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Supremely lazy, I love it. :mug:

This is around what I came up with, except Im calling mine an apple tripel, basically a tripel recipe with a bit of wheat and sub some sugar for apple juice. Are you adding the cider to primary as well? I have been trying to figure out whether or not you need to boil apple juice or apple...

How did these turn out? Any info on the aroma/flavor of the final product?

Does he do anything to sanitize the apples before tossing them in the secondary? It seems like just throwing a bunch of apples in without any concern for what wild yeast or microbiota could be on there could very easily result in an infected beer.

When you add the apple juice to your secondary do you boil it first? I have never added anything to secondary but hops, which are not an issue when it comes to adding bacteria etc because they are anti microbial, but can you just pour some juice in or does it need to be sanitized first?

This is all speculative as I have not tested this myself: I would imagine that dry hopping in the keg (cold) would result in a slower release of the hop aroma/flavor because the cold temp is preserving the natural state of the hops. But the keg is also sealed tightly which would trap in more...

Im not too familiar with Old Bay, is that a seasoning used in seafood? Sounds interesting

From my example above: 1. Fermented for about 10 days and then dry hopped 2. Cascade/Citra 3. 2oz for 5 gallons 4. IBU's I dont remember, typical IPA 5. Fresh, couple of months old? 6. Only have had the grassiness that one time

My fermenters have holes in the top of the lid where the airlock and bung attach to the lid, I remove the airlock and take a sample from there. Or if there is not hole or it is too small I peel back the lid a couple of inches and steal a sample without removing the whole lid. Removing the whole...

Ya you want to avoid the beer being exposed to oxygen as much as possible once the yeast is pitched. The colander will help you out alot, aside from getting out sediment it will also help to oxygenate your wort before you pitch the yeast, which helps your yeast be healthy and ferment strong...

1. Did you use a colander to strain the hops out before putting it into your fermenter? I do that and I also usually leave all of the excess hop material and break material at the bottom of the kettle when I transfer my wort to the fermenter, which could help with your sediment issue. 2. 1.016...

So here is my 2cents FROM PERSONAL EXPERIENCE. I made 10gallons of a hoppy west coast red. The first 5gallons I dry hopped with 1oz Cascade 1oz Citra and bottled 10 days after dry hopping. The second 5gallons I dry hopped the same way, but I didnt get around to racking off the hops for about...

Has anyone tried their hand at one of these? I know the style takes on a huge variety of different beers and unique ingredients, and I am curious to see what my fellow home brewers have attempted to throw into a batch of this style beer. So, what unique, strange, or unusual ingredient...

No worries, info never hurts. I think using a good Belgian pils malt helps with the lacing too, along with the wheat you were talking about. After thinking about it some more I think I may turn my recipe into a "Belgian Specialty Ale" because I want to make something really interesting and...

I have one cousin that helps me brew, but when I don't need his help he leaves me alone and plays basketball in the front yard. Hes only 19 so he does not drink any of my beer either, I feed him lunch and he helps me lift heavy kettles and clean at the end of the day. :ban: the only problem...

What is Turbinado sugar and what did it add to your beer? (I'll google it lol) I too enjoy a nice clean simple Tripel, but i plan on entering mine into a competition for mainly Tripels and Golden Strong Ale's, so I wanted to do something to make it stand out. Have you had any luck with...

Im planning on doing my first Belgian this week so I have been bouncing around related threads looking for info Since I am not familiar with the Belgian yeasts yet I asked my buddy at the local home brew supply shop what he thought. He said he has made the same beer, a Belgian Pale Ale, with...

I am going to make a Belgian Tripel or Golden Strong Ale this week and I was wondering If any of you out there had any good ideas or recipes to put a little twist on the recipe. I know that pretty much all of the beers character for this kind of beer comes from the flavorful and aromatic...

Thanks for posting this, very useful! I have been doing the yeast washing thing for a while now and it has been working but is a pain in the butt. And having lots of very clean yeast with this way is way better any ways! Thanks again!

I think a lot of breweries will save older generations of yeast and propagate from that older generation after they get too many generations in and the yeast begin to change/mutate. Once they start to drift away from the original yeast characteristics, they go back to that original yeast...