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That tripel should finish up below 1.010, which is why I'm a little worried. I was hoping it would be closer by now.

I just made a tripel (1.082), and used the pitching calculator to figure how much yeast to pitch. I always hear about how these belgians finish up in about 7 days. After 7 days I was down to 1.018 and it's still SLOWLY bubbling. I crash cooled the previous beer and figured that may have...

I made 10 gallons of Russian Imperial Stout about 3 months ago. Fermented it out and transfered to secondary in 2 5 gallon carboys. I let them set in secondary at room temp for a couple of months and didn't really check much on them. I did however put a carboy cap on 1 of them, and saran wrap...

Brewed it on 10/10, so 3 weeks ago. 7 days primary fermentation 3 days just to make sure the yeast was done 10 days at -2 degrees C (I was being lazy) Kegged yesterday

I just put my dubbel on tap using Jamil's recipe (still has a couple weeks of cold conditioning to go). The only mod I made was I replaced the plain sugar with more base grain. I listed the recipe below. I have been so overcritical with all of my beers lately that I am having a hard time...

Does anyone secondary/sour beers with Brett, Pedio, or Lacto in a corny? If so, how do you set it up so that it gets the little bit of oxygen that it needs to sour correctly?

That's not Hijacking at all, that's basically what I was wanting to do too. It sounds like that may not be the best approach? Has anyone ever had a tripel made like this?

I've never done a sour beer before, but was inspired at the GABF a couple of weeks ago. At quite a few breweries (don't remember which ones due to a few to many 1 oz pours), had soured tripels. One brewer in particular told me that they used their standard tripel and then soured it. I...

Good point, I do drop it to just below freezing

I don't think that it's a huge deal either way, but I've been crash cooling overnight, adding gelatin in the morning and waiting about 36 hours and racking to a keg. I've been getting commercial looking beer, for what that matter?

Using this spreadsheet, many times it recommends a low RA for pale beers. What is everyone's take on this? I've heard people make statements about never having a negative RA, but that doesn't jive with the pH on the spreadsheets. Thoughts?

Just so I'm clear, I guess I was specifically wondering what I was tasting DMS or Diacetyl. Is the assumption true that I would be able to taste DMS in my pre-fermentation sample? Since I didn't taste DMS in that sample I am probably tasting Diacetyl? Just want to test my logic to learn.

So I made the mistake of tasting my Belgian Single 2 days into fermentation (Wyeast 3787). I know, RDWHAHB. It's just not what I do:) There is definitely an off flavor, and my guess is that it's Diacetyl or DMS. To be perfectly honest, I just don't have much experience with either. You...

You have 3.5 lbs of grain, but how big of a batch size did you put in?

So just as a note, I went to keg my Union Jack Clone this morning and found that the StarSan had been sucked up a 10 foot, 1/2" ID tubing into my fermenter after cold crashing. I couldn't figure out how it happened and then it hit me. I cold crashed to 0 degrees C, and of course the StarSan...

Ok, since we started it how about Aromatic? I'm assuming this is roasted?

I always assumed that Crystal malts were not roasted (which contribute more acidity) and that roasted malts (Roasted Barley, chocolate, black patent) contributed less acidity. Is this true? Also, how does munich and vienna play into this spreadsheet? When using Kai's spreadsheet I...

That's good to know, anyone use the ones provided by Embedded Concept Controls?

For all BCS-460 users, did any of you recalibrate your temperature probes? If so how far off were they?

Sure did... Mashed at 145 for a little over an hour and ramped up to 155 for a 15. I did ramp up the mash to 168 for a mash out. I cooled the wort down to a little under 16 C and pitched the yeast. I set my fermentation controller to 17C and let it rise naturally for 24 hours. At 24...