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I make a Dubbel Quad, barrel aged and ~12%. Some C-120 or Special B, C-120 is like Special B lite to my pallet. 1 lb D-180, the base malt is 80% Munich and 20% Pilsner malt. This year I got some of the fake bottles of 180, I'm gonna use them anyway and will start a thread when tasting. It will...

When you pulled the dip tube out did you use a new seal when putting it back?

Did you by chance replace the original rubber gaskets with silicone? I did and they only keep a beer tasty for about 2 weeks.

The best way is to take the old cake,decant the liquid (all of it). I then take a sterilized (by flame) loop,dig in the whitest layer, add to a sterilized 15 ml tube with 1.020-1.030 wort. It takes about 3 days ( shake often) to see sediment on the bottom. That's your new yeast. Pitch into 150...

Old Grolsch bottles, so 16

I vote for Perle, it's my go to bittering hop for most of my lagers.

Real close to 3787. I use The Yeast Bay's Belgian Dry liquid yeast. The flavors for both can be manipulated by temperature control. Another important attribute is the STA-1, If I keep the ABV at 13% or less it will finish at or below 1.000

The same amount that would be in a glass of beer most likely. Nobody wants to drink starter beer, unless the starter is a 5 gal batch of small beer intended to be a repitch.

I use a Belgian high gravity yeast for my meads and wines.

Aren't yeast nutrients made with a large portion of dead yeast cells? For starters I let kit finish and only pour off the liquid if it's clear ,then pitch the whole thing. When saving a cake from a batch of beer I leave enough behind to swirl it up and pour into a beaker. Beakers are cylinders...

Just bought that album at Stardust during the Harley event in town, summer '24

I put them in a tray with a heat mat underneath, put a winter coat on top and set controller to 75* for 4-5 days, then in the fridge they go.

I use the freezer side for lagering at 33* with CO2 on a Johnson control. The fridge side does not turn on, but with both vents open it gets down to 50*. On the fridge side I fit 2 -6.5 Big Mouth fermenters. The top one has a heat mat with 2 layers of reflectex plugged into an ST1000. I ferment...

I use 2565 a lot and it has persistent krausen, if it hasn't fallen in 14 days I give it a gentle swirl,and by the time it hits 50* or so it's gone.

Using the D-180 in conjunction with Special B or C-120 has always given me just the right amount of dark stone fruit I expect in a Duppel. Will this new stuff add the same flavor?

It was a 22 min version of Whipping Post, but there are quite a few Grateful Dead songs that are as long.

I switched from fresh and fruit purees to Amarettio Artiasian flavorings. There's "0" waste and it tastes like real fruit, and the last time I purchased them it was 16$ to flavor 7-10 gal.

I make a simple syrup and dose each bottle with 30ml. To find out the amount I dosed 10, 20, 30, 40ml bottles. the 30ml was spot on for me. This would be the F2, which is where I would put flavoring. My fav is freeze dried ginger.

A bunch of us retired pool guys and gal went up there a couple weeks ago to give it a proper send off. The campus has a lot of history, it would be something to see it as a historic site or museum.

I just got 3 bottles for my Quads. Regardless of what it's made from will it impart the dark fruit/ prune flavor I'm looking for?