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took my first sample last night... down to 1.004! (mashed at 152, but added candi syrup a few days into ferment). Sadly there is little Brett character in it. Thinking about feeding it. should I use more candi syrup, or malto-dexterine? It would be nice to gain a little more body and/or...

i don't really give a Sh!7 about medals or competitions (if others do that's really up to them...that's one of the things I love about homebrewing, there are so many different facets to it that no two brewers are interested in the same things) ...I'm really curious about popularity of styles...

The NHC data is somewhat helpful. I'm not too familiar with competitions (I don't often brew to style, and have only ever entered 1 competition), but a couple of interesting things from the NHC data. 1) Stouts and American Ale seem to be far and away the most popular categories (and seem to...

Do any competitions post details around all entries (rather than just listing the winners)? I'd like to see a breakdown of enteries per category especially if the data is available for a number of years. I think it would be interesting to see if/how popularity of categories has changed over...

lol. most here will have the same reaction as NWAleDad...meh...different strokes for different folks. typically, you'll find that ales tend to be have less of a "clean and crisp" taste than lagers do. there are exceptions, but generally true. brewing a lager correctly (and getting the...

I just use smallish(16 Oz, I think) bottles filled 3/4 full (allow for expansion of frozen water). I'll put ~8 bottles in the freezer so I can cycle frozen ones for ones that have thawed. My tub is not a lot bigger than the carboy so the bottles float, but just barely. Gallon jugs would be too...

That's what I do. I have a laundry tub that i put my carboy in and fill the tub with water. I usually use frozen water bottles (adding ice, you will need to keep pulling water out of the tub to keep it from overflowing). during the most active part of fermentation 4-6 water bottles will keep...

I don't have personal experience with the Trappist Blend (isn't it quite old by now...thought it was in the Wyeast limited release in January, no?), but sounds like it would work fine on this beer. I used the 3711 french saison pitched with Brett L at the same time in primary. Most attempts...

I brewed a Matilda inspired beer last night...all grain, though. Based roughly off of some of the matilda clone recipies in other threads on HBT, but modified to my taste and ingredients I had on hand. Don't know yet how it will turn out, but can post recipe/results in a few months. my...

IMHO, both will work. Mlg and joemama are right, the correct way is cold condition in secondary then bottle, but you can bottle, allow to carbonate then cold condition in the bottle too. I did just that with a kolsch this last winter/spring. I had planned to cold condition in secondary in my...

I usually add sugars to a strong Belgian beers in the kettle (at knockout). if I add additional sugars I add them as the Krausen starts to fall. The yeast are at their best at that point and are able to take on the challenge of new sugar.

Thanks! That's right...Brewing Classic Styles! I never would have remembered that on my own! To contribute to the zeitgeist, here is the link to the BYO article.

I seem to remember somewhere (wild brews, mad fermentationist, this forum, ???) reading about a homebrewer who was producing award winning lambics using extract...and i believe adding cornstarch to the boil. Searching the forum and elsewhere has not come up with the recipe/story I remember...

I'm assuming you are wanting to bottle in Belgian bottles (750 ml with the fat, roundish lip on top). It is not possible to "cork by hand" using standard belgian corks. some people report success using plastic champagne corks (using a rubber mallet and gently tapping them in). to do real...

Not too many choices (that I am aware of) in the city...especially if you are looking for rare beers. Foodery has a decent selection, but is generally expensive. There are some good ones in the burbs if you can/are willing to travel. The Whole Foods in Plymouth Meeting (about 10 miles...

I'd say give it another shot...I've had great luck growing up jolly pumpkin dregs (3 times have taken off like a rocket!) During the interview with The Brewing Network, they mention that you could also pitch pure strains of yeast + brett. (This is probably mentioned in the recipe as...

TSA some times does a great packing job. I brought a bunch of beers back from Portland last year...each bottle was wrapped in bubble wrap and placed into socks and wrapped in shirts. I could see the TSA guy inspecting the luggage. he carefully unwrapped each bottle, and at the end rewrapped...

*and then I woke up* [I think you forgot the last line of the story] ...yeah, I've had that dream too. I keep hoping my wife will come home one day saying she liked that "chimney" beer... congrats man, and get to brewing! Wonder which Chimay she had... all 3 are great.

Thanks everyone who contributed to the greater knowledge with this thread / recipe. I am very grateful to have learned so much! I brewed both the new world (a few months ago) and the old world (just went into bottles last night). I'm conditioning both until fall/winter, but so far tastes...

I had a chill haze, but not a yeast haze. 4 weeks in the fridge at 34 degrees and the chill-haze is gone/dropped out! My beer was crystal-clear in the bottle at room temperature after bottle conditioning.