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just keep in mind how much diluting the mix will decrease final ABV. if you just add water: you won't actually have more to share with friends, you'll have more fluids, but the same amount of the good stuff personally i'd go with less of the stronger beer, and less messing with it while it's...

thank you for your insight. yes i was afraid to taste it flat from my SG reading vial... but i pulled out the hydrometer and gave it a drink... and it really tastes good. like new belgium's abbey

... so as in other posts, i ordered white labs belgian strong ale and it came totally cooked, starter never even showed signs of life. (100g dme in 1 litre water) since i had my brew all ready i went into the cellar and got several bottles of a previous trappist clone with a lot of lees...

it was at household temperatures 73, saffbrew abbaye yeast, but reconsituted from some lee's of a previous batch. it had explosive krausen and was VERY vigorous. if a mod see's this can they fix my mistake ?

sorry i'm still new, is that intentional (the infection), to give a sour taste? i've had several saissons and i didn't notice any sours like in a flemish.

it was a typo, is there any way to change it? OG was 1.091

planned final gravity was 1.019, but i'm steady for two days at 1.010, so i think i'm done. here's the big thing, it's only been 10 days (yes my fermentation temps were hot). so do i go ahead add my dextrose and bottle? it taste great (flat but delicious).

i would love to know this... i dont understand why bulk aging is more special? as i understand the only difference is one sits on a yeast cake, but at this point the cake is dormant, correct?

my local store gets sierra nevada 12$ for 12 . . . so my entire collection is sierra nevada with a few founders. i'd recommend you get a bottle style and keep it all one, so they stack easier and all fit in any box etc.

looks like my recent encounters with belgian yeast and high ferm. temperatures. explosive krausen.

i put in three Lees from my last batch as a last ditch effort. its saffbrew abbeye, a similar style.

my yeast for left all day in a black metal mailbox baking in the sun. it felt really hot when i brought it in. tried pitching it into starter, 100 g DME, 1 liter water, 1 vial white labs belgian strong. it all just fell out of suspension immediately and i've had no bubble, no sign...

shake it once when you pitch

you pitched a LOT of yeast it looks like.

i cracked up the grains in a blender and steeped really long and low and ... it looks like porter

thanks guys though, so nothing to worry about except color really. ... either way how bad can it be. 2.5 gallon recipe, 3.15 lbs light malt 1 lbs DME steep .5 lbs crystal 60 and .5 lbs munich. (citra hops 50 IBU) Batch Size2.50Gallons Boil Size2.50Gallons @ 60 min OG1.060 FG1.015...

obviously it's going to be a dark color. will the flavor be much off ?

amazon overnight shipping. ... expensive but can get you some yeast.

... i made a port and a trappist clone. ... and waiting for them to age is killing me !!! any advice on a nice quick drinkable style? i'm going extract, and for this probably only a 2.5 gallon batch

you're saying you did already hit the expected final gravity ? ... best i know that means your done... it was just fast. was it a small batch ? see if final SG changes over a day or two. if you hit the final SG though, there's alcohol in it... anything else is still to be determined.