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Did you use MJ M31 by any chance? Did a tripel with that that went to 1.002 and had those yeast rafts too.

Going to do a biab of this one soon. I hope the pumpkin pulp won't seal my bag when draining :)

Absolutely right. Shot was taken from the Cathedral I think.

Bottled this tripel today, went all the way down to 1.002 (AA 97%)!!! That's gonna be one potent puppy at 9.7% ABV. Lots of esters and alcohol hotness which I hope will mellow out a little.

Non booze related: if you have a day to burn in Edinburgh you can go on a 'free' (as in 'pay what you think it was worth') trip of the surrounding area with The Hairy Coo, including the Wallace monument. I was there in '12, nice guys. Looks a bit scammy but look them up on Tripadvisor, they're...

I pitched 1 rehydrated pack into a bit over 2 gallons of 1.076 wort. Looks like it went through it in just under 48hrs. The krausen is sinking now. As an experiment I aerated the water I used to rehydrate before adding the yeast and also aerated the wort. I use water from a kitchen boiler...

Did a tripel with M31 today, airlock activity 1hr after pitching. Looks like thing thing is a beast!

FWIW, I was able to narrow my specific problem down to yeast. I only get this tartness when I use a British strain such as Nottingham. MJ M07 gave me the same tartness. It might be some other variable (such as water mineral content) interacting with these yeasts but when I use US-05 or a Belgian...

Might be reflux. When intoxicated the stomach sphincters can relax and let small amounts of stomach content run back up to your throat and windpipe resulting in irritated bronchial and lung tissue. I get that when I drink liquor but I guess a large amount of beer might also trigger it.

If you want to visit The Netherlands but want to avoid Amsterdam the city of Eindhoven (as made famous by the 101st Airborne Division) might be nice for a short stay. It is close to the border with Belgium and has a number of excellent brewpubs (like http://vanmolleindhoven.nl/). For sightseeing...

In southeast Belgium close to Bastogne you can find the Achouffe brewery (http://www.achouffe.be/en). Well worth a visit.

I just had another one of those OOOHHHh SH*T moments when I opened my fermenter to bottle my Altbier: On closer inspection though it didn't seem to be a pellicle, just loads of yeast rafts but with an oily film here and there (a batch or two ago I had a bonafide ice-like pellicle so I...

Reviving this thread as I am building this setup. I read Jkarps article on BYO and decided to go for that instead of a full fledged herms. I won't be using a CFC but an IC. I have a few questions though: What would happen if one would start recirculation right after dough-in? You might be...

Came across this today when bottling my Old Speckled Hen clone. They are yeast rafts and they are perfectly OK. Used Nottingham for this batch. Thought I'd share, first time I saw these puppies I kind of freaked out :)

Your beer probably still is kept below 68F which is fine, Nottingham should still be clean at your temps.

I use 70% abv preserving alcohol (for fruit preservation etc) to fill my locks, when I have a hefty fermention such as Nottingham likes to do I see the level being reduced about 50% in 3-4 days so I guess it's indeed the alcohol evaporating. On a sidenote, about the temp: I have a Pale Ale on...

I once did an Irish Red with badly crushed malt, just bought a roller mill and was so eager to use it I didn't check the factory setting which was super wide. SG was reasonable but tasted like hopped water.

I made this recipe too last year. I used fresh pumpkin from store, steamed it, then roasted the pulp in the oven: Steaming Before roasting After roasting It's hard to get hold of ready made pumpkin spice in these parts so I made it myself using spices from the Asian store: 3 tablespoons...

Looking at the grown over disturbance right in the middle of the pellicle I am now thinking that a bug was in it from the get go, the hole being made by taking the sample. This fv was brand new, soaked in pbw and sanitized with star san just before use. I brewed this batch outside, maybe despite...

I opened up my fermenter to bottle today and this is what greeted me: The beer (SMaSH pale ale, sg 1.046, fg 1.008) was fine 4 weeks ago (has been in the fermenter for 6), I probably introduced this bug when taking a sample (fv doesn't have a spigot). The smell of it was very sour and...