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I used L brackets like everyone else, but went with a permanent solution of liquid nails to hold them on the keezer. Then I used industrial velcro on the bottom of the drip tray. It's been awesome and I've had no issues with things as heavy as pitchers sitting on it and being stable.

+1 to duboman pbw and scrub

You can do something simple like put a glass plate in the bottom of the pot. This provides a buffer between the heat and the bag. Just pull the plate after your sparge.

1) When I've done blueberries I've usually done about 5 pounds of puree. 2) Don't boil it in general. The process of boiling drastically changes the flavor of the fruit. In general just get it over 150 for about 5 minutes and that should do the trick! 3) YES! filter it. I just use a fine...

Thanks for all your feedback guys! Here is my updated version of the recipe. Amt Name Type # %/IBU 7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.9 % 1 lbs...

I get that, I will cut the 0 min addition as looking at it now I agree that it doesn't make much sense. I don't think I will change the other hop charge though merely because it's what I having laying around, and it's purely for bittering so the flavor profile of the hop won't matter much...

Hello all, I've been doing a bunch of reading through the forum on Chocolate Stouts, Oatmeal Stouts, etc and I have a recipe I wanted to get some feedback on. Any and all feedback is welcome. Thanks in advance! Recipe Specifications -------------------------- Boil Size: 4.01 gal...

Be extremely careful with bottling! Almost any bacteria that would cause an infection is going to ferment that sugar far beyond what a typical yeast fermentation is. It's a quick way to make bottle bombs. It's a common problem with sour beers. Just as a warning.

Having done something very similar to this (I ended up suck starting my racking cane after it stopped my first time bottling), I can tell you that the panic (at least in my case) was unwarranted. The beer came out fine and was definitely not infected. As for the sugar level, over carbed most...

I think you're going to be happy with the result. The recipe looks good, although i freely admit that I haven't ever brewed with these hops. Based on my reading on the flavor profiles though, you will probably get a little bit of a conflicting nose. The Pacific Jade citrusy notes with the...

The recipe looks good, but I have a few quick questions before I offer too much opinion/advice: What are you hoping for a flavor profile from this? Do you want any of the esters from the belgian yeast to carry through? Do you want it to finish dry, or leave some residual sweetness?

I stir my mash every 15 minutes, I've seen a marked improvement on my efficiency by doing it. Just helps to get more of the sugars rinsed into solution.

This is going to be extremely bitter. In general most people can't taste anything over 100 IBUs. I'm interested to hear how it tastes at the end.

My last big belgian was a 2 week primary with a 4 week secondary. It didn't really come into it's own flavor wise until about 3 months in bottle though.

In future, the rule of thumb is, lower mash temps = higher attenuation and dryer beer. Higher Mash Temp = Lower attentuation and sweeter beer. Next go round you might try mashing closer to 148, see if that yields a better result.

I'm always a big fan of Big Belgian Tripels. Simple grain bills, a little bit of spice, long aging time, delicious.

Special B is a good way to get it, but I know with special B a lot of the flavor will depend on yeast and fermentation temps. I don't know about 120L, maybe it's the same?

The thing to keep in mind with a hydrometer is the further from it's calibrated temp you are, the less reliable it is. You very well may have had a 1.060 OG. I would highly recommend a refractometer if you want to do mid-boil or sparge runnings type of gravity measurements.

I think there are a couple factors to watch out for on this one: 1) Make sure you get a really goo pitch rate for your yeast. A good starter should do that for you. 2) Pay close attention to your fermentation temps. My experience with the white labs strong ale yeast is that it can be a bit...

I have to agree on the orange peel suggested above. I also agree on using pilsner instead of pale. A big thing to keep in mind beyond this grain bill is your fermentation temps. 3711 likes a pretty hot fermentation and in my experience will stall at some point after the first 4-6 days, but if...