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Lambic

I do 70 percent wheat to 30 percent Pilsner Mash at 156 Ferment at 66 with your preferred Hefeweizen yeast !

I just use a roll of foam a got at Lowe’s and make a 8x8x2 inch foam pad and I tape it to the carboy with the temp probe. Works great

Cream ale does not have Lactose , it’s an older style of beer that was developed to compete with light lager and Pilsner here in the US of A! https://www.bjcp.org/2008styles/style06.php#1a

While I’m on this site I always have pops ups coming out of no where non stop . Anyone else have this issue ?

2 weeks ago I brewed a cream ale starting gravity 1.051 and today I checked it and it’s at 1.002. Tasted good. But way too attenuated . I mashed at 149 and used 20 percent flaked corn and used 2 packets of WLP029 per carboy . Fermented at 64 until Krausen dropped and then raised to 70 to let it...

I save money when I brew beer styles I like that would cost me 8-16 dollars per 750. I do spend plenty of money though . But brewing 10 gallons of a Belgian triple vs buying 10 gallons of Belgian heaven saves quite a bit. Plus I’m learning and acquiring a new skill! Not everyone knows how to...

I usually brew alone unless someone stops by. I do have a botteling buddy though .

I just brewed a cream ale this last weekend . Can’t wait to bottle half and keg the other half. To bad I missed the deadline for the state fair :( oh well there is always next year!

The Gruut brewery in Ghent is a nice little stop and it’s not far from the castle there. Definitely worth the stop. They brew beer with gruit instead of hops. Make sure to talk to the assistant brewer Laurens , he’s a cool guy.

The T got cut off in rocket but that will be fixed next batch of caps , but here is my bottle cap design for my American cream ale / kolsch hybrid beer I call quantum-kolsch. I bottle these in Orval bottles for an extra old school look. It’s basicly a kolsch brewed with corn. I’m still brewing...

+10 gallons of cream ale = 6983.5

Good to hear !

I would second the advise above , I let mine sit on the yeast at about 72 for a month and it turned out great. Just give it a little bit of time to finish cleaning up.

I brew 10 gallons a month , usually give away half and then drink about 1 a day , friends / neighbors always help me finish off my 5 gallons. Drinking 5 gallons is easy if you only drink 1.5 beers a day

I made a variation of this but substituted the caramel malt with melanoidin malt 48 percent dark Munich 48 percent pils 4 percent melanoidin malt Og 1.056 Fg 1.012 Yeast 34/70 Turned out great ! Next time I’ll use regular Munich vs the 15srm munich I used this time as I feel mine is a...

Would like to know as well. Want to brew a lambic soon and am torn between imperial or wyeast.

11 gallons Märzen + 5836 5847

If you still need a scale check the ammunition reloading department of a sporting good store . Usually less than 20 bucks

I did my last one at 64 for 3 days and then raised it 5 degrees per day till I hit 75 where I held it . I raised it to 80 right before fermentation was done and then cold crashed and bottled . Turned out great.