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When i was a new brewer, I dumped one of my early batches. It was a Milk Stout. I dumped it because I was in the process of buying a house and moving in. I had let the carboy sit for about 4-5 weeks without bottling. I thought there wouldn't be enough yeast to carbonate the beer. dump. I shed...

RAM, Thanks for the info. One other question... Should you aerate the wort prior to pitching the yeast? I see a lot of info about O2 in the wort producing acetic acid, but this focuses on the fermenter type. Is there another thread or has anyone addressed wort oxygenation prior to fermentation...

I have the Wild Brews book, and the Yeast book by Chris White. I just recently got them and haven't had the time I needed to read through both. 0.25# of malto dextrine has been added to the recipe. The oak I have is actually cubes, I should have specified that in the initial post. Any heads...

I picked the 7 day mark after reading through some of the other posts. I must have misunderstood what was going on. I've seen some guys pitching a regular ale yeast, and then racking to secondary. What is the thought process behind this? is it to speed up the primary fermentation? Maybe this is...

Hey guys... next week some time I'll be brewing my first Lambic. I have a little more research to go, but I know there is a wealth of knowledge here on HBT and I thought I'd post my plan and see what advice there was. Here is the recipe: 5# light dry extract 3.3# wheat dry extract 2.0 oz...

I'm about to bottle a Belgian quad ale I've brewed. Heard that bottles sometimes can't handle the pressure that Belgians use (up to 5 vol of co2). What's the max I should consider with bottles?

I did this for my last Belgian beer... Take two pounds of table sugar. Split in half. Caramelize the first pound by adding some water to a saucepan with then sugar. When it starts to turn golden, take off the heat and immediately add to the mash. Add the second # towards after the boil is...

Carbonation should help the mouthfeel a little bit. The high carbonation levels of these lambics can add some body... you do want the gravity to be fairly low to give it that crisp/dry taste too. In terms of wine, it will end up almost like a Riesling...

Trying to make this next week... Gonna try to finalize the recipe today. I'm working through the calculationsand getting an og of 1.070 on two different iPhone apps... What is the problem? (post-boil) Plus, cold press the coffee for 12 hrs at room temp and then in the fridge for 24hrs before...

Red, What have you decided to do for this batch? I watch with interest as I want to brew a Peche Lambic clone myself, without the wait time...

It looks like they come in a little stick size. Hard to tell from the picture. Looks like we are up to 0.75 lb?

Isn't the sour note imparted by the use of bacteria and the yeast cultures? I have read online that you are able to add the sour flavor by adding bacteria just before bottling. My idea was to start with a wheat beer and then slowly transform the recipe into a lambic style. I was successful in...

And if you're curious, I had the peaches in the secondary for only 30 days.

I think this gets to the original point of the post: DON'T DO IT! the author has listed that he is going to make a gelatin from the raspberry puree. The idea of adding sugar to your concoction that will be added to your secondary is going to jack the alcohol content and jack the yeast...

If you use some flavors like peach or vanilla, the flavor you have added does not stay very long in the beer... as the beer ages, the flavor starts to mellow to the point of almost disappearing. How does the oak or coffee flavor hold up?

BTW... ~$2/ ounce if we get 3 lbs together.

Anyone interested in buying in bulk some Palo Santo wood and then splitting it up amongst the group? I have found that an ounce of the wood is about twice as expensive as the price of an ounce if I buy a whole pound. Obviously, I won't ever need a whole pound of this wood, but decided others...

I'm interested in making a coffee recipe. When adding any addition to the secondary, there isn't as much of a need for sanitation due to the fact that the alcohol production has already occurred. Thus, since there is less activity in the secondary it allows for unsanitized additions: chocolate...

So my buddy just make a pumpkin ale. He put the pumpkin in the boil... Has anybody tried this with peaches? every recipe i've seen talks about putting them into the secondary. I've got a peach ale on primary right now, and I plan on dumping in about 10# of peaches, but I was gonna see...

After doing some more research, I understand that some of the sweeter lambics use a brown ale as a base and then add the fruit to that. anybody else heard of that before?