Search results

I brewed a Belgian Blonde last Saturday. It's had been slightly over a week and fermentation seems to have stopped. I have read this yeast settled out before its done donuts good to rouse it to meet your FG . Problem is I opened her up gave her a very very light and careful stir as to not...

I brewed a Belgian Blonde last Saturday. It's had been slightly over a week and fermentation seems to have stopped. I have read this yeast settled out before its done donuts good to rouse it to meet your FG . Problem is I opened her up gave her a very very light and careful stir as to not...

Thanks guys i feel a lot better , great advice !

They won't get moldy if they sit there for 3 weeks? I am worried because I had read no more than a week in secondary

Also it's an HG beer so I can't rack to secondary too soon

Used dried sweet orange peel last 5 min of batch today. Unfortunately when I was moving wort to primary just a few pieces of orange peel fell in. now I know it's not good to have a whole packet of orange ferment for a long time but will the few pieces that made it In the primary ruin the beer...

DuPont Saison

i boiled them for 5 min in 2 cups of water and let them chill to around 80 and popped them in the fermenter (water & pieces) i will let you know how it works out ..... i did this before i saw your reply , i will try you way with the orange peels in my belgian blonde

store bought fruit has pesticides so watch out they have a nasty flavor. i use brewers best tangerine or orange peel its 2$ for an ounce (worth the money to not ruin a beer). i just boil them in a few cups of water for a 5 min let them cool and add them to the fermenter 5 days before i bottle...

I have a Pale Ale (experimental) and i wanted to add Brewers Best Tangerine Peel to the secondary. Is this a good idea? how should i prep them? how long should i let them stay in the carboy ? thank you !!! :ban: any suggestion is welcome

I have golden L5 but my girlfriend really want to put the orange blossom honey into this beer. could i do half and half or add something to help cope with the added sugars i am also using HG yeast

people do have there own technique, but some people act like there way is law or the only way to do it without ruining your brew and i feel it misleads a lot of new brewers

there is still alot of GREAT people on here but there seem to be many dolts spewing whatever they think is correct :(

6.6light pilsner lme .5 Belgian pale (not exactly positive) .5 white wheat 2oz n brewer 1oz willamete 3787 Trappist Hg 1lb orange blossom honey & maybe 1lb belgian candi syrup but i feel this recipe needs somethings added or exchanged from what i have here

To many people on this site give out bad information or think there a pro and just say what they think works I constantly see conflicting statements on this forum or information that is just blatantly wrong I am a novice but I can tell a lot of other people need to admit that on here aswell

Future reference, what's the two row to wheat ratio and does any one have a true saison recipie for me with extract and brettanomyces !!? Please and thank you ALL again

In have white wheat not sure if its malted or not but I added some two row as well so hopefully it works I added some Nelson the last min and decided against the brettanomyces I will save that for TRUE saison recipie I will no next week , thank you for the input I guess this will just a an...

Sweetcell what would be an ideal fermention temp to start at and what should I push it to when I add the Brett .... note I started brewing this and did add the two row just a half pound tho and just a half of wheat to the 1 pound of crystal

I have a # of Belgian pale grains lying around could I add to help the wheat ? And add some Belgian light syrup for the Brett to eat ??