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well i was just wondering how the beer came out. Assuming everything came out just fine, but was curious to see if there was some kind of infection.

Gotcha. Yeah it seems toasting your own malts imparts alot of toasted flavor. Hopefully it subsides some, because out of primary it was very very apparent. The other thing with this brew is that it is very cloudy. I used safale-33 yeast and it took off right away, first day. Then it went...

The grain bill was: 10# 2 row 2# munich 10L 1# caramunich 1# biscuit Had a Pre boil of 1.060 and went brain dead and didn't measure after boil. When racking to secondary it was at 1.013. Fermentation was high at 76 and then I put it in water with a shirt and fan to cool it. Not sure what it...

Hey thanks for the feedback guys. I always found biscuit to add more of a bready flavor then toast. I didnt think I over toasted the munich (didn't smell anything over done while toasting) and the color seemed perfect. I guess I will just have to wait this out. Steve, were you referring to...

As the title says, brewed an all grain Belgian amber. Used safale-33 yeast and fermentation started right away. Sat in primary for two weeks before racking to secondary, and the beer was fairly clear. After racking, the beer was cloudy, figured I had sucked up some trub/yeast and it will...

Well.... What was the outcome. I have same problem.

I made a Toasted Belgian Amber a couple of weeks ago, and just racked to secondary last night. I tasted the beer coming out of primary and it had a very toasted almost roasted flavor. Kind of like popcorn that you overcook. I used the following grain bill: 10# Belgian 2 row 2# Munich 10L...

Just got finished making a basic mash paddle, still need to taper it and put on some finishing touches.

Also, how sweet is this stout? I'm brewing this for my father who enjoys a dry stout. I know this is by no means dry, but is it too cloying? Was thinking of dropping the lactose, should I go with .25 or .5 pounds if so?

So I read this thread a couple times. Just to be clear, the original recipe was for a 10-11 gallon batch, split into two 5 gal batches, with 12 oz of coconut in each. So for a 5.5 gal batch I would just divide the grain bill by 2 with 12 oz of coconut. Brewing it this weekend, exciteddd.

It's tough to say what she is finding watery, however, it could be lack of a head or maybe the presence of too much sanitizer. Taking a shot in the dark. Even though its carbed, the lack of head or head retention often leads people to think the beer is watery even if it is carbed. The other...

As the title says it, I am trying to make an amber beer similar in color to Palm Speciale, with that great smooth malty character, but also have a toasted flavor too it. After drinking some Sweetwater Blue, I am going to split the batch and add a subtle blueberry flavor to half. Here is what...

Ok, I think I have it figured out. This will be the Belgian blueberry amber ale I brew. Blue Belgian Style: Belgian Pale Ale OG: 1.053 Type: All Grain FG: 1.013 Rating: 0.0 ABV: 5.24 % Calories: 174.42 IBU's: 20.14 Efficiency: 70.00 % Boil Size: 7.10 Gals Color: 11.0 SRM Batch Size...

I am looking to build the same type of recipe. I think the grain bill looks pretty good, I might go with a biscuit malt in lieu of the munich. Since you already have the belgian aromatics you could probably forego the munich. I am not going to go with the orange/coriander/anise deal but...

Wanted to make a belgian blueberry ale. Not a typical belgian blonde, or strong belgian - think Palm Speciale with a slight hint of blueberry. Was thinking about doing something like this: Blue Belgian Style: Belgian Pale Ale OG: 1.053 Type: All Grain FG: 1.013 Rating: 0.0 ABV: 5.38 %...