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Turning this into a Kriek is definitely an interesting idea. I hadn't thought about it because I've never had experience making one and have tasted very few. If you end up trying, let me know how it turns out.

I can't speak to using maple syrup in a beer since I've never done it. But as for getting this kind of beer, I'd be sure to mash a little higher than my normal beers, say around 155F. Also, I'm a fan of adding the sugar, molasses in this case, directly to the primary towards the end of the...

I'd like to give the website a test run.

Grains 12.5 lbs Pale Malt 1.5 lbs Rye Malt 1.5 lbs Melanoiden Malt 1 lbs Carafoam Hops 0.5 oz Warrior @60 0.5 oz EKG @20 0.5 oz Willamette @20 0.5 oz EKG @5 0.5 oz Willamette @5 Adjuncts 1 lb Honey @flameout Other Whirlfloc @15 3 oz. Medium Toast French Oak Chips 4 oz. Mid...

I've broken 2 in the past few months 941

I found this article that may be of interest to you: http://www.winemakermag.com/stories/techniques/article/indices/35-techniques/306-force-carbonating-wine-to-sparkle-technique

I don't know if this may have something to do with your problem, but I noticed that if you change the details of your equipment profiles, it does not go back and change the values in recipes that were already created under that profile. However, all new recipes created with the updated...

Thanks for all the great feedback. I picked up the supplies for this today. I've got my first starter going on the stir plate now and I'll be stepping it up throughout the week to hopefully brew next weekend. I ended up going with some flaked wheat instead of all carapils (technically Belgian...

I'll be making my first batch of this tomorrow. I needed to get something kegged for for football season coming up. Minor adjustments, using US-05 instead of the Nottingham, and going straight centennial hops since that's what I got on hand.

I use BeerSmith. It was a little daunting at first, but I've got all my equipment dialed in just right to were I know exactly what my mash temps, volumes, losses, efficiency, pitch rate, and so much more will be before I even brew. I run all of my recipes through it, and it would just be too...

+5.5 gal Centennial Blonde +5.5 gal Belgian Dark Strong _________________________ 38025

I make my own candi syrup at home all the time with great success. I love the Belgian brews, and don't like paying the kind of prices people charge for fancy sugar or syrup. This website has several different methods, mine is closest to the last method listed...

Ah good point I hadn't thought of that yet. The carbonation levels I had overlooked... what sort of levels should this style be carbed up to, I have no idea?

Thanks for the input. I chose to use carapils mainly for the head retention, although I think I may sub out half of it for some flaked wheat as suggested, a full pound of one may be a bit much upon second glance. I was planning on adding the syrup late because the yeast supposedly gets lazy...

I’ve been putting together a recipe or a Belgian Dark Strong that I’ve wanted to do for a while and have just been waiting for the right time to jump on it. I’m going for something with a nice solid malt backbone and a very clean hop bitterness and minimal flavor/aroma. I’m looking for the...

The recipe looks pretty good. But a couple of thoughts I had, not trying to say don't do it one way or another, more so I'm just thinking out loud: The final gravity seems to be pretty high, especially given the types of fermentables you've chosen. I would expect it to finish more around...

I'd go with 1272

I used Lalvin K1V-1116 for the peach wine I made last year and it turned out very well.

This thread is incredibly helpful. It has answered many questions I've had about the stabilizing process that I just followed and didn't really understand until now! Thanks Yooper!

Strawberry, Raspberry, and Blackberry Wine 4 lbs Strawberries 3 lbs Raspberries 3 lbs Blackberries 5 lbs Sugar 1 Tbs Pectic Enzyme 3 tsp Yeast Nutrient 0.5 tsp Acid Blend Water to 3.5 Gallons This was my second go at a wine after making Apfelwein. I used frozen fruit from the grocery since...