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Thanks for the armchair marriage counseling, but the post was meant as somewhat a joke to elicit quick and plentiful suggestions to my issue at hand...if/how can I speed-clarify my beer before bottling. I'd like to see more beer suggestions, and less "grow a pair" suggestions!

so...swmbo has cut me off from brewing due to the ever growing honey-do list...what is a homebrewer to do? marathon brew session while she was out of town for the weekend a few weeks ago, and hiding carboys in the basement/garage! now, my saison is down to 1.005, so I figure time to bottle...

I've been wanting to brew a DeuS clone for a long time. I've read all I could find about brewing this style (which isn't much, and is somewhat dated). I've read all of the stuff on the Maltose Falcon's website (good stuff guys), and have a copy of Brew Your Own with an article and recipe for...

Thanks for the advice and encouragement. I read your blog often (big fan), and have been itching to brew some wild/sours. This was not how I intended to get started, but what the hell. Homebrewing is all about experimentation...

I've been saving bottle dregs from sour/funky beers in my fridge for some time...Didn't really have plans for them, but thought I'd use it as an experiment to see if I could grow up bottle dregs... I had all but forgotten about them, but I was making a starter for a belgian pale ale using washed...

How thick of a mash were you doing?! Beersmith tells me that at 12 Lbs of grain and 1.2 Qt/Lb I exceed 5 gallons. if you are doing a 1 Qt/Lb or less mash, how long are you mashing for?

I brewed / bottled my belgian quad (1.092 OG 1.010 FG) back in April/May. I mashed this really low (accidentally), so very dry/alcoholic! I used WLP500 Trappist Ale Yeast. I am surprised that that yeast attenuated so far down! Bottled with 6.8 oz DME for priming (6 gallon batch) aiming for...

I found starting out that I was better off following recipes out of magazines and books, and focusing on technique, and procedure. having brewed for many years that way, I now find I want to tweak recipes, and beersmith provides a good tool for playing around with recipes and seeing what affect...

I took your advice and reached out to Stan Hieronymus directly. Here is what he had to say on the subject: As in all things brewing there is a certain about of "it depends." I didn't ask the Trappist breweries if they had experimented with other conditioning regimens, just what works...

Brew Like a Monk suggests that most (all?) traditional Belgian beer producers user a period of conditioning in a warm room (~2 weeks at ~75-80 degrees)...What is the benefit of the warm aging? Is that to reduce time to carbonation, or does it affect flavor/head/carbonation? I'm curious what...

ugh! so brewing last week and trying to rush mash-in, and somehow misread my thermometer and left my mash at 135 for an hour...realized my mistake decocted ~4.5 quarts of mash to raise the temp to my originally desired 151 for almost another hour. so...what will the affect be of doing the...

I was a part of the Philly / so NJ group buy (round 2). reading through your thread I can answer your questions about ordering bulk grain. 1) mix and match bags...it doesn't matter. no. county malt just started offering hops by the pound as well, so I know that some of the guys in round 3...

my tripel, fermented with WPL570 doesn't have a lot of the "belgian" flavor profile. I can see a few possible places I could have done things differently, but could use some advice. first, I just pitched the liquid yeast...did not do a starter, and aerated by shaking the carboy (2 strikes?)...

I found a picture that I took... Affligem Hop Fields You can see the hop bines growing up in the far background, but the near ones are just sort of mounds (no poles, trellises, etc). Is it possible that these are just young ones that they are allowing to grow along the ground? I don't...

I was in Belgium last fall and was walking through the hop fields behind the Afligem monastery with my local friend. Half of their hops looked like every picture I've ever seen of pre-harvest hop bines, but the other half looked like little bushes (no more than about 18" tall and about 3 feet...

Thanks for the advice!!! I'm really anxious to get brewing! Here's what I'm thinking after some time searching the internet, reading replies, and contemplating... BTW, best resources I've found include this recipe from BYO magazine and the Jamil show from Brewing Network on Berliner Weisse...

jpoder: 2x FB-PILS (Crushed), 1x FB-WHET (Crushed) Confirmed!

hmmm...thanks for the advice. couple additional questions: so, I should stick to yeast + lacto (and/or soured mash) for a Berliner Weisse? does souring the mash just encourage growing lacto? am I asking for trouble doing a sour mash and no boil? how long a boil would you recommend...

I just ordered a huge amount of bulk malt, and was thinking of how to maximize my brewing to a) get through it before it starts to go bad b) learn a lot c) keep costs low. I've been itching to get into brewing sour beers for a long time now, and am now ready to take the plunge. I was thinking...

Thanks lordura for taking this on!!!! Awesome to see how quickly this seems to be coming together! I PM'd you, but just in case I'm in for 3 bags: 2 x MFB Pilsen (FB-PILS) 1 x MFB Standard Wheat Malt (FB-WHET) I need all bags crushed (I understand that NCM will do that for $2.20/...