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Hey, Im planing on brewing a Belgian Dark Strong Ale and am curious if 10% candi sugar is too much. Recipe for 6.25 gals: Recipe Specifications -------------------------- Boil Size: 9.39 gal Post Boil Volume: 7.02 gal Batch Size (fermenter): 6.25 gal Estimated OG: 1.081 SG...

http://www.freshops.com/hop-growing/hop-gardening/#harvest

its another case of wild ethanolomyces :rockin:

an ipa i did for my first competition in poland

i got a question regarding the pait strainer bag. does it hold pellets very well? so far i have been running boiling wort through my therminator for like the last 5 min of the boil to sanitize then i turn off the flame and turn on the chilling water. i limit myself to only using whole hops...

yea, but this is for 12 gal, not 5

should i use a normal belgian yeast in addition to the roselare in primary? according to mrmalty for a 12 gal batch at 1.057 i need 4.9 packs (w/o starter) im thinking of maybe doing a primary fermentation consisting of: - 3 pkgs of roselare (wyeast says not to make a starter of it) - 1 pkg...

yes, i plan on holding it in secondary till about late spring/early summer next year. then bottling it at about 4 volumes into used belgian 330ml bottles. im loking for both the brett character and the sour/tart.

As the temperature increases i plan on brewing a belgian-style ale. i want to achieve something thats very refreshing with some brett character. i fell in love with lindemans gueuze. im not trying to make a clone. im just inspired by how refreshing it is due to the brett. so far i made a...

better yet, Hammered Thor :drunk: EDIT: i can already imagine what the label would look like...

maybe add some lactose to sweeten it??

yeast cannibalism....why eat your own glycogen reserves when you could eat your friend?

i got the white labs yeast nutrient and it sais to add 1/2 tsp for 5 gallons. im making a 12 gallon IPA for my first competition. can i add 1tsp to the starter??? or maybe some to starter and some to wort? or all to wort?? (i will have a 2800ml starter of wyeast 1056) im gonna make the...

so lets say i brew a lager, the thing sits in primary for about 3 weeks and then i transfer to a secondary (whether it be a carboy of a keg) for lagering. i lager for a good 3 months and plan on bottling. all of the yeast flocculates and settles on the bottom of my lagering tank so i have to...

awesome. i was about to try to make a label today, then i came across this thread. the wood grain one in black is perfect for my OAKmeal Stout. thanks a lot EDIT: what font did you use for this? it has those spray marks (or w/e you call em) that i like. im asking b/c in the future i'd like to...

ok so i wont be cleaning the lines, but how do i go about faucet maintenance?

yea? i heard somewhere that cheap ones (faucets, not lines) will stick unless you have perlick's. i bought some european faucet since i just moved to poland for college. here is what i bought (the yellow one) http://allegro.pl/keg-do-pepsi-szybkozlaczki-kran-reduktor-i1280196438.html

sorry for the noob question but im about to get into kegging and im new to most of this stuff. my new brew rig isnt ready yet but i will be making 10 gal batches and kegging only 5 gal of it (since i only have one corny so far). the rest is going into bottles. my question is how fast do i have...

when it comes to things like this, my biggest problem is deciding on what to tell beersmith that the style is. lol :cross:

unless the beer is going to a competition dont worry about it. if its for the pure enjoyment of drinking homebrew i'd throw some in. :mug: