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Thanks Kammee! I really feel retarded now knowing that I lost the majority of a fine tasting batch due to my own stupidity / lack of patience. Nevertheless, thanks for turning me on to the video about carbonation. I will be more patient....I will be more patient....I will be more patient....I...

Thanks for the comments. Another question: Does it matter if you leave some headspace in the jar, or is it better to fill them completely? Thanks, Dan

This may be a stupid question, and my apologies if I've overlooked this somewhere else on the forum. I washed my yeast from my latest batch following the instructions in the yeast washing sticky. I used canning jars similar to mason jars--Do the jars need to be vacuum sealed? If so, how is...

Ok, my second worst nightmare came true today (bottle bombs being #1). So I open a "test" brew after one week in the bottle, and....it's a gusher! Just to be sure, I opened another (indoors and in disbelief) and that confirmed I had a problem. All of my bottles gushed about 2/3 of their...

I strain before I go to primary. Actually, I bought a mesh strainer that fits over the top of my primary, and I simply pour over the strainer. I've read that the hops actually act as a natural filter in this process as well, filtering out some of the proteins that normally make it to your...

Oh, and P.S.... I am drinking a Westvleteren 12 as I type!! I love living in Belgium!!

I was careful to use an appropriate amount of priming sugar. I'll try another "test" in a few days. So from what I gather, there is no reason for me to open / recap my bottles at this point. Thanks in advance for the help. I'll let you know how it turns out. On another note, any thoughts...

Okay--a serious newby mistake.... I brewed a Belgian Saison using Wyeast 3724. It was a pain in the a$$--very slow, sporatic fermentation, etc. I left it in primary for one month and in secondary for another two weeks. Took a hydro reading / tasting, and it was down to 1013 (from 1062 OG)...

Keith, I do own a mountain bike; not sure what I do would be considered "mountain biking" though.... I'm more into pedaling from town to town frequenting the various cafes. I've never stumbled across Mere de Sable. What town is it closest to? I'll have to check it out when it warms up a...

I buy most of my supplies at Brouwland (http://www.brouwland.com/en/). They have a great staff there, and if you order online your supplies will be on your doorstep in 2-3 days. The shipping prices are really reasonable as well. They have a somewhat limited selection of grains though which has...

I strain with a metal mesh strainer and think it works well. I also believe the strained hops act as a natural filter.

Moved this one into secondary finally. It's down to 1015 and I'm thinking it might drop some more. It smells and tastes superb--by far my best batch to date!! I can't wait to try this one when it's finished!!

The grain bill was: 2 row pils (65%) Munich (5%) Cara 60 EBC (10%) Cara 120 EBC (10%) Special B (5%) Malted wheat (5%) I used 20 quarts for mash water. I "mashed in" at 122F for a 20 minute rest; then bumped up to 152F for one hour. After one hour at the conversion temp, I mashed out...

As far as I know there is no simple way to calculate a final gravity. There are many factors that affect final gravity--the ratio of fermentable sugars to unfermentables, fermentation temps, general health of yeast, pitching rate, etc. My advice is to not worry too much about targeting a final...

I have a couple of noob questions I was hoping I could get some help with: 1) Is there an easy way to calculate extract efficiency? I feel like I'm using a ton of grains for my batches in comparison with other recipes I've seen. For example, I brewed a strong Abbey ale today--used 14+...

I am also brewing all grain with a turkey fryer. Sometimes I do single infusion which is really easy, but lately I've been brewing some local Belgian recipes that call for step mashing. Either is easy enough to do directly in the turkey fryer a.k.a. brew kettle--as long as you don't mind...

No tax that I'm aware of... If there is then I don't pay it!

Hello, I'm a fairly new homebrewer and am currently living in Belgium. A lot of people ask me why I homebrew with so many great beers at my disposal, but I truly enjoy all grain brewing and emulating (trying to emulate) classic Belgian styles. So voila un peu de moi; I've surfed the various...

Thanks for the advice. I'll let you know how this one turns out. Thanks again. Dan

Okay, I bumped up the fermentation temp to about 70F. Airlock activitiy has since increased. This is day 10 in primary--when would be a good time to take another hydro reading? How long is "normal" in primary, considering I'm going to condition this one a few weeks in secondary prior to bottling?