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Wyeast 3787 for the Tripel WLP500 for the Dubbel

My last two belgian beers - a dubbel and a tripel - have turned sweet after a few months in the bottle. Almost too sweet. It's a malty sweetness, almost fruity. It doesn't resemble any noticeable off-flavor, though my palette is not as developed as others who may disagree with me. I'm...

Do you recommend one bigger addition at 15 and then at flameout? I've been thinking of making this an IPA instead of an APA. Seems I can better experiment with hop profiles by brining their flavors out a bit more. Hopping for flavor and aroma is my weakness...

It's been a while since I've brewed a pale ale and I want to try some new hop combinations. I'm going for piney. Any suggestions on the hop schedule? .4 oz Apollo @ 60 - 24 IBU .1 oz Chinook @ 20 - 2.8 IBU .2 oz Willamette @ 20 - 2.3 IBU .1 oz Chinook @ 10 - 1.7 IBU .2 oz Willamette @...

Any suggestions to better this recipe? Thanks! Chocolate Milk Stout 5gal OG: 1.063 FG: 1.019 SRM: 53 ABV: 5.8 Mash at 156 9lbs Maris Otter (74%) 1lb Chocolate (8%) 8 oz Dark Crystal (77 srm) (4%) 8 oz Roasted Barley (4%) 4 oz Oats (2%) 1 lb lactose during last 15 mins of...

Some vienna might go along way towards your goals. Remove a pound or two of each and sub vienna for each. You might want to look at something like: 7 lb Pils 7 lb Munich 4 lb Vienna You could also switch your quantities of Munich and Vienna. I think the European style beers rely...

I'd like to do a 3rd anniversary brew, named Charley, to commemorate three years of successful and fun brewing! I want to make a Belgian Milk Stout and need input on the right Belgian yeast. For a five gallon recipe, I have the following: 8 lbs Mariss Otter 1 lb Chocolate Malt .75 lb...

1056 is a good choice. I'm bottling my pumpkin ale on Friday and I used 1056. The samples I've pulled have been quite good. The yeast character is minimal which allows you to pull out the subtle pumpkin flavor and the spicing. I think an english strain might leave too much sweetness if you...

I agree with Pappers - you're going to the wrong wineries. Every winery I've been to in California, Tennessee, and Virginia have been the types of places that encourage picnics and bonfires with a come-as-you-are attitude. Sure, there's opportunity for wine tasting and education, but I didn't...

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I want to put rye in a dubbel. Here's my proposed grainbill. 10 lbs pils 1 lb rye 1 lb D-90 candi syrup .5 lb aromatic .5 lb caramunich .25 lb special b. Am I nuts? I think it would add a nice spice to the malty background.

No most of it is from the increased capacity on my boil kettle. Sight glass makes it super easy.

I am quite serious. Being able to see my volumes and hit them consistently has produced a more consistent beer. My old HLT was only 5 gal so I consistently maxed out making a 3 gal batch. There were some cases, e.g. brews needing longer boil times, where I had to collect less wort than...

No, you can calculate your water/wort volume by subtracting the grain absorbtion from the total amount. Grain amounts are variable by recipe so you wouldn't be hitting a consistent level anyway. I wouldn't be without a sightglass, or some other easily viewed and reliable method of...

I've been toying with adding chocoalte malt, maybe a half pound. Would that add anything, or detract from the gingerbread character I want?

Anyone at all?

3711 is a beast. It'll tear through sugars and leave a very dry but drinkable beer. You won't go wrong with it. My only suggestion would be to choose hops that complement the spicy and peppery character of the yeast, especially if you ferment at the lower range. I've read other places...

Scrapping previous ideas I've had for a holiday beer, I'll try my hand at a gingerbread baltic porter. This wonderful trove of information does not have too much on a baltic porter, so please critique my recipe as necessary. 8lbs Vienna 4 lbs Pils 1 lb biscuit 1 lb Caramunich 1 (51 L) 1...

Did you measure your mash temp? Did it get too high, by chance?