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Thanks! Sounds like one drop worked for you. I of course want some interesting flavor notes, but also have some concerns about bottle bombs. My saisons finish near 1.000, so hoping that helps avoid problems. I'd argue Orval is more saison than anything else. It's mostly its own thing, of...

There must be an Orval thread on here somewhere, but I'm wondering how many drops (or ml) of brett I should add to each 12 oz bottle? I want to dose my next Saison with some Brett B. Tonsmeire says to dose a 12 oz bottle with 10 drops of "loose yeast slurry," which I take to mean harvested...

+1 for just using two packs. For the big beers I also toss in Be-134 at the same time too. It's for Saisons, but gives me the fruit and spice I want. Other folks make starters to save a few bucks, but I figure I'm already saving money by brewing Belgians, which are half the cost of Hazy...

I believe that's the Westmalle strain, right? There's an interesting Brulosophy that found that raising the fermentation temperature with that yeast did not seem to matter. exBEERiment | Fermentation Temperature: Imperial Yeast B48 Triple Double In A Trappist Single It makes me want to try...

Good call on the WLP 550. The Wyeast version is my go-to for most of my Belgians. As I mentioned, be sure to use a big pitch and it should turn out great. Also, pitch at the low temp range and let it free rise for a few days, then ramp up to the top of the range - and beyond if you dare...

You've hit the nail on the head - there seem to be two approaches to brewing dubbels and quads. One uses a relatively simple grain bill and a ton of sugar (3 lbs for 5 gal batch). The other uses a more complex bill with less sugar (1-2 lbs). Both seem to do well in competition. Did you...

I thought you were bottling, so not sure why you mention the keg? The beer carbonates in the bottles. You should be fine with the bottling bucket if you have a low-hopped beer. While oxygen harms all beers, it really kills the IPA's, etc. I think clarity is WAY overrated, but then again, I...

I exclusively bottle, and agree with others to give it another week or two if you are concerned. But no matter what, you'll have some yeast settle in the bottles too. It won't harm the beer, and there's no harm in drinking it either - though you can leave it at the bottom if you'd like...

Thanks! So, I did use 20 ounces of nibs. I roasted 10 ounces of the nibs in the oven. I put 5 ounces regular roasted nibs and 5 ounces of my extra roasted in the boil @10. Plus the same 5 +5 via vodka tincture (with the nibs too for 3 days) in secondary. Bottling this weekend so I can report...

Interesting. I knew that about the boil time, but not the other things. The good news is that I am making ales, so the fermentation temps are warm. I also use table sugar in most of them! (I mostly make Belgians.) I do cool them pretty fast and don't use anti-foamers. No open fermentation...

Yeah, I'd be wiling to give a 30-minute mash a go. I use a lot of pils, though, so a 30 min boil would make me nervous. I actually do a 90 minute most of the time, though I could probably shave 10-15 mins off that. But I am guessing there are Brulosophy and other experiments showing we really...

Whoa, unless you are automated, that sounds like a really long brew day! But what's great about this hobby is everyone can implement the process that works for them, deciding how much time and money they want to spend. My understanding is that with today's highly modified malts, a step-mash is...

My understanding is that conversion likely takes less than 60 minutes, though I have done 90 minutes and longer. (I have left the mash in the tun overnight - and that did make a really fermentable wort!) But personally, I am not looking for full conversion, just enough to reach my target...

I like the idea of stirring and actually taking the water temperature before doughing in... I will make the switch! It's a lot easier to adjust the water temp without the grain in there, right? So even if you are brewing like the OP in really cold weather, you can make the adjustment...

I have 3 small kids and have tried lots of different things, especially during quarantine. (I brew on the kitchen stove.) I've mashed overnight and wrapped the tun to keep it warm; mashed and lautered and kept the kettle wrapped on the stove overnight (heat off); and powered through and did...

My go to is 3522, the Achouffe strain. Give it a spin in the Quad with the 3864 combined - I bet it will rock.

Guessing dubbel. Looks nice. Kudos on the head retention.

I think I've settled on 10 ounces toward the end of the boil, then a tincture with 10 ounces. I plan to add the tincture AND the nibs (for 3 days) in secondary.

The latest Brew Your Own mag has tips on using cocoa nibs in the mash, boil, and secondary. I'm going to give it a go with a chocolate dubbel, 5 gallons. It's my first time using cocoa nibs and I'm looking for some advice. I've got 20 ounces. I plan to use maybe 4 ounces in both the mash...

Nice! Thanks for the advice. (I probably should have noted that it's a 5 gallon batch.) I will plan to throw in all three ounces for a month. I plan to keep some bottles for a few years, so OK if it's a little hot at first.