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Hi all, I am brewing a Belgian Golden Ale 7.3% copied from Pappers who invented "Cherub Nectar", recipe available here. Just wanted to share what my system looks like during fermentation. I have a cold or warm water bath, coleman cooler, which circulates via chugger pump into jacket and...

Last evening, Monday, April 24th, I noticed the air lock activity had subsided again, enough to make me feel safe in changing again to heating, again, to be sure the temp did not drop down too much. I set temp controller to give heat from warm water bath when temp dropped below 66F. 8 AM this...

I thought I would continue to report on the week's activities relative to fermenting this copy of Pappers' Cherub Nectar. Air lock activity slowed Thursday, 5 days after brew day. On Saturday night (7 days after brew day) I switched temp control to heating in order to avoid fermenter temp from...

April 18, 2017. After I realized I had pitched more yeast than the fermentables called for, I decided I have to add cane sugar (table sugar) to balance out for the 4 packets of yeast. I used 3 Monastery WLP500 and 1 Abbey WLP530, per recipe. I already had at home 2 lb Simplicity Belgian Candi...

Can anyone help me with a more detailed fermentation schedule for Cherub Nectar? I brewed this yesterday, April 15th. Pitched at 63 late yesterday, and set temp controller to 63 set point. Fermenter temp dropped to 60 this morning. I lowered the set point to 60. Just don't know how quickly I...

I decided to brew this again as well, this coming weekend. I was new to brewing first time around, in April 2016. This time will be batch #14. Ten gallons. I am using WL Abbey (1 pkg) and Monastery (3 pkgs). Will make a 3 liter starter, tonight. Using 22 lb Belgian Pilsner and 2 lb Lt German...

May I ask: Are you using the analog power controller or the digital one? I bought my medium BIAC when the analog controller was standard. Are you able to fine tune the analog controller to 1 or 2% power input to the element? I have thought of using the element for heating during fermentation so...

Clarification: this yeast is Wyeast 3711, I thought that would appear on my post as a subject header. Sorry!

I was not expecting a sour beer with this yeast. 2 consecutive batches turned out sour. Kegged first batch in April 2016. It's been getting more and more like vinegar from then up til I last tasted it in late July 2016. I tasted the second last weekend, Oct 1st, 2016 when moving into keg...

:rockin:OK. I really have to get used to this posting stuff. Mr. hgearle's post #824 was the topic of this and the last 2 posts I made. Ron8.

This reply is addressing your question hgearle, concerning trub volume, #824 post

I've brewed 9 batches with my medium BIAC. I learned as I went, with a couple foul-ups I'd rather not admit in print. haha. Last few batches I have now hit stride in getting water volume accurate. I have not attempted to measure the amount of water lost in trub, as it is a mixture of water and...

This is a little off topic. Sorry. Using my phone and not used to posting with it. I use the medium BIAC. Nathan recently on a call about some accessories I ordered mentioned I could vorlauf via the racking port using the chugger pump. Up to now, since my first batch I haven't been doing any...

Good luck slohiker. I am brewing my third different dubbel this weekend. I am hesitant to make my own candi syrup again. This recipe did not turn out right flavor-wise. Flat, and I know the candi I made was not right. So, to not run into trouble like that so soon again I will use the pre-made...

First tasting after 5 weeks in primary fermenter and 2 weeks forced carbonation in 5 gal corny keg: raisiny aroma comes through after allowing to warm some. Unusually, carbonation fades almost immediately after pouring.

I let this batch go 5 weeks in fermenter due to holiday travel. Last Friday I measured 1.008 FG. OG was 1.067. 7.5% ABV. After 1 week the Gravity was 1.010. Measured by hydrometer. Aroma of cherries. Will take close to 2 weeks for complete forced carbonation in kegs. Made 9.65 gallons based on...

Wlp500. Sorry

Following up on my post #37. I have been seeing bubbling through the blowoff tube/airlock. I think raising the ferm temp from 72 to 75 may have roused the yeast to do a bit more work on the remaining sugars. I did that hoping they would consume any remaining oxygen let in when I took off the...

I used a recipe found on YouTube for Belgian candy syrup. Just do a search there. I doubled that recipe for my 10 gal batch. Found out 3 lb candy syrup won't fit in a 3 quart saucepan. Next time I'll do it in 2 separate batches

Follow up to my earlier post. I checked gravity and it is 1.010. After 6.5 days since pitched. Looks like yeast did its job. I on the other hand failed to button up the conical real tight. I think I found and corrected the leak. Purged the fermenter with co2. I decided to check the lid gasket...