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Exorbitant =: former astronaut

HB Belgian Dubbel-ish just in time for Christmas. I meant to use more D180 Dark Candi syrup, that stuff is magic! This brew is only 3 weeks in the bottle, and it’s already quite nice. I snuck in some El Dorado to complement the candi. Seems to work!

That’s an interesting approach for temp control. Just speculating here, but the pump shear is likely to drive off more CO2 than the unstirred fermentation. The result of that could be to allow the yeast to make more esters, for better or worse. On the other hand, more likely, it might not...

Enjoying a Cream Ale ala BrewNinja after bottling up a Belgian Pale. Thanksgiving is set. Thinking a Dubbel for Christmas.

That’s my motto, “Anything that’s worth doing, is worth doing to excess…”. :thumbsup:

I’ve had a couple of packs that swelled a bit before brew day. (1056 is notorious.). I just try to corner the nutrient pouch, letting the yeast and gas get around, then smack it. With all the prior activity, I doubt the nutrient even made a difference. 🍻 Cheers!

This batch wanted to be a repeat of my Belgian pale. However I tried to substitute some crystal 20 + crystal 75 to get crystal 50/60. The result was much darker than ‘pale’. The flavors from the darker one should be interesting. I usually get about 5.5 gal, but this one came out higher...

5962 + 5 gal. Happy CA cow cream ale 6 gal. Belgian Dirty Blond = 5973

My spotted cow clone is tasting really good at two weeks in bottle. It’s a bit clearer than it looks ( greedy pour from bottle). Pretty big on pilsner malt flavor, interesting fruit esters-very easy to drink. Head fades pretty fast, especially considering all the flaked grains.

Cheers to BrewNinja1! I discovered Spotted Cow this summer and really enjoyed it on tap in (Death’s) Door County, WI. I used his recipe Here.. It’s been in the bottle 6 days and is shaping up very nicely. This young sample had a hint of banana ester to it and a bit of the characteristic...

Lots of good advice so far. I second the advice to skip secondary transfer, to avoid pitfalls. If you like Molson’s Golden, then I would recommend cream ales. They’re not as hoppy as IPA’s, and ferment at modest temperatures, 66-70 F. Good luck!

Count me in, please!

Kevin Bacon

AHA discounts have been hit and miss. It’s like getting free yeast on my recipes, though, at my LHBS.

Fat cat

I can see why youre having a hard time choosing ;-)

Pale ales like Bell’s 2-Hearted or Dale’s Pale are nice in the fall and work with US-05. Got Centenniel? 🍻

Halloween porter!

Re swing-tops Swing-tops are easy to seal and open, but they a couple of minor drawbacks. 1). They don’t scavenge oxygen like crown caps, 2) the seals are annoying to remove/clean+sanitize/replace, and 3) bigger upfront cost (you’ll want them back from your friends.

+ 5 gal Belgian golden + 5 gal Belgian Bathwater (dubbel) + 5 gal Citra/galaxy/mosaic NEIPA + 5 gal Honey Pale APA w/ElDorado ——-—-—— 5043 gal. vs 5065 in 2020 and 6510 in 2019. - looks like there’s some ground to make up!