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most Belgian brewers I have read about recommend under-pitching, it promotes ester production. I would just ride it out and let it ferment longer.

I have been attending many beer fests for many years now and the one thing that has been consistent, except of course beer, is the unusual and fantastic attire. I have seen everything from kits and lederhosen to banana suits and beer tees. I am a hat man and generally pull out a nice fedora...

brew day tends to be a beer only day or me.

I think the funniest thing I have heard was "my (insert crappy miller product here) went skunky" Despite the fact that it is in a can, and there are no compounds in that beer that can cause that particular defect.

Didn't brew it was a bottling day, 40 pint sized friends getting ready to play in a few weeks. I al calling this one Gone A-Rye Stout. Dry stout with rye, you see what I did there, do you.

I don't know that controller but unless you have something in the fridge to generate heat it is not gonna do anything.

My fridge is in the shed, Over the winter I use a heat wrap to increase the temp in the fridge, the fridge it's self barely ever turns on. Today it got warmer so it did, that's why I went with a two stage, there can be big temp shifts in PA.

at the risk of revealing my forum noobyness what is RDWHAHB?

I use vinegar then barkeepers friend.

I prefer glass, I have used the same glass fermenters for years with no issues. I tend to let beer sit for longer than many posters here, often a month in primary and a month in secondary. I am a bit concerned (likely needlessly) That the plastic will get a scratch deep enough to hold a bug I...

Just opened a Ommegang Hennepin, my favorite beer in the word.

I do the same thing, works pretty well and costs next to nothing. I do sanitize the mesh.

not so much something I have heard but a regular occurrence. Here in PA if you order a lager, you get a Youngling. If you try to explain that lager covers half the beer world you get an array of odd looks and disbelief that bud is a lager.

the sprayer on your faucet doesn't unscrew? I use a garden hose but I used to have to take the cap off my faucet and hook an adapter to it.

yeah same steps for re-fermentation in the bottles.

From my experience with Belgian yeasts (never having used s-33) you can go well above those temperatures and not have a defect in flavor. Given the style you are making the stronger flavors produced by a hotter fermentation would not overpower the beer. In "Brew like a monk" the author speaks...

my experience is somewhat limited but I vote use what ever you can get for the least cash (I got a regular old fridge for free) save the cash for more ingredients. With a well built shelf I can run three fermenters, with just the stock ones I can run two.

You don't need luck, you need cleanliness, and beer.

you're find CO2 will displace the air in the carboy quite quickly. How many brewers use plastic and that is somewhat air permeable.

You might even be able to wax dip the cap for a better seal and that classy look lol.