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Thanks! I'm going to give it a shot! I'll first ask them if they are interested in drinking some anyways (my girlfriend is usually not too fond of very strong beers, but her mother may be). If they won't drink it, I won't bother, but if they are interested, it will be a nice experiment.

I was wondering if someone tried brewing a High gravity beer (say, north of 1.080) with Clarity ferm for gluten reduction purposes? I've had great success with Clarity ferm with all the beers I tried (all below 1.065): my celiac girlfriend and her celiac mother were both able to drink 1-2 of...

I usually let it settle the time it takes so organize myself (sanitize everything, prepare the surroundings, line up my bottles, etc.). I don't mind that some sediment goes in the bottling bucket. First, I have the impression that it helps (or doen't hurt, at least) carbonation, with the yeast...

I'm still a newbie, but according to this calculator (http://www.brewersfriend.com/refractometer-calculator/), your corrected 1.040 reading is most likely closer to 1.020 (which makes way more sense). The second fermentation you're doing now will likely dry it out a lot. I would simply wait...

It's probably an oversimplification (for illustration purposes), as I think these are more like four different "traits" that can be more or less present in different brewers. Personally, I see this more as a process: like for any other craft, you need to master the basics (basic styles and basic...

I really enjoy my "Tilt", but if anybody (including developers) dispute the fact that temperature affects the device, they should look at the graph at the bottom of my page: https://sites.google.com/site/brasseriedavidpepin/ This is an Oktoberfest. Notice that I was able to ferment at 50...

I have only brewed 9 batches so far, but it has been my consistent observation: I start drinking the beer as soon as it's carbonated (usually 3-4 weeks after brew day), and it's pretty good, but it really gets better with a few more weeks conditioning. My IPA was at its peak 6-8 weeks after brew...

Here is my first try! I plan on putting it on my Oktoberfest currently fermenting. It's in French, but I'm sure you can figure out what's on it. I wanted something simple - I will be printing it from my home laser printer. What do you guys think of the design?

I brew "Maxi-BIAB" style: stove-top BIAB with a 4-gallon kettle, ending up with roughly 3 gallons of worth (more concentrated than my target OG), and then top it with 1 gallon cold water. Of course all my calculations take that into account (through Beersmith), and I usually hit my target OG...

Thanks! That's what I thought. I'M going to leave it alone a couple more weeks to be on the safe side, verify that the fermentation has, indeed, stopped, and go ahead with the priming sugar at bottling time. And keep a close eye on carbonation levels. For the record, here is the recipe: -12...

Question for those who are carbing in bottles (and not kegging): I totally get that a cider that is not fully attenuated (still fermenting) as bottle bomb potential (hence the need to pasteurize if you want to stop the fermentation). But what about situations where the cider stopped...

I only brewed 8 batches so far, but I usually drink one from my previous batch about mid-way through the boil (I brew on weeknights). The only time I didn't drink at all, I made my only "major" mistake: I forgot to remove the Starsan from the fermenter before dumping the wort. Since then, I...

Hum, using different refractometer correction tools, it seems that the SG may be lower than I thought: http://onebeer.net/refractometer.shtml would have it at 1.002 http://www.brewersfriend.com/refractometer-calculator/ would have it at 1.008 Maybe I'll rack to my secondary as planned, and...

Hi, I tried do "brew" my hard cider last week. After some research, I ended up doing a 3 gallon batch on August 2, with this recipe : -12 L of Rougemont apple juice (from Costco) - 1/2 of Candi syrup (http://www.beergrains.com/belgian-candi-syrup-amber-1lb/) - 1 packet of S-04 OG ...

If somebody ever makes the same mistake and lands on this thread: the beer turned out quite good. I drank a few, and offered a few glasses to others (without telling them..!), and I couldn't find anything noticeable. Of course, I don't have a comparison point (first I brewed or even tasted a...

Mine was American Pale Ale (my own recipe... based on some some recipes found here), BIAB. It wasn't terrible terrible, but it wasn't very good. I'm pretty sure the main culprit was my impatience: I pitched the yeast when the wort was at about 90F. Things improved dramatically around my third...

Too bad the real answer has already been given, it was the first time I could invent some answers: Simple Whipping Method Brewing Oddity Sadistic White Mad Beer Ogre Short Wailing Mediocre Beatin' Orc (endless possibilities) I told SWMBO it was: She Who Merits the Best Orgasms. Not sure she...

Wow, ok. So with 1L I could do.... 500 batches. Given that I brew about once a month, I would have Clarity Ferm for the next... 40 years! Not sure of effective it would be, 40 years from now..!

In Canada, Jason from Beergrains.com was willing to get the 1L containers, but they would be upwards of 100$. Given that you could do about 100 batches (1000 ml / 10 ml), it's still cheaper, but I'd be worried maintaining sanitation and freshness for that long. I decided to continue buying the...

I can certainly relate, to an extent... I (usually) only drink during weekends - admittedly the weekend sometimes starts on a Thursday - but a "typical" night woud be 1 or 2 beers before dinner, about 2 glasses of red wine during dinner, and usually a last beer before going to sleep. If I have...