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Oh nice. This is something I'd love to try. A Dubbel/Tripel "Mash-up" if you will. I have a BGS in secondary "lagering" so to speak right now. Duvel yeast is the wlp570 which takes forever to clear but finishes really low and is very fruity. I did a Biere De Garde with the limited edition...

I'm really happy this turned out well for you. I'm going to get something started here in the Spring and sucess stories like this are just adding fuel to my fire.

That linked thread made me shiver a bit. Once I get off my backside and start up a 20g winebarrel for a solera I'll have to go back and check it out again in a year or so for some ideas.

Update. I bottled today into 24 cork finished 750's. I think this one is going to be spot on. Tasting notes at bottling. Toasty rye bread. Grainy breakfast cereal on the nose and a light sweetness on the back of the tongue which is odd as it finished from OG 1.068 down to FG 1.006. The...

Hell yes. Subscribed. Perhaps each should be mapped to a specific English style instead?

Are you doing the base grain lacto starter or something else? Also, how do you feel about that 21 gram amount for salt addition? Would you do more or less or is this pretty much spot on?

I believe the BJCP updates categories when there are enough people making posts on HBT asking this very question. Or, when Jamil gets around to it lol.

A guy in my brew club ran smoke bubbles from a little setup through wort to "smoke" it. It was called "Bong Water" IIRC. Tasted fairly good and had a nice mellow smoke flavor.

I've got my first big beer going right now with the WLP570. No previous experience with it (other than drinking Duvel etc.). It's very slow going. I pitched into a Golden Strong at 1.082 at 65F back on 11-13 and let it get up to about 74. Racked to secondary last night and expect it to...

I have to bring a taster specifically to our monthly beer club meeting. Tasting 20+ beers of varying gravities can get dangerous without one handy!

Pitched into 5.25 gal of 1.068 wort. We'll see how things go.

Well. I'm going with the Schelde as the mash water is heating.

Right now there is a Wyeast Farmhouse Ale - Private Collection - 3726PC available which sounds great... but I already purchased the Belgian Schelde Ale - Private Collection - 3655PC. Anyone have experience with either that can make a suggestion whether to order the Farmhouse Ale one or if...

I made the 4 inch cheesecakes for everyone last x-mas. That's not actually a cupcake but it's close

Mine just tried the first beer I've seen her drink in like 5 years. Stone Ruination IPA. I'm like " Are you kidding me?". I learn something new everyday about this one.

I can think of tons of things that are fried that go well with beer. (insert fried joke here)

You dont have to worry about wild yeast in the air if its like 5 degrees outside and you chill in the snow I expect.

Excellent replies. I did a simple syrup for ease of pouring and to prevent the mentioned gusher. All is well.

Did a search and coudn't find the answer to this simple question. I have a Belgian Golden strong fermenting in primary right now. The recipe I devised includes the addition during primary of 2 lb of sucrose, which is about 15% of the extract and according to style. My question is: Do...

This will be my first outdoor winter brewing season. I was just planning on chilling in a snowbank. I guess I should just keep the hose drained instead. (insert hose draining joke here).