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Motobrewer- it looks like the white spots might be calcium lactate. A Google search led me to "Handbook of Food and Beverage Fermentation Technology edited by Y. H. Hui, Lisbeth Meunier-Goddik, Ase Slovejg Hansen".

Yes! And I have the second edition of Lambicland as well. Is Bouillon the castle of Godfrey? I remember reading about it, but everything swims together after a while. Thanks for the replies! We have a few hotels booked but the days are wide open.

Two weeks from today, SWMBO and I take off for 9 days in Belgium! We're staying two nights in Brussels, then getting a car and driving to Bruges for two more nights. Everything is possible! Westvletern, Brasserie DuPont, DeDolle- wherever we decide! Then we'll be in Beersel May 1 for the Toer de...

The occasional bubbles are probably due to some CO2 coming out of solution from racking and providing nucleation sites with the dry hops. The dry hops will mainly impart aroma, and centennial is among my favorites! I would allow this to dry hop 7 days, then check SG again. If it's the same as...

You have 70 pts X 4 gallons = 280 total points. When you diluted to 5 gallons, you have 280/5 = 56 points. Your OG should be 1.056, which you could measure to verify.

I think "Stella86" might be a she. Welcome to the forum, Stella.

Are you looking for something like this?: http://www.bjcp.org/colorguide.php The BJCP site has a ton of beer info!

Say it ain't so, Jon! Last bottles bring a tear to my eyes.

How about 'Antipodes Ale', 'Call of the Kakapo Kolsch', 'Fjordlander Lager', "Red of the Valkyries'?

Are these kits- cans of liquid malt extract with added corn sugar? If you are using corn sugar for a large percentage of your wort, or your LME (liquid malt extract) is fairly old, this could account for some off flavors. If I recall, you were getting supplies by mail, right? I know you're...

If you can get your hands on a Hanssens Oude Gueuze, your mouth will pucker before you even get it to your lips! It has an amazing balance of Brett and sour, but it is really an acquired taste.

I recommend adding about half the LME to the steeping grain wort. This should bring the partial boil wort gravity to about what the the wort gravity will be (that is, partial boil + top off water.) There's a lot of discussion about isomerization from the hops, but suffice it to say that some...

What a great feeling, huh? Congratulations on your first batch! I agree. If they taste good at bottling, they can only get better carbed up and a little cold. Better start another batch so you don't down too many of these before they hit peak flavor! Cheers.

I have found that late extract addition has not given off any DMS in my beers. The hot break from extract occurs about ten minutes into the boil. There is also less hot break than in an all grain wort. I don't know all the science, but I suspect that the processing of the extract has something...

I believe you off gased some CO2 when you swirled the beer. That CO2 probably built a "head" on your beer. Palmer caustions that the kraeusen contains a lot of very bitter compounds, so I second the racking under the kraeusen idea. Cheers.

1.020 seems to be a stalling point for many new homebrewers. Extract batch? High OG?Yeast strain? Pitch plenty of yeast? Pitch at proper temperature? Fermantation temperature? You may be able to drop a few points by rousing the yeast and raising the fermentation temperature if it is low. Kep...

Table sugar works fine- you should use 2/3 cup instead of the 3/4 used for corn sugar. You can calculate different volumes of CO2 for your beer using this online tool: http://www.tastybrew.com/calculators/priming.html I don't know for sure, but would not recommend exceeding 3 volumes for...

Many new homebrewers do not have a brew kettle large enough to do a full boil, and therefore they do what is called a "partial boil," after which they add top off water to get five gallons, or whatever the desired volume of wort will be. If all the LME is added at the beginning of the boil, the...

If this was a high gravity Belgian IPA with plenty of sugar (2 lbs or so), then it should have finished with a much lower gravity than 1.020. That, of course depends on the yeast you used, your recipe, and the fermentation temperature(s). I would advise you to read some threads about how...

From what I can see, the PM recipe includes some munich malt and the extract version doesn't. The Aromatic needs to be mashed, which it won't in the extract version, but will still impart some malt flavor/aroma. This might give some more body and slightly higher FG, but at 4 oz. should be...