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WB-06 is always a good choice if you need something for a dry Belgian.

If you can wrap it good with your blanket and the heat belt is wrapped around the FV, you should be good to go. Is the temp probe on your Inkbird taped to the outside or inside a thermowell inside the FV? Taped to the side works fine, just use a small towel to insulate it from the outside so...

I am currently drinking water............I am doing One Meal A Day(OMAD) fasting for the next two months and limit my beer consumption to three on Friday and Saturday.....I live vicariously through you all and my local buddies who HB too.

Over wrap your bottles, pack it inside a garbage bag before it goes into the box. Use UPS and when they ask what the contents is, "Snow Globes" or "Hot Sauce". :rock:

I am a lover if brown ales, so this has piqued my interest. Curious to see how this one goes! Pictures and all are expected now ;)

Nectaron makes a killer pale ale with Golden Promise and the Fullers strain.

For sure, brown malt is the way to go for a solid brown ale, sounds silly I know. I would do Admiral as your bittering hop and Fuggles or EKG or Target as your flavor/aroma hop! For the yeast, Nottingham or S-04 would be a better fit.

Just keep things simple. Fermwrap works just fine with conicals. I use one on my Catalyst with good result.

No, you'll just need a racking cane, a length of vinyl hose and a bottling wand to get it into the bottles.

It's just another beer. For whatever reason, many of the kits still include racking to secondary in their instructions. I let all my beers, aside from lagers, ride a full two weeks. As long as I pitched healthy yeast, all my ales are done by then. I take a gravity sample to ensure it's down...

Wife got me a refractometer and my buddy got me a finishing gravity hydrometer, so I am pretty set! Also, @Konadog nice 63!!!

I use Whirlfloc at boil and Clarity Ferm at yeast pitch(this is a two birds, one stone case) to help reduce gluten and it helps with shelf stability and chill haze. I don't obsess over the clarity of my beers, if they taste good. I am happy. If its clear and pretty to style, I am ecstatic...

99% of your brewing doesn't need a secondary. I bulk age in my fermenter if it needs some time to mellow. Even when I add fruit to my beers(which isn't often) I don't. I will rack to "secondary" when I am making mead and am getting it to clear up off the yeast cake or when I use bugs to...

I get that! Xylitol is basically tasteless and when used in small amounts in cider(from my experience) it's perfect when carbonated. I use corn sugar as it more readily dissolves and I always have it on hand as I brew beer often and use it to bottle carbonate and make Belgian beers.

TLDR I use 1968 to make my ciders and it stops just above or right at 1.000. It makes it perfectly dry, like an English-style cider(sans tannic body). If I want it sweeter, I use xylitol to back sweeten to preference and then use corn sugar to prime to 2.7 volumes(roughly 1oz/gallon at 68F).

If I could choose 5 Hopzoils, it would be Cascade, Cashmere, Saaz, Ambrosia and El Dorado! Thanks for the amazing offer!

Appears my BGS is going to finishing far higher in SG than I had planned. Conducting a forced ferment with a sample on the stir plate as I type this. Should be at 1.007, currently 1.017...might toss it into a glass carboy and forget about it until the first of the year, let the diastaticus do...

Gathered my ingredients for my next brew, a peach hefeweizen. Let me just say, Mecca Grade malt is soooo good.

But, thinking about it now. The must in your carboy was ambient in your house for the first 24 hours, then took it to the basement which was much colder. So the temperature had to stabilize. Chances are its still going albeit slow. Thief a sample at the seven day mark and see what the...

Well then, it's really up to you if you read an article about it. Did she mention what yeast she used?