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Another couple beers to try if you haven't: Goose Island Sofie, a really good Saison. And, Pranqster from North Coast Brewing, an interesting interpretation of a Belgian Pale. I have found that sometimes it can be a little flat tasting unless it's fresh. Reminds me of Franziskaner in that...

Yeast may poop out before everything is done. Adding it after main ferment is mostly complete ensures complete ferment, with the dryness. I think this may be discussed in Brew Like a Monk, I’d have to read it again. Regarding the temp discussion, I’ve gone mid-80s and it was one of the best...

Think of the sugar addition as a bowl of ice cream for dessert. It’s super easy for the yeast to consume, and they likely won’t leave any if it unfinished. Think of your fermentable wort as the dinner. I add the sugar addition just after the main ferment seems to slow, so maybe 3 days or so...

code please

A good Aldi beer is pretty rare!

This is so true. I've got a 15%+ RIS that continued to improve carbonation for a very long time. My two year old bottles are noticeably better than even last year.

Just bottled Cask of Cthulhu, a 1.116 to 1.018 imperial porter. It’s been aging on bourbon oak sticks and Madagascar beans.

slacker.

Do no-chill brewing and ferment in your kettle. Boom, even easier. (I should note that I have a hop basket and yank those at the end of boil)

I hit my first 1.100, yay me.:ban:

Trying to wrap my head around when his beer will be ready.

11g of 1.110 imperial porter, loose clone of Ballast Point Victory at Sea High West-Barrel-Aged. Mash almost done.

AMAZING! What a thing of wonder and joy. First post in a couple years just because I saw this (I've been brewing the whole time).

I agree with d3track. Swirl, and crank up heat for a day or two. Flavors are established, I've had some Belgian yeasts in the 85f range for some time. Next time consider letting initial ferment die down, usually in about 3 days, then boil your sugar for ~5 minutes with a little water. Add this...

What was your mash temp? How are you managing fermentor temp? Did you do a sugar addition, if so when?

Has anyone ever had one of those crazy beers and it was good? Its my main brewing pet peeve. It should be a law to brew a pale first and don't move on until it's actually good.

Ah, sorry it was a used Ebay auction. Here is another one I was looking at though: http://www.ebay.com/itm/301725658253?_trksid=p2055119.m1438.l2649&ssPageName=STRK%3AMEBIDX%3AIT

It is taking near superhuman powers to resist buying a microscope, not to look at this infection but just to expand the brewing further. My wife says I 'conquer hobbies' and it's manifesting itself again. There is little reason to get one, I doubt it would change anything as far as my yeast prep...

18,661 +11g Triple Six =18,672 +11g Witch Hunter Light robust porter =18,683

Buddy of mine at work is one of those "Norm on Cheers" guys. He walks into the local bar and there is a frosty mug of BMC waiting. When he takes the last sip, another is automagically served up to him. He knows all about my brewing and "beer snobbery", and gives me crap when I go on about it...