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So, this is what I came up with. As the base recipe, I started w/ Randy Moscher's Belgian Dubbel, adjusted for efficiency and availability: 13lb pale malt 6 lb Munich light malt 2 lb Crystal 60 1 lb aromatic malt 2oz Northern Brewer hops (7.8%AA) for full boil After the boil, I...

Great idea. How do you find the high hop rate blended with the Belgian estery flavors on the Belgian Trippel IPA

Exactly. Great ideas, thank you. I was hoping to do one of them a Belgian style. A Belgian Dubbel and an alt? A Belgian Pale and American Pale? I'd like to hear what you come up with when you get to your BeerSmith.

I was hoping for some help with ideas for getting 2 beers from 1 mash. I brew with a 10gal system and was hoping to get 2 beers from 1 mash. Initial thoughts were 1 amber and 1 Belgian style, adding Belgian candy sugar after taking 5gal off for the amber and using different yeasts...

The last time I ordered from http://thebeveragepeople.com/ in Santa Rosa, CA, they had a flat rate $6 shipping. Very helpful staff as well.

I have 3 kids, a 9yr old and 5 yr old twins. My brewing partner has kids and we get together and the kids play together. If one of the kids needs attention, there is always an (alleged) adult to monitor the brew. My 9yr old likes to add the hops to the brew kettle and the yeast to the carboy...

I am going to Shoreline to see The Dead tomorrow and I was hoping someone can direct me to a place to get good beer in the area near the amphitheater. I saw a couple of brewpubs in the area, but reviews are mixed. Also if there are any bottle shops that are worth a visit where I may be able...

I would suggest a keg of a local craft beer. Breweries usually have a Pale Ale, Amber, or IPA that is a best seller that appeals to a large number of people.

Early 1990's when I was going to school in St Louis. The homebrew supply store is still there in Lamp and Lantern Village. I brewed 1-2x/yr from then until early 2000's when I started doing AG. In 2002 I bought a 3 tiered system and went from 5gal to 10gal batches. Since 2002, I brew 4-6x/yr.

I put them in the compost bin. My buddy used to pour them in his yard and let his dog eat as much as he wanted. Don't put them out for the deer, deer are not supposed to eat grains, it will make them sick. Also, any central feed location is a good way to spread disease. Here is an article...

Fat Tire is a completely underwhelming beer. There is nothing offensive about it, but also, nothing makes it stand out from the pack. Of course, there may not have been much of a "pack" when New Belgium started brewing. They do make fine brews, just not Fat Tire I would prefer to clone...

+1 I think this may be useful if you are having problems as a way to try to identify what step the contamination is coming from, but otherwise, as Charlie says, "relax, don't worry...have a homebrew."

I can't believe it took to page 7 of replies for someone to suggest to the OP to try Hoegaarden! It defines the style. Please do not judge a witbiers on Blue Moon. Do yourself a favor and try some Hoegaarden. If you like hefeweizens, I suspect you will like a good Belgian Wit. I usually...

Marbles are to weight down the whole hop cones and get them in more contact with the beer, otherwise they would just float.

I have a 15 gal pot with a circular copper pipe w/ slits cut into it for the filter for my MLT. I have scorched the grain by adding direct heat even with constant stirring (here, try my "smoked" IPA). The area that scorched was directly under the copper tubing. Now, when I need to add direct...

There have been times where I have had a batch ferment in the primary. I will rack the first batch into the keg, then put a 2nd batch directly on top of all the settled out yeast. I think it is advantagous to do that as fermentation starts within hours and you have less chance for...

If you add 1.25c DME/ "much less than 5 gallons," then that could be your culprit-if you only have 3-4 gallons to bottle, but are adding DME as if you have 5 gallons, you would have too much priming sugar.

As long as you purge the air out of the keg before storage, delaying carbonation shouldn't be a problem.

The temperature of your mash will affect the amount of fermentable sugars. Higher mash temps (66-70C) will have less fermentable sugars and your FG will be higher. Lower mash temps will have more fermentable sugars and your FG will be lower.