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Just discovered DT on a trip. Eager to give this a try. Does anyone know what the hop AA percentages were on the original recipe?

Nice work. I've been toying with converting my gas fired system. I'm curious as to the watt density of your heating element? I would imagine sourcing the wort would be fairly easy with 5500w. Any issues? Cheers

General question guys. I note that the sugar syrup is listed in the grain bill and presume the recipe found on their website manages this as grain with respect to the listed OG. However, if the syrup is added to the pot at the end of the boil, shouldn't 100% of the available points be used...

Thanks guys. I understand the error of my ways. Was "assuming" the published yeast specs were based on 100% fermentables under ideal conditions. That they are not explains it all. Cheers...

The recipe I'm looking at shows a OG of 1.077 and a FG of 1.009. If I calculate the attenuation from these numbers I get 88%. Yet the yeast specified is rated at 70%. That suggest to me that there's no way for that yeast to ferment to 1.009 even if everything is perfect. I assume there's...

Hadn't thought of going straight to the fermentor Good idea. Damage done at this point and the beer is fermenting away. Guess I'll let it play out and see what I get. Good lesson here somewhere... :)

That's the number I was using. Long story short... my pre boil gravity came in stronger than expected so I added more water to adjust to what I had planned for the post boil figure. I added the 2 lbs of candi to the pre boil points to estimate the final gravity after boiling since the candi...

I just finished making my first Strong Dark Belgian and all went well except for how I calculated my OG. The candi syrup goes in the boil at the end so I assume you don't add the points for fermentables in the grain bill for understanding the pre boil gravity? And I also assume when you do...

Sounds like a good idea since I too have little chance of finding Valencia oranges around here. I may give the booze a shot. Appreciate the responses guys....

Nelrock, sounds good. Where did you find the orange peel? I just finished my first run using McCormick ground valencia but I've never been enthusiastic using McCormicks for much of anything. It's all I could in the neighborhood...

Thanks Wayne on the feedback. I just finished making your page 43 revised recipe. My experience with coriander and orange had me leaning toward the reduced coriander and bumped Valencia orange from McCormicks. Hit all the numbers and it's chugging away. Really lookin' forward to this one...

It appears Wayne's latest update to his original recipe is provided in post 429 on page 43? Have any of you found anything after this post updating Wayne's work on Blue Moon? Cheers, Sudz

Thanks kjf45. I appreciate your effort and recipe. I was hoping for a response from Wayne since this post is basically built around his efforts with making Blue Moon. I "think" I have his last recipe but there have been many tweaks along the way. Some Wayne supports and some maybe not...

Wayne I've read most of this "most excellent" post and have noted you have tweaked your original recipe to accommodate the varying differences in the spice sources/additions. I'm preparing to make my first run at your recipe but I'm not certain I'm working with your most current...

Okay, you got me on that. Thanks for the insight and recipes. I'll renew my membership right now...

Okay, let me demonstrate my ignorance once again. You guys are discussing #8 and #12 with reference to recipes. So where are these or how are they found? I'm a bit fuzzy on what these numbers actually reference, They're not post or pages, so what are they?

Some of you guys have committed on the coriander being too strong. I have found that the crush makes a big difference on the stuff. I was using a coffee mill to grind the coriander for a Belgian Wit I make. It always seemed that the coriander was over powering. Someone said not to grind...

Sorry about the inconsistency in my rambling. Your response confirmed what I hoped I was seeing. I guess the grain effects are just more pronounced than I expected. Excellent response and help from you and the forum. Thanks, Sudz

I've been brewing for a number of years using the 5.2 buffer. Never an issue of which I was aware... but I thought I'd attempt to adjust the pH using Bru'n Water calculations and forego the 5.2 Curious to see if I could tell a difference. I've been adjusting water minerals for some time...

I so wanted the refractometer to work. I do have a decent one and it does present a stable display however, repeatability is poor. I simply cannot trust the readings from one brew or sample to another. It works well with sugar water dilutions but not with wert. Even my lighter brews are...