Aloha. I am trying to grow hops in Hawaii. I live up the Mountain, so it is cooler than you think. My questions are in regards to winter. All I have read suggests that the plant will die after frost. Not gonna happen here. Will the plant continue to grow over the winter? Should I cut it back in...

I have never bottled more than a few bottles that were extra with carb drops. I am getting ready to bottle a batch of Abbey ale that I brewed in September. After six weeks in the primary with all sugar additions added, I transferred it to a keg as a secondary. I was going to serve it from keg...

Brewed a Duvel clone the other night. Going to add a package of clear belgian candy syrup and some yeast nutrient to it now that the krausen is dying down. The original gravity was 1.074. The package says 1.032 ppg. Do I divide that by 5 and add to OG?

I mistakenly let a Hefe go in a primary for 5 weeks. I have had many of my ales in the primary for 4 weeks before with no ill affect, and it seems to actually help my bigger beers. I am new to wheat beers, as this was my second. The final gravity is 1.004 from 1.052. Very strong fairly sour...

Thanks guys, I do use some rice hulls with it now as I have had a little sticking with a high percentage of it before. Today I just learned about soaking and draining the hulls before, so perhaps that was the new problem.

Does any one soak or cereal mash flaked barley before the main mash? Something in my stout was making the mash extra thick, suspecting the barley. I already use a lot of strike water, as I have a large (1) gal dead space under my FB and I like to mash thin due to my recirc system. Should I add...

Sorry, just found the other threads on these. Thanks again HBT crew.

I have a Belgian strong ale getting ready to keg. I know there is more than 5 gal of beer in there. I want to bottle the extra. I don't have a bottling set up so I am going to use swing top bottles. My store is currently stocking Rogue XS Imperial stout and Barley wine. The price is high for a...

I just had this happen twice in the last month after years of no infections ( in Hawaii the land of jungles and mold). The first was an Irish red ale that I didn't catch until it had gotten a little thick and bubbley. The second was an Irish stout that I caught and racked perty quick. They both...

Thanks Yooper. Of course not the answer I wanted to here, but confirms my own suspicions. I actually rescued a small piece of commercial refrigeration while moving some stored equipment. Now I just have to see if it will run at 55F without a temp controller. Was trying to avoid this as I already...

Ready to start making cheese. Ordered my ingredients and have most of the equipment. The cave is the big commitment for so many. I have a chest freezer I use with a controller to ferment my lagers. Most of the cheese recipes call for aging at 54 F, which is acceptable for most of my lager...