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It has been 6 days since I pitched the yeast. I had 2 days of crazy activity and continuous bubbling from the airlock and then it slowed down a bit but, it is still going.. I have high hopes for this batch...

I bottled this batch last night. Amazingly, it tastes like an oatmeal stout. :ban: I cant wait until it has conditioned.

Fermentation is going crazy! I have a continuious bubbling from the air lock. :ban:

5.5 gal Lemon Ginger Belgian Saison 6344 + 5.5 = 6349.5

I brewed my first Belgian style ale this weekend. I was shooting for a saison. My local shop did not have any Saison yeast so I settled on WLP570 (Belgian Golden Ale). I had issues with my mash tun manifold clogging so I think I lost a little efficiency but, I think the recipe will be decent. I...

Well guys, I Bottled this beer one week ago. I am partaking in a few of the 12oz bottles that I made up. Most of it went into 1 liter pop tops and a few half liter bottles. It needs another week (at least) to carb up but. it is nice and clear and delicious so far.

I've been thinking about trying this myself.

Brewing a Lemmon Ginger Belgian Blonde this weekend.

I am going to brew my first belgian style ale this weekend. Last night I made my yeast starter. Can anyone confirm that this WLP570 has a sour smell normally? So far I have only used the California Ale yeast which, has a very different (doughy) smell to it. Thanks

10 so far.....:mug: 5 1/2 gal of Winter Warmer 5 1/2 gal of vanilla milk stout.

I make my starter in a growler. the first time I used foil and it worked great. The second time I got the great idea to use a stopper and an air lock. The stopper slid down into the growler and I lost it when I tried to pull it out by the air lock. I will stick with foil from now on.

The original plan was to rack to a secondary with vanilla beans after 2 weeks in the primary.

Thanks all, I figured since it was so dark it wouldn't make too much difference. Its going to age at least a week in the seconday (maybe 2 or 3) so, hopefully it will clear up some anyway.

I brewed my second batch of beer yesterday. I brewed a milk stout that I will add vinilla beans to the secondary. I forgot to add the irish moss to the boil. How much will it matter to the finished product?

Thanks! Milk stout brew day tomorrow.

I cut the bean in half, sliced it down the center and opened it up some. I then soaked it in a splash of vodka just to kill any unfriendlies the might be living on it. My plan was to age this beer in the secondary for 2 weeks but, im not sure it needs much more than a week.

I racked this batch into a scondary last night over a fresh vanilla bean. ABV worked out to be 8.1%. Even flat and warm it was delicious. Hoppy up front and then a subtle after taste of clove and allspice. YUM! Hopefully the vanilla doesn't turn out to be too much.

The long wait begins......:smack:

Thanks Guys, I can't beleive the action taking place in the fermenter! I was slightly concerned when I saw it yesterday. Waiting will not be easy. I took a class on extract and another on all grain both on the same weekend. I decided that I would start with all grain. So far I am glad I did...

I brewed my first batch yesterday. It took me while to get started because I wanted to jump right into all grain brewing and I needed to gather equipement. My first batch I used someone elses recipe for a Winter Warmer. Overall, brew day went well. I found I need to invest in a good large...