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OK, since he's dead I guess we can't call him immortal...

I think the immortal Frank Zappa summed it up in his song T!tt!es and Beer

Thanks for the responses - I'm a little less worrried now...and I do love a milk stout :mug: I'll have to see what SWMBO thinks of the organic route...

And then soak your hands in a liberal amount of Starsan.

Yikes! Words to live by..

You guys are killing me! My wife is due in May and I've been brewing my butt off to develop a decent stockpile. So are my future brewing days really that limited due to the baby?

Cream Ale I haven't found the person that doesn't like this yet.

Now that's an answer! Thanks Yoop!

(OG-FG)*131 Where does the 131 come from? Same question for the 105 when calculating ABW.

Jamil says that a slower start allows the yeast to create more of a flavor profile than an immediate start. An immediate start may have a negative impact on the intended flavor.

Belgian yeast like it hot, so getting to 85 is not a concern. Even if it was a concern it wouldn't be about the yeast health, rather the esters the yeast produced at thise temps. Since the starter is such a small percentage of the total beer (and you will most probably decant) and it's a...

I havea 30L and wish it was a 40L. Go big.

Run it under hot water until it's pliable enough to jam on further or soak it in starsan until it's slippery enough to jam on further. Once it's on about 1/4 inch it stays on very well for me.

How odd, I thought that almost all Belgians were highly carbonated. Thanks for the helpful link!

They're real hard to keep lit. Sorry, couldn't resist!

It is possible to over pitch, but you didn't do it with two packets of yeast unless you have a very low gravity beer.

I've got a saison going right now (AHS kit that came with 4.5oz of priming sugar). I'm pretty sure that this is not enough sugar to carbonate to style and I'm wondering how much more dextrose to add to the bottling bucket. Will an ounce be enough or should I go 1.5 oz?

+1 to letting it age. It is amazing how great a beer that was once too bitter can taste after a few months in the bottle.

I've never used them, but I'm brewing a few batches I want to keep for a year, so I am considering them. You're not the first I've heard mention rust with this type of cap...did you sanitize and if so, what did you use?

My LHBS has all of the bottle caps in large bins out on the floor. Are the O2 absorbing caps going to saturate from all of the contact with air?