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The last Belgian dark strong I did I used 3# of D-180 and added it to the boil and had no problems. I did a very large starter for WLP530 which gives a perfect amount of those Belgian flavors you want and really helps accentuate the flavor of the candi syrup. Tons of plum, dark stone fruit. I...

I was figuring that about the proteins, which is why I did this in the first place. I wanted there to be a lot for the bacteria and brett to eat after the wy3711 was finished to bump down my pH as fast as possible. It seems to have worked for sure. When I purposefully want a sour beer, I'm going...

Quick update on the no boil mixed fermentation I started about 3 months ago. A gravity reading today and taste test show that is down to 1.006 and somewhere between tart and sour, with a great blend of tartness and funk. The best part about it is that there is still more body to it than any...

Our daughter is now 1 year old and on a regular sleep schedule, so guess who now has 8PM to 7AM free. I do my brewing at night and its aprice I'm will to pay timewise because its saves me cost over extract and I generally tend to do a 80% of my beers as very dry finishers, saisons, dry pale...

On one hand, its kind of a jerk move saying its not real brewing..because it is. But on the other hand, if he runs a business I'm sure there are various reasons (batch cost, control of wort fermentability, final SRM in light beers) why they can't brew extract brews, so if you did get a job as a...

This thread really made me want to try something like this myself. I wanted to go with a lot of rye and use something like Rittenhouse to really make this is as close to an old fashioned brew as possible. I looked up the ingredients that Brooklyn uses in their "Improved Old Fashioned" and came...

A friend brewed a imperial bourbon stout whose recipe called for bourbon soaked chips. He secondaried on the chips and the resulting bourbon flavor was extremely minimal. He added more bourbon directly into the bottling bucket and after cellaring for 8 months it was wonderfully balanced. It's my...

I think the assumption on most calculator websites is that you are starting with a 100B cells from a fresh vial. With your package date of 4-9-18 that means you would have 89B cells still living. However, if Omega actually starts off with 150B cells, than your starting count is actually 133B...

Sounds like it should be fine. I have brewed this recipe with slight variations numerous times. Between honey types I can't tell the difference. I've also pitched honey on the second day of fermentation to try to preserve more of the flavors but it still didn't notice really. I did use homemade...

If I were to experiment with and extract batch, I would say replace most of the base grains for DME, but still do a mini-mash in a muslin bag first, and up your hops a little to bring IBUs to where they should be: Steep/"Mash" for an hour @ 152F in 1.5 gallons: 1# Pilsner 1.5# White Wheat .5#...

That is a lot, but not completely crazy I guess, even for our smaller batches. My Dialed In clone was 2oz Nelson on day 3 and 3oz of Galaxy of day 6. If I did Cloudwater's dry hopping volumes I would have done 4oz Nelson and 5oz Galaxy. That is a lot, but not necessarily too much. I think as...

This is a very fair point. I may have projected my personal experience onto OP. I live in Boston and have the same, if not more, amazing beers in all varieties available to me. However, every time I would go to the store, as much as I wanted to branch out and maybe get a Saison Dupont or unique...

NCBeernut's Deceptions Cream Stout (the extract version) is the best an creamiest stout I've ever made. I would highly recommend using that recipe as a basis for research. https://www.homebrewtalk.com/forum/threads/deception-cream-stout.141483/

I'm joining in on this thread late, but kudos to you for attempting a NEIPA as your first brew ever. As others have said, I would absolutely go for an APA or Smash with your favorite hops to hone your skills, though. I've been brewing for close to a decade now and literally just bottled my first...

So does this mean you have two temp probs and two temp displays? One to measure what the actual wort temp is at the center of the fermenter and one to run the heat/cooling switch based on the chamber air temp?

It works perfectly for me. I've done about 35 batches in my chamber now with 10 of them being Belgians or saisons. I was originally using a 100 watt emitter with fans in my chamber and it was causing too much temp over shoot (the emitter would retain too much heat even after turning off) and...

I'd guess it may be a little watery because its a little green. I have found that with everything from pale ales to stouts a little aging makes everything come into its own. Its the problem I've had everytime I've attempted to brew for an event. The beer has always technically been complete and...

I was super stoked to get my thermowell installed only to find out it did a much poorer job at a non-raspberry pi setup at miimizing temp swings. When I had my thermometer in the thermowell, the heating element or cooling was running long enough before the thermometer adjusted down to that the...

Ok, elburrogrande, this recipe is ridiculous. I bottled on Sat. gravity was down to 1.013, so I added a little sugar into the fermenter to get the yeast going before I bottled straight out of the fermenter. I've purposefully attempted to minimize oxygen in every step of this process, and its...

Added the wine and nelson hops for dry hop round 1. I'm really hating the fact that I don't have a kegging setup (or CO2 at least). I tried for at least an hour to find a way to add the wine without oxygenating the fermenting batch. Nothing worked so at the end of the day I added the wine to...