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Just guessing - it might be drying out and getting a little more concentrated.

I like NS for the same reasons mentioned, and I’m thinking about Kveik. How much dry hops have you used? I’m in unfamiliar territory that early, short, and warm. I typically have 1-2 oz in 5 gal for 5 days for my conventional pale ales. I’d worry about getting grassy/green flavors.

I got started in college in the 80‘s on the extreme cheap. I washed out a 5 gal. spackle bucket, slit open a plastic bookstore bag, and chained together rubber bands. Made a mail-order extract kit in two back-to-back boils using a borrowed spaghetti pot. I was amazed and hooked when it turned...

I’d love to get my hands on one of these nice thermomters!

If you did a partial boil and topped off to fill the carboy, then you can have dilute wort on top. If you use a refractometer and don’t dry it off first then you can get a low reading that way too. Looks good now. Good luck.

A lot of good advice here, for sure. I guess I would toss in Belgian blonde and Hefeweizen styles for interesting flavors, not necessarily from hops. It would also be interesting to see if she still has the same impression after the ale has aged for a while. My pales get much more mellow and...

Drinking first of Belgian Pale A/B test. This one was brewed with Wyeast 1762 Abbey Ale yeast. I just bottled the same brew with 3522 Ardennes. Same recipe, very close fermen temp 68-73 F. The 1762 is a nice ale, subtle fruit, spice. The new 3522 smells a bit fruitier.

I am really curious about Kveik, but my mind keeps blowing when I hear about trying to keep the fermenter WARM! Just finished bottling up a Belgian Pale comparison brew. I made the the last batch with Wyeast 1762 Abbey ale, this one I brewed with 3522 Ardennes. It definitely has more fruity...

Welcome from San Francisco Bay. We were planning to come visit PEI and Nova Scotia before the pandemic hit. Still on my bucket list.

I water the plants with the warm water from my wort immersion cooler.

A lot of good advice here for sure. Some of the things I've observed are that the wort starts clearer if you vorlauf for longer than you think, and for me chill haze takes about 5 days in the fridge to settle. You didn't mention if/how you were mashing, but I end up cycling about 3.5 gallons...

I’ve made nine batches in my 7 gal one and I’m a believer. I have a reducer to get from the 1/2” connector to 3/8 tube for my bottling wand. In nearly all cases all the traub drops into the bulb, which holds 1.5 pints. I purge the emptied bulb with CO2 before I put it back on. I was a...

Cool label. I’m glad to see you are reminding yourself of the government warning. ;-)

My Belgian benchmarks for my most recent brew.

Nylon and polyester bags are thermoplastic, so they melt before they burn. A lot of the missing material is probably shrunk back or stuck to the pot. If the flavor is not offensive, I would be tempted to keep going. The boil will most likely drive off a lot of the off-flavor. However...

I really like the variety of flavors your can get with the Belgian yeasts. Some US Belgian-style craft brews that I really like are North Coast (CA) Pranqster and Bruery (CA) Mischief, and Flying Dog (MD) Raging Bitch. I make Belgian Pales with American hops that have turned out very nicely...

I make Belgian Pales with American hops that turn out very nicely. The first one was a lark using Wyeast 3522 Ardennes in MoreBeer’s Cali Mountain Sierra Nevada clone kit. That uses Magnum 60/Perle 30/Cascade 10 min & dry. My latest used 10% Vienna, 10% Crystal 40 with Columbus and Amarillo...

The wait after bottling is the hardest part. I’ve been making pale ales over the last year and they’re OK at 1-2 weeks in the bottle, but most have been amazing after 5-6 weeks. There’s a grassy ’edge’ to the newly bottled ones. I always pop one open after 5 days at room temp to check if...

Cracked open bottle #1 of the Belgian/West Coast Pale I bottled last week. (5 days) Very promising! First time using gelatin with the priming sugar. Surprisingly little chill haze. Looking forward to enjoying this one on 4th of July! I made this one with Wyeast 1762 Abbey II. Planning...

I'll bet the 25 footer would have gotten the job done...eventually. It's the last 5 degrees or so that take the longest.