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3/4lb munich 1/4lb biscut 7lbs LME (1/4 of @ 60 min the rest @ flame out) 1.7 oz of Strisslespalt hops for 60 min 20.1 AAU .3 oz of Strisslespalt for 15 min steeped grains for 30 minutes Belgain Wit (Wyeast 3944) yeast primary for 10 days @71 secondary for 10 days @67

I am still a little undecided on which one to use, I really do not want any molasses flavor in the beer, so I think I may lean more towards the Corn/Cane direction. This is my first try towards this style.

I have been around awhile I am also just trying to get my posts up there!!

Yes it is a light one, I only used 3/4 munich, 1/4 biscut and 7lbs of extra light LME (1/4 @ 60, the remainder @ flame out). I also fermented with the Wyeast 3944 (belgian wit). I am also planning on carbing to about 3.25 volumes of CO2.

Looking at using corn sugar for my belgian blonde. But while talking to a local brewer at the local brew pub, he recommended using Turbinado sugar instead. I am just trying to get a feel from others on if they would do the same thing. :)

Sounds good to me!

Honey nut brown 15 Lemon Cream ale 10 Vanilla Cream ale 10 Honey Hefe 5 Blackberry Wheat 5 Kilkenny Clone 5 Pale ale 10 IPA 5 Red 5 Chocolate Oatmeal Stout 5 Imperial Stout 5 Honey Porter 5 12168 + 85 = 12253

I would recommend getting a premade kit to help. I started with a pre-hopped kit that only required adding DME(Dry Malt Extract), boiling to blend flavors and then fermenting with dry yeast. It works very well because then you get to learn most of the process. When you start adding bigger brews...

Didn't this happen last year???? And Who took the cup, the same team the deserves it this year!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! GO WINGS!

I am looking at bottling my Belgain Blonde and was wondering if regular 12 or 22 oz beer bottles will hold between 3 and 3.5 volumes of CO2. Thanks in advance for the info! :tank:

No need to bring the pail with you, the 5 gallon buckets are about the same size; use those and they are already at the store waiting for you to carry it around and try. Congrats on the kid and have fun being a parent.

So, what I am understanding is that if I would use fresh tangerine in a Wit, it would not be a Wit. My problem with using orange of any sort is that I have an allergy to oranges and would rather not pay the price for having to eat or drink them or anything containing them. I can eat and drink...

OG 1.060 FG 1.013 when I transferred.

And with that size you would need a group brew the size of all of HBT to put it together!

Has anyone ever had their secondary expand out the top of the carboy? I had an IPA in my carboy and I racked it onto 2 oz of hops for some dry hopping action and it filled about 2 inches below the bung. Now I have an IPA pushing its way into my airlock and smelling rather tasty, but it still...

Or you could just remember what you planted where?????

I would just let it sit a little longer now that you "cooled" down the yeast. But you didn't really kill them, just as long it was only around 50 degrees.

I normally try and filter out the stuff from the boil kettle so I do not have to do it later.

Thanks for the pointers guys. As I do not have access to a plasma cutter or sawzall, I will be using the angle grinder to get the top off. How far from the edge should I go??

I would prefer to use it as a kettle.