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This sounds a little odd to me. I have tasted a few biere de garde in france and none seemed to have the flavours I would associate with belgian yeasts. But maybe at lower temps they would be OK.

Phil Markowski suggests WLP003 WLP029 WLP011 WLP008 WLP001 In that order. You want a clean ale yeast that can ferment a temps a little lower than normal.

You can use campden tablets to kill wild yeast. Also check out Jamil's can you brew it episode on specialty beer. i think he brews a chocolate and cherry stout.

Mine was like that but no where near as bad. Unlucky one.

I have also wondered about using lapsang souchong to add smoke flavour to beer. But I think you really want to avoid any tannins in your beer. If using black tea (as oppossed to herb tea) i would definately not want to boil it. Either make a tea as normal and add to primary or i would try cold...

Sorry again. I should have taken a pic but it was getting late and I was freaked out. I'll know to post pics for any future problems.

What he said :)

OK, OK. I'll relax and wait a few more weeks. Maybe I haven't developed my "brewers patience" yet. I JUST WANT BEER NOW> GODDAMIT!!!:cross:

what of? The bottle?

OK. Here's an update, hopefully some people are still following this thread and can help me out. The beer has been a week in the bottle, I have open two to check it progress. Niether has been carbonated, I know it takes more than a week but these are really flat. And they taste quite sour...

Don't worry. I am ditching my old one and will be drilling up a new plastic bucket shortly.

I'm using a plastic bin with two kettle elements installed. Quite a common set up over here in the UK. But its is a bit dodgy and probably quite dangerous.:cross: The sealant used is called fernox and claims to be food safe and stable above the boiling point of water.

Well its tasting pretty good at the moment and I'm not dead yet so thats a plus. I think it probably cooled to below 20 in about 12hours then was kept below ten for the rest of the time. Luckly there is a load of roasty chocolate flavour in this beer and i think it will probably cover up a...

I didn't chill it at all. i just put it in a bucket, sealed it and left it. Didn't think DMS would be a problem as i'm boiling it again.

Just got half way through brewing a batch of mild, got the wort up to a boil and before i could add my hops the boiler sprang a leak. i quickly poured the hot wort into a sanitised fermentor and sealed it. I can now add some sealent to my boiler and finish the brew later. The question is how...

I'm planning on doing a series of low gravity brews. I got inspired by some of the recipes on "shut up about barcley perkins" for 1.030 beers with about 70 IBU's and got thinking would it be possible to get some off the character i associate with IIPA into a low gravity brew. I'm looking for...

Don't worry i can't imagine it will be hanging around for too long, I'm a very thirsty man:drunk:

That's what i wanted to hear :)

i pitched WLP550, it was past its use by so i used a 2 litre starter. Fermentation finished out in about 3 days. It has been in the the primary for about 2.5 - 3 weeks. Sorry I don't have any pics but I pannicked and threw the whole thing away then disinfected. There seemed to be a number of...

Just went to bottle a belgian pale ale and when i open my plastic bucket i found a white substance around where the air lock should be and some white mold like substance on the trub cling to the sides. There also was a little white stuff floating on top of the beer! i bottleed it anyway and it...