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Yo mcaple1 this is the beginner section of the forum, excuse me if im not a brew meister..anyway cheers

yes i def will be using some high floculating yeast in the future so i can get a quicker turn around , but im also gonna use these belgian yeast, they may take time but belgian beer is my favorite..thanks again peace

thanks unionrdr:mug:

thanks everyone for the help, Im just gonna let it sit 1 more week for a total of 1 month primary and bottle clear or not..thanks again yall

i dont feel like i answered my own question, cause my question was about flocculation more so then FG..cause right now in my fermenter the beer has reaches its FG but all this yeast is still in solution im wondering if when i add the priming sugar will the yeast take off and explode my bottles?

its a "duvel" clone recipe

cloudy/hazy beer does not bother me at all, all im worried about is bottle bombs..i plan on bottle conditioning for a few months regardless

i am using a belgian yeast with a low flocculation,I def hit a stable FG did the 3 day test Whats your opinion?

hello everyone If you were to bottle a batch that has reached its FG but has not flocculated,will this cause bottle bombs or just super cloudy beer?

Your good with that ammont of yeast..Your supposed to underpitch with hefe's to make the yeast produce alot of esters.. its fine

Hello everyone Is it true that harvesting and reusing yeast from higher gravity beers(1.070+) is not a good idea cause the yeast was stressed too much and as a result will mutate and cause off flavors in future batches?..or is this mumbo jumbo?..peace

yes it taste like beer...i know its a noob question ..i just ask cause i see alot of people primary with a blowoff..then once they transfer to secondary the put a airlock.. i dont have an airlock..I been studing homebrewing for some time now..but im still finicky with everything..have not...

no signs of infection..looks good and the hydrometer sample i took tasted friggin great..thanks

Hello everyone Is it ok that i only use a blow of tube and never use a airlock?

What did you mash at and how long? I learned that pilsner malt are best mashed low and long, like 148 degrees F for 90 mins rather then the "normal" 60 min mash at 152

thanks alot:mug:

Should i use the same sample i took today? Or take a new one tomorrow and wednesday? thank you

hello everyone I have a batch thats been in primary for 2 weeks with an OG of 1.077. I did a hydrometer reading and its 1.014 now..Am i ready to bottle? any thoughts?

Hello everyone I am torn between using dextrose,candi sugar, or plain table sugar to prime my batch of belgian golden strong..I am looking for a highly carbonated final product. Are all sugars created equal when it come to carbonation?.What should i prime with for this style? Any help would...

Hello everyone (!!!I DO NOT CONDONE THE USE OR PARTICIPATION IN ILLEGAL SUBSTANCES AND THIS IS DIRECTED TO INDIVIDUALS CURRENTLY LIVING IN LEGAL CANNABIS STATES!!!) Has anybody dry hopped with some kind buds? If so how did it turn out? The magic ingredient is alcohol soluble..I just think it...