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It looks like Peacetree Blonde Fatale is a lightly hopped Belgian style blonde. You can find a kit, like the one here at Northern Brewer http://www.northernbrewer.com/shop/belgian-tripel-extract-kit.html Be forewarned that, in general, higher gravity beers like this one take longer to...

How did you determine alcohol content? If you added 2-3.3lb cans of extract in 5 gallons of wort, and it fermented out (not sickly sweet), you should have made beer with about 4.3% alcohol. If you are reading the alcohol gradation on the hydrometer, that is for POTENTIAL alcohol, which...

Alpha acids are responsible for the bittering of beer. Beta acids, which don't lose their potency from aging or oxidation, and some polyphenols, are the antibacterial agents in hops. Beta acids do not have nearly the bittering potential of isomerized alpha acids. Thus in Lambics, aged hops...

There aren't really many sour kits out there. Do you want a lambic style, a Berliner Weisse, or a Flanders red (or brown)? Do you brew extract only, partial mash, or all grain? Northernbrewer has an Oud Bruin estract with specialty grains...

You need 25% more LME than DME to reach the same gravity (with LME the moisture content is higher). That's one reason DME is more expensive. Some all-LME recipes never fully attenuate (you can also search the dreaded 1.020 wall). I think this depends on the freshness of the extract, and...

You will have saccharomyces left in the secondary, after day three or after week 3. The WY3763 also has saccharomyces, in addition to the brettanomyces and bacteria. During the long secondary aging, some autolysis will occur, which is desirable in a lambic as the autolyzed yeast provide amino...

I think the reason these beers are secondaried is because, in Belgium, they are just primaried with a pure sacch strain or blend of sacch and lactic acid bacteria. This can be from four to eigght weeks. Then they go into a large barrel or foudre where more bacteria and Brettanomyces are...

I can't say that unless I were on business, or already had casual acquaintances in Belgium, that I could see any advantage to toting heavy and easily damaged beer to Belgium. Maybe it's my personality, but for the most part, I can't imagine walking up to someone and saying, "Hey, I have some...

If you added 4 1/2 gallons of cool water to 1 gallon of boiled wort, your water temperature should have been below 100F. Most yeast can survive that temperature, but it is probably not optimal for flavors. You should probably cool it as soon as possible to the mid sixties for the cleanest...

That 0.5 oz will prime to 1.9 volumes of CO2, which is appropriate for the style. It will, probably taste slightly flat compared to spritzy American brews, though. I just wanted to warn you, even though I assume you know English brown ales are somewhat less carbonated than American ales.

My ciders usually finish in 2 weeks from OG of 1.065 to FG of 0.998 in my 66-68F basement. I let them go a month or more after fermentation is complete to allow them to clear. They do not really display a vigorous fermentation. I have used champagne, montrachet, and white wine yeast...

There are a couple of issues you should probably address in future brews. 1. You shouldn't really bring specialty (or any) grains to a boil. Above about 170F, tannins can be leached from the grain husks which can cause an astringent flavor in the beer. Steep specialty grains between 150 and...

Most homebrew stores have a selection of dried pellet hops. Some have whole leaf hops, and/or plugs. There are probably HBS in Nashville if none are near your town. You can also order online from many reputable outlets, however, shipping costs can be prohibitively high unless you order a bunch...

I use a lot of Styrian Goldings in my sours and Saisons. They usually run between 3.7 and 4.5% alpha acid. Some brewing software defaults at 5.5% for Styrian Goldings- just change the alpha acid % to match that of the hops you have. Great noble hop! Brew lots of other beers so you don't...

I would recommend you not exceed 10% of the grain bill with Carapils. Are you trying to make a West Flanders Red or a p-Lambic? Either way, you want some unfermentable sugars present for the bacteria to feed on. It looks like you're going al grain on this, so you can make it simple. I would use...

There's a whole forum here devoted to Lambic and Wild Brewing. There are lots of sour and wild beer lovers trying to create these unique beers, and a lot of advice from experienced brewers on the forum. Since it takes so long to produce a good sour, we have a lot of time for answering questions...

East Flanders bruins don't typically have acetic acid, like West Flanders reds do. They derive their sour from lactobacillus and pediococcus, which makes lactic acid. Pedio, in particular, is anaerobic and oxygen will inhibit its growth. That's a result of East Flanders bruins being fermented in...

There is a sticky on top of the Fermentation and Yeast forum with step by step pictures. The link is here https://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/ As you have probably noticed, liquid yeasts can be fairly expensive, so this is a good way to get several uses out of...

Some yeast is still alive and present in beer when we prime and bottle it. It is this yeast that consumes the priming sugar and creates the CO2 that carbonates the beer. After the yeast have consumed the priming sugar, they settle to the bottom of the bottle. Many people try not to disturb this...