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No, im pretty sure it is not any kind of infection. I like to think im a "sani-nazi". I will rack inmediately and play wait-and-see game. I have lost a lot of wort to a massive trub, though... Anyway, thanks a lot for taking your time to answer. Cheers.

Hi, I made a belgian tripel (og 1090) 5,25 gallon. After 2 weeks ive taken a grav test and it showed 1001. Over 11,7% ABV. I can take it...even thou its way too dry. It tastes a little sour. My question is Will these off flavours disappear with aging? I pitched 10 g og mangrove jacks dry yeast...

Yes, I take good care with hydro readings...so...thanks for answering!!

Hey, After I bottled my last rye ipa, i bottled the last three bottles with a lot of trub just to see what happened. I've seen through them and it seems like they're going crazy in there. I wondered then if the carbonation process adds more alcohol to the beer after bottling.

Thanks a lot for your answers!

Dont you think the yeast will have dropped out after working with the 1090 wort? Have you also experience with strong beers? Will this take forever to carb up?

Hey, I have two batches fermenting right now: A 6 gallon rye ipa (OG 1050 - FG 1008) in secondary. Yeast WLP001 and a 5g belgian tripel (OG 1090) in primary. Yeast mangrove jacks m27. The rye ipa has been in sec for 3 days now without noticeable yeast cake on the bottom. Considering this...

Thank you all for your answers. So, sounds ok two weeks in primary+ 3 in secondary and then bottle and wait at least 6 weeks to open the first bottle? Should i add new yeast at bottling time?

Im using mangrove jacks belgian yeast. The manufacturer calls for temps between 26-32 celsius. Sounds a bit on the warm side according to what I read here, but i think i'll follow the recomendations.

Hi there, This topic has been probably widely treated, but I brewed yesterday a belgian tripel (OG: 1090). It was an all-grain kit which included hops and candy sugar. Very nice kit, though. In order to do things right, i've reading in these forums in advance, and understood that it's...

Hey, schubes24, this is an old thread, so i was wondering if you remember what happened with this batch. Did it carbonate well? I have the same "issue" now with a rye ipa. Thanks.

How much clove did you use? I just brewed a small 1Gallon batch of brown ale to experiment with clove-flavour. I used one. Will that be too much? Edit: Old post...

Thank you so much for your answers ;)

And...what about temps in secondary? Would it be ok to let the temp sink to 55-60 degrees once primary stage is finished and racked to a secondary carboy?

Reading these posts I realize how having only one decent brew shop in the country (Norway) is compensated by having one of the most high quality tap water. Agreed with water issue, though...

I think he's talking about a mash-bag. That method is pretty common.

Hei there, I'm new here. I guess this is not the proper place to introduce myself, but I'd like to say hi to everyone. Now let's get to the matter... I have a rye IPA in primary fermenter (OG: 1.050 - CurrentG (and hopefully FG): 1.008) that I'm planning to leave going for two weeks or so, and...