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i dont like LG beers..i like to be drunk..i would rather 6 HG beers rather then 25 LG ones..but enjoy cheers

thanks..that makes sense..probably did warm it up...its a belgian so i pitched at 62* and raised it up to the low/mid 70's over the coarse of a few days...could just be the yeast when on the simple sugar attack..i see bubbles streaming up..also the ABV might be going up which cause the krausen...

i wish i could brew a duvel clone

Hello I added sugar to my primary yesterday once the krausen started to fall..after a few hours another layer of krausen formed but much "soapier looking" today i woke up checked it out still there but literally a few mins later i looked at it again the krausen totally disappeared in the matter...

Nice!!! thats awesome:mug:

Im gonna make my own specialties from now on..its addicting for sure..my uncle was working outside when i was toasting..he got a waft and said whatever your cooking smells F$#%ing great..haha

Thats awesome revvy i will try that method next time.. this time i just threw mine in the oven dry at 300* slowly raised to 350* for 20 mins..very lightly toasted..just slightly darker then untoasted 2 row..smells great

Hello yall i toasted up a few pounds of 2 row..now they smell like peanuts..is that normal?..they made the house smell awesome though..im gonna add them to my next batch..anybody do this?

would you leave a beer in primary for many weeks if there is alot of headspace? in my current brew there is quite a bit of headspace...is that a good reason to rack to SD to prevent oxidation?

produces a cleaner beer right?

belgian styles do benefit from a secondary though correct?

so doing this at home totally no need at all?

hello yall i been reading that secondary fermentation is not needed..but if thats the truth why do big breweries such as moortgat,orval,chimay, and many others still rack to aging(secondary) tanks?..I have a belgian strong in primary using 1388 yeast which is has low flocculation..i planned on...

If he would pick up his skirt and brew AG then yes im a fan..hahaha JK im a fan of craig even though he wont step up to AG..its his prerogative..craig is a good dude

I toasted some 2 row yesterday..they smell like peanuts..is that normal?

yup cherry lambic..real wussy stuff but i love me a bottle every now and then

so in other words..adding sugar to primary has no risk of oxidation due to the amount of co2 present? i cant get over the noob mountain

thanks alot...your right i always over worry..like you said i have noobmylytis or something..cheers

Hello everyone and happy St paddy's day I have a golden strong in primary,its 3 days in the krausen seems to have fell.I want to add a pound of sugar but before i do i want some of your opinions on how to go about this without oxidizing my brew..Its still throwing off C02 so im quessing the...

Good tip..thanks alot