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Yeah I saw that as well, apparently it runs on black magic so I'd steer clear.

Follow up questions. How long has it been in the fermenter? What temp did you mash at? Did you bottle already(perfect carbonation)? Was your yeast particularly old? Is your yeast an alcohol tolerant strain? * In this case it would need to be as with this amount of fermentables you're...

Awesome! If you think about it post how it turns out!

11.2% alcohol is on the high side for a dopplebock but its not unheard of. Nothing in your grain bill is going to make it bad or wierd or anything like that. Its just going to be a big beer, on the malty/sweet side. The only reason to use less is to bring down your alcohol % and make it a bit...

There's nothing wrong with any of those, what are you concerned about?

So i went ahead and plugged this into BrewMate just to take a look. I'm assuming you're making a 5 gallon batch, which puts your abv at around 11.2% if you're getting 70% efficiency. Your IBU's look good for a dopplebock, super malty is good for a dopplebock too. I'd probably leave it as is...

Yeah if nothing else, the process of emptying the full bottles is great!

I'd steer clear of twist off's. I've always heard that the cappers don't work with them. That being said I've also never tried it. If you have capped some twist offs and they're not leaking, you're probably fine. I'd just rotate those out and replace with non-twist off bottles in the future.

Depends on what you're going for. Since you're new to mashing I'd probably just stick to a single infusion one hour mash. It's not hard to do and will produce consistently good results. Step infusions are a little bit harder to get consistent with at home. Not impossible of course but trickier.

I don't have any experience with 1007, but I wouldn't recommend 1056 for a wheat. I know American wheat can mean a few different things, but if you want any of the banana esters or breadiness that comes in alot of good wheats this won't do it. If you just want to make an American beer with...

Make a trip to the Westvleteren Brewery. I think all of them(Trappist Breweries) would be great to see and try their beers but this one only sells their beer at the abbey. You can get every other Trappist beer in the states.

Per wikipedia it's a cider brewery. Per the national associate of cider makers, I'd say its cider maker. ;) http://en.wikipedia.org/wiki/Cider#Cider_production

Its not uncommon for them to pitch additional yeast when undergoing multiple fermentations as well.

Another note on the sour factor. I didn't keep beers in my barrel all the time. I've been putting one every 6 months or so in there. Anywho, it was sour on my second batch. I racked to secondary and let the beer clear and then moved it to the barrel. I left it in the barrel for about two...

Put the airlock back on. You could always taste it to be sure, but if its been fermenting for a bit there is likely enough c02 coming out of their to keep most of the nasties at bay. There are plenty of folks that have effective open fermentations with little or no contamination.

Your grassy flavors likely came from dry hopping for too long. I wouldn't dry hop for more than a week or so. Dry hopping is also not going to take away bitterness. I haven't actually made an IPA in a bit but I've certainly made some overly bitter beers. I'd stick to low alpha hops and lots...

Howdy! I'll start by giving you a brief primer on chocolate malt. Chocolate malt is not actually chocolate in flavor. It is regular old malted barley that is roasted until it produces a nice dark chocolate color and sometimes aroma. You're mostly going to get a lightly roasty and nutty...

It's hard to tell. Sometimes warming it up and giving it a good stir is good, sometimes you need fresh yeast. If you have time I'd probably warm it up first and see how that goes. Let it sit around the mid sixties for a few days and take another gravity reading. If you don't have any luck...

I like the rifles and the snake, but I think the crossed rifles have too similar a purpose in the image space as the barley. I'd say do the snake above the barley or no barley and the snake above the rifles, the rifles in place of the barley. Out of what you have up there, number one's my...

Howdy, So the recipe looks fine. Traditional wheat beers are some mix of pale malt and wheat. Usually between 60-70% wheat and 30-40% pale malt. A lot of the complexity you get in these comes from the yeast. That being the case you want to make sure your fermentation happens in the proper...