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yep iam!! most of the non geuze and krieks are way past there prime and undrinkable but there must be a few real treasures somewhere between. I go and try them anyway

yesterday I got an amazing pressent. Over 200 beer from the 70's and 80,s Lots of Geuze and kriek beers. aged forever but still drinkable. Also a lot of dark stronger beers, some from brewery's witch stop't brewing even before i was born I dronk a Chimay bleu from 1985 yesterday and it was amazing.

13.2 Russian Imperial Stout 1062.2

Done

cool storage will slow down the carbonation, just move them to warmer place and bottle conditioning/carbing will continue.

and this one for the Blonde Biertype Blond(e) Aantal liters 23 Gewenst begin SG 1060 (6.5 vol% alc.) Brouwzaalrendement 83.0% Algemeen Omschrijving Waarde Totaal brouwwater 36.43 liter Maischdikte 4.65 l/kilo Maischwater 24.44 liter Spoelwater 14.43 liter Kooktijd 90 min. Berekende kleur 10...

I found a all grain clone recipe for Grimbergen Dubbel on the dutch forum i go a lot. You have to recaculated the stuff to gallons and LBs Omschrijving Waarde Totaal brouwwater 33.61 liter Maischdikte 2.40 l/kilo Maischwater 15.00 liter Spoelwater 16.00 liter Kooktijd 90 min. Berekende kleur...

I agree with Big B, but for off flavours and how to fix them in the future: http://www.kroc.org/Links/TroubleshootingGuide.htm

well you are a brewer, he is an alcoholic.. It seems that it is very easy to work out a gentleman's agreement together :-)

even after carbonation its good to keep them on room temp for a while It will help the yeast to clean up after themselfs. the yeast will help to balance out the beer

if you think the are cidery because the are stil green, than just put them on room temps for a couple of weeks and then cool again. No harm in that. other reasons for cidery beer is the use of table sugar or to hot fermentation temps?

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Hoi there, welcome! Have Fun! about rise wine, maybe you can try this wile waiting https://www.homebrewtalk.com/f25/making-traditional-rice-wine-cheap-fun-different-361095/

the first few days of fermentation there is a lot of co2 production, with a little luck it was enough to form a protecting blanket over your beer. Just hope for the best i think. taste it before kegging or bottling and decide then what to do.

Bigbeergeek, can you explain? Irish Moss wil flock down strings of protien, yeats forms i kind of same strings and wil be flocked down as wel i figured? using more clearing agents will drop even more yeast en protien out of your beer? I experienced that it takes much more time to carb beers on...

I like this! I am hunting Chinese Yeastballs right now!

i am using bottle conditioning for most of my beers. I am not a big fan of irish mos, gelatin or other clearing agents. time and patience will clear your beers anyway. I think when using Irish moss and gelatin together you end up with taking to much yeast out of suspension for bottling...

13 gallon IPA 'Hoppa" 13 gallon Imperial Stout 26 gallon 7222.75 + 26= 7248.75

there are many factors that will lead to "homebrew taste" 2 biggest are fermentation temps and infection i think. To hot fermentation will give off flavours. And we brew at home, with kids around, pets and all the other stuff whe do in our kitchen and homes. All kind of stuff flowing around in...

welcome to you from Enkhuizen! have fun!