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It was very easy to do... I don't see myself buying candi sugar again! I missed OG just a touch. It was supposed to be 1.090 and mine ended at 1.085.. I pitched onto a yeast cake and krauzen formed with in 3 hours. I woke up this morning and the krauzen layer is almost as thick as the beer below it!

That means its a great brew day! Starting this Belgian Strong Ale in a few! 11.75 lbs Belgian Pilsner 2 lbs Orange Blossom Honey 1 lb Belgian Candi Sugar 1.75 oz Hallertau Hersbrucker Hops @ 60 min. 1 oz Bitter Orange Peel @ 10 Min 1 oz Ginger Root @ 10 min .5 oz Coriander Seed @ 10...

I agree. I have had a hennepin clone in the primary with that yeast for 3 weeks now and it still has over an inch of krauzen.. I will check the gravity next week to move to secondary.

That looks like a pretty good recipe. I have a Tripel that should be done by next week and I'll be throwing this on that cake

i would most likely be in for a bag or two as well....

My vote is for the ported with the racking adapter and valve.. It's much easier not having to move the BB and it gets 99% out with no yeast or trub.

If anyone has any bottles in the Western Mass area I could use some. Most of mine were casualties in the cross country move!

Would you have to account for a changed hop utilization? I thought with scaled down recipes, say a 5 gallon batch to 2.5 gallon batch... you didnt just cut the hops in half. I have been considering doing the same, but was not sure about how the hops would be utilized with the smaller boil amounts

Is this possible or has anyone done it? I recently purchased a BB with the valve and racking adapter and love it. Im not sure if the glass would hold up to being cut though..... any thoughts?

very good beer. this happens to be one of my favorites.

I did my first couple of all grain batches this past weekend and used a nylon hop bag to help strain out all the trub before going into the primary. Is this ok to do or am I losing any important sugars or anything? I did this and was able to take the yeast out of the primary with virtually 0...

I will be going to this! My first festival, should be a good time!

has anyone ever had this? I was trying to find a recipe for this but have had no luck to even find the ingredients they would use... A 2001 Silver Medal Winner at the North American Brewers' Association competition. A deep-copper colored medium - bodied ale. Its fresh flavor is smooth and...

i have had it quite a few times. it seems to taste most like black liqorice. overall, its a very clear drunk. and i have yet to get a hangover from it.

i will usually make a big starter, and take some from that to refill the original container it came in.

i actually like a majority of there beers. The Grand Cru is there best one, but I also like the Pirhana Red and the Tatonka stout as well. I was thinking about doing a clone of their millenium ale which was tasty as well

you could rack it to bottles now. then leave for a couple weeks there to carb. You should be good to go.

i boiled 2 pints of water, cooled it to 80 degrees, and then mixed in the yeast to hydrate it. then, i poured it into the mixture to ferment!

oldest brew I have on hand are the ones that were bottled yesterday! Longest I have held on to a brew was my Delirium clone, and that lasted 3 months.

I am looking to get into kegging my beer. I found this, and am wondering if this is a good deal for the setup. Also, how long would the 5# c02 tank last on average? http://stores.kegconnection.com/Detail.bok?no=33 http://stores.kegconnection.com/Detail.bok?no=47