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Yah, I know that it will be beyond a dubbel, I guess the words strong dark ale didn't come to mind. I am thinking of gouden carolous and some very strong beers I once had. As far as the yeast, B3 markets this yeast as having the typical Belgian phenolics. I am experimenting with different dried...

Wow, 42 views and no advice yet. Did I ask too many questions?

Yes you can. Just used s-04 in a dry Irish stout. Got it down to 1.011 in two days. Finished at 1.009 within two more days. Awesome.

Brewed my dark Belgian ale over two months ago. A dubbel with some turbinado sugar added at the end of the boil. Initial gravity 1.079. I wanted to make a candi syrup edition before I move to a secondary for the next 6 months. Should I pitch more yeast? The same kind? Safeale 33 Also, do I need...

Lately my beers have been a little tangy. I have had great success brewing ales in Hawaii since I moved up the hill. The temp of the beer is usually 70 when fermenting. That part of the house gets no light and doesn't get hot in the day. Lately, hot and no wind. No problem, put the beer to...

Friend in town who works for a brew supply house brought me a few ounces each of Saphir and Opal Hops. Both are of the German style as much as I have been able to determine so far. Any suggestions? I have Belgian pils malt, marris otter, and two row for bases, as well as a good selection of...

thanks for the input so far on the mash guys. I am stuck with the dry yeast for now(No LHBS on an island in middle of pacific ocean). I will pitch it rehydrated into chilled wort two packs per 5 gal. I can use this temp controlled freezer to lager after kegging the beer, but my kegerator has...

I am getting ready to brew my first pilsner and have many questions. Hoping to make a Chech style pilsner. I will be using Belgian pils malt, saflager 23, a freezer with temp control to ferment/ lager, and American Saaz hops 4.5%. Where I live in Maui, the water is mostly surface collected, and...

I just scored a little (6cu') chest freezer to use for lager fermentation. The bad news is that it will only hold one of my 6 gal carboys. Two will just barely not fit with the hump. I don't want to brew 5 gals. of lager at a time, and I don't want to use a bucket for the second 5 gals. I read...

Thanks for the help guys. Beerrific, why won't you harvest yeast after dry hopping?

I have a ten gal batch of Biermuncher's Kona Fire Rock clone in primary still. It has been two weeks and fermentation has ceased. I usually leave beer in primary for 3-4 weeks then crash cool and go straight to keg. I don't like the idea of dry hopping in the keg, as I am accumulating enough...

I made an impromptu batch of APA. I had no starter, but I pitched 2 vials of wlp 01. I always make starters, and this was a bad idea when I did it. It has been 12 hours and no ferm yet. Can I pitch a pack of nottingham still? Should have used it last night.

the exp was Feb 3rd. I am a little worried. I did aerate with pump and stone for an hour (no oxygen yet). BTW it is a 5 gal batch.

I made an impromptu batch of APA. I had no starter, but I pitched 2 vials of wlp 01. I always make starters, and this was a bad idea when I did it. It has been 12 hours and no ferm yet. Can I pitch a pack of nottingham still? Should have used it last night.

I found a March 809 with a brass wet end on ebay for $120. Does anyone have input as to whether this is more/ less desireable than the plastic model, other than the obvious increased durability.

I am going to brew my first AG beer this weekend. I have done some partial mashes, and I think the efficiency was good (on the three pounds of grain I mashed). These were all done with water from a machine. The machine uses RO filter plus UV. Is this water too devoid to mash for ales. I can't...

no, I have three 6.5 carboys and four cornys(two fullish). I am going to rack into one of the cornys as a secondary. I just want to use the yeast. I live in Hawaii and there is no lhbs. Yeast purchases are fedex and quite costly.

I have a malty brown ale that has been 10 days in primary and fermentation is complete. I want to brew again and was hoping to rack onto the yeast cake. I have ingredients for a porter, American brown, or an American pale. Which of these beers will be best served by the white labs european ale...

Thanks Bobby, always the man with this stuff.