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I'm thinking either just keep filling it and let the foam spill out into a container, or try putting a drop of fermcap onto the top of the foam. I don't want to wait too long and risk infection, but I do have some plastic wrap over the top of the funnel right now.

Hi Everyone. This is my 5th or 6th brew and I'm starting to get the hang of things. I'm brewing an extract variant of EdWort's Bee Cave Brewery Kolsch. Here is the recipe: http://homebrewnoob.tumblr.com/post/2571456052/survivor-shannon-kolsch I'm almost ready to pitch but have...

I know that RFD (Regional Food and Drink) in DC used to import kegs of it, but the last time I went they didn't have it. Maybe I'll give them a call and see what's in stock now.

Let's just say I'm not a very good reviewer yet so I'm kind of guessing at flavors. :) However, the carbonation is spot on at this at this point (1.25 lbs dark DME is what I used). I think the bitterness could be fading, I tried one of these at 1 week in just to see the difference and the...

BTW if you want to read my full Beer Advocate Style review of this beer, here is a link: http://homebrewnoob.tumblr.com/day/2010/10/31

It's been about 4 weeks since I bottled so I decided to open a bottle today and review it. Not bad, but it's doesn't scream Leffe Brune clone. The main problems: 1) Not red enough. It's too dark. I used twice the candi sugar by accident, and I suspect chill haze because it looked nice and...

Just bottled this tonight and it was good enough to drink the last half-bottle I filled before the bucket emptied, uncarbonated, at room temperature. So that's a really good sign even though I don't have any real Leffe Brune to compare it to. My color looked perfect but I'll take another...

I take it back about the mini-mash: it seems like we got more unfermentables in there than I thought. The last time I took a hydrometer reading it was a little bit high, still. The beer seems to be all done fermenting so I'm just letting it sit in the primary carboy for a few more weeks. I...

Just thought I would hijack this thread to say: my 2.5 year old LOVES to help me bottle. She takes the filled bottles, moves them onto the bottle capper, places the cap on and pulls down the lever with my help. It's great fun but a bit slow. :)

I did get some alcohol notes but since I've never tasted a beer at this point in the fermentation I'm not sure what to think. It wasn't overpowering.

Sorry if I reposted false information from some random forum poster. Definitely not my intent to spread misinformation. The only thing that really mattered to me at the time was hanging on to a glimmer of hope so that I could sleep at night. :) I actually gave in and took a hydrometer...

It was on one of these forums somewhere so I took it with a grain of salt, but essentially they were saying that stressed yeast produced heavy esters and that the stress would occur with underpitched yeast or as the yeast started running out of sugars. In the later case it would be at the end...

Thanks for the responses. After reading more I'm feeling more optimistic: the room I fermented in is not a banana factory like so many people report. In fact, when I take a direct whiff from the airlock I only get a small amount of banana and bubblegum. I also read that the majority of esters...

At what point do you think it would be apparent by tasting? Right now? After primary? I have the ingredients for another batch. If nothing else I could do an interesting experiment once I transfer it to secondary by brewing another and starting around 62F like you said.

Darn. I guess only time will really tell, though. I'll have to start it out at a lower temperature next time. It's about 66 degrees now and still fermenting nicely. Doesn't seem to have been turned off by the sudden temperature change at all.

It's been quite a while since the last post but I thought I would ask to see if it came out full-o-bananas or not? I just brewed a Leffe Brune clone with 1214 yesterday. By this morning it was fermenting like CRAZY and it's internal temp was 78: about 10 degrees above room temperature in my...

Here is a link to the modified recipe which I plugged into Hopville.com: http://bit.ly/9pcPq8 I used Brewers Gold in place of Pride of Ringwood. Looks like we got 60% efficiency from our mini-mash, the abv will be 7.3% and it thinks the color will be black. It's already bubbling nicely after...

Just brewed this today and I would say the color is looking spot on. We were a little bit over in the OG: about 1.073. I attribute that to lower than expected sugars from the mini-mash conversion I did, and higher than expected candi-syrup when my friend used twice as much as the recipe called...

The one on the left is definitely brune. I thought they both were but the one on the right could be blonde.

I just realized I have a (crappy) photo from 2006. It was a dark day but at least you can get an idea of the color.