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There is so much conflicting info about brewing Belgian styles. Some say over pitch to make sure fermentation doesn't get stuck and some say under pitch to get the right flavors. Some say the flavor isn't noticeable from underpitching. I think what I'm going to do is make a 1L starter, decant...

thanks for the thorough explanation! That sounds doable.

Thanks all! I have used the calculator before but have seen info about the 3787 yeast being rather aggressive. I’ll go ahead and make a starter. The previous time I made a starter I did decant most of the wort and will do that again.

I am going to attempt a Tripel and will be using Wyeast 3787. I know this is supposed to be a pretty active yeast and I do 2.5 gallons batches. Should I still do a starter for an SG of 1.086?

Yeah I think that would take way too long

That's a thought...

I bought an immersion chiller and used it for the first time this week. It works great. I do 2.5 gallon batches and it cools the 2.5 gallons very quickly but only down to about 80 degrees. I live in central Texas and our cold water is 77 degrees. I did the chilling outside on the patio so I...

I've always wanted to get one of these. Alton Brown uses them on Good Eats. Never thought about using it for brewing.

I live in Austin so these are all locals: 512 Pecan Porter Pinthouse Pizza Electric Jellyfish IPA Real Ale Fireman's 4 Blonde Ale

This was an extract batch. I probably decanted a little over half of the starter wort. Since the SG was kinda high I used the starter according to a calculator, but for most of my 2.5 gallon batches, I will probably just pitch the pack and see what happens. This was my first beer using liquid...

So I have cracked open the bottles of this brew and it turned out really good. No overly alcoholic taste or any off-flavors. It really does resemble the 60 minute IPA, not quite as hoppy, maybe because I can't do the continuous hopping, but instead added the hops at intervals. But all in all I'm...

Back to the topic of this thread...It is now two weeks in fermentation and my SG is now down to 1.009 for what was supposed to be an FG of 1.017. I planned to keep it in the carboy for one more week but I'm wondering now will it even be drinkable. Could I have pitched too much yeast? I did a 1L...

This is a fascinating thread and I like all the attention to detail with regard to the taste tests. As a serious beginner, I'm going to try to leave my next brew in the primary and compare it to one I already did where I used a secondary.

I've actually moved my previous brews to secondary and they turned out fine. No sediment in the bottles and they seemed pretty clear. But I might try one without to see how it is some time soon. As for my gravity reading, after cleaning the gunk off the Tilt and putting it in the secondary...

I’m racking to secondary then waiting a couple more weeks. Not bottling today.

Yeah l figured the starter wort lowered the OG a bit, but I guess 5 pts. lower FG than what the recipe said is not too bad given like you said I was 2 pts lower on OG. I’ll see what it tastes like tomorrow.

I did chill the starter and I poured off a little more than half of the liquid. I was afraid of pouring off too much and not being able to get all the yeast out of the flask. Maybe I left too much.

This is my 3rd brew and I am using a clone extract recipe for DFH 60 Minute IPA. I am brewing a 2.5 gallon batch. I made a 1L yeast starter with a package of Wyeast Ringwood Ale. This was my first starter as I used dry yeast in my previous brews. I have a temp controller on my fridge that I keep...