Search results

Welcome to HBT!! That beer looks amazing, is that your homebrew? What are the popular beer styles in China?

Had a bottle last night. Sulfur has reduced quite a bit. Still tasting a little green for 3 weeks in the bottle. Super crisp and light. This is going to be a warm weather refresher for sure. Going to try it with WLP500 & WLP550 to see what kind of belgian character works better and see if i...

Tried the red rubber gaskets last night and I was having the same issues. I did notice that there seems to be a pinch point near the hinge of both clamps. I might try to file those down a bit.

trapper keeper

high fidelity

I was your posts from older threads that gave me better peace of mind about it.

Got my Sanke kegs in yesterday, removed spears and currently have them soaking in PBW since last night. I am finding it difficult to get the TC conversion kit clamped on. I have to unscrew the "wingnut", push the threaded portion through the fork of the clamp, and hope I can get the "wingnut"...

lip service

I'm on city water that I filter, batch primed the beer in a keg and bottled with a beer gun, and stored bottles in a room that sits at around 75F. I am not ruling infection out as a cause. This yeast flocculates really well for a Belgian strain (most Belgian strains purportedly come from...

Looking at my notes, it was brewed on 7/4, bottled on 7/26. Gravity reading on 7/12 said 1.005, gravity reading on 7/15 said 1.005. So day 8 and 11 had same gravity reading, terminal is reached. Actually waited until day 22 to bottle, so my days were off, but it had plenty of time to off gas...

Just tried one of Tripels from the batch before and it is completely flat. So far WLP530 is giving me the big finger.

Ok, yeast, got it.

Hmm, from what I have read, sulfur always dissipates in 3-6 weeks of bottling. However, I have never had a sulfur issue so I am not positive. Guess I better be ready to dump it all. The oxygen I was referring to is the oxygen introduced at bottling (mostly used up by yeast) and the very tiny...

Not Hydrogen Sulfide, more like Sulfur Dioxide. Similar to what you get in some lagers. Yeast could be stressed but unlikely. I had plenty of cells with a vitality starter and yeast nutrient. The only thing that was low was oxygen, but only low as compared to pure O2. It is also not a heavy...

and kaboodle tax

bog troll

My Belgian Single is throwing sulfur 2 weeks after bottling. I have never (when I used to brew before) had a problem with sulfur before, and there was no detectable sulfur at bottling. Luckily, I know that it will dissipate with time, but I want to know what caused it in the first place. So...

Been a hot minute since i had one of these

HB Belgian Single. Two weeks in the bottle. Heavy sulfur, still pretty rough. At 5% I was hopi g this would be ready pretty quick. Gonna have to sit on it a while

I have heard that about Hornindal and other Kveiks. I am used to pretty thin bodied ales in the form of Trappist and Belgian style ales, which make up for the lack of body with higher carbonation, i.e. 3+ volumes of CO2. I am wondering if that particular downside of Kveik could be countered by...