Search results

Inside the Barrel Store- lighting is nonexistant, but you get the idea.

SWMBO, aka Debbie, reading the tour guide.

They served a geuze and a Rose de Gambrinus "free" with the 5 Euro tour.

Note the holes in the roof and the open vents to allow the breeze to cool and innoculate the wort. The Koelschip still had hop debris in it from the previous evening.

This was a lot of fun, and like I mentioned, it was really a stroke of luck that the 'toer' was being held during our trip. I forgot to mention that Tim Webb was at Brouwerij Boon, signing copies of LambicLand. The one I ordered online came signed, so I didn't feel I had to wait in that line...

Our first stop was at de Cam, after a few missteps. Here's 'In de Verzekering tegen die Grote Dorst' with a new tour bus arriving. And here's the line for beer at Boon. We have reached the midpoint. The Oudroom is behind the restaurant at Drie Fonteinen. No musicians, just serious...

SWMBO and I just returned from 8 days in Belgium and we were lucky to have had our long planned trip coincide with the Toer de Geuze, on May first! Here are some observations: 1) You need a good map, which is pretty hard to come by in Belgium. WiFi is pretty spotty, and roads are small and...

If you have not had Berliner Weisse before, be forewarned that it is very sour! You did not add any wheat malt, so technically it won't be weisse, but you made beer. If you add all the 1.5 oz (9 teaspoons) of lactic acid, that will sour it up pretty well. I recommend grabbing a hydrometer...

Beer at high fermentation contains as many as 50 million yeast cells per ml of beer! You still have plenty of yeast to finish the beer, clean up, and bottle carbonate. I hate losing beer through the blowoff tube (less for me to drink) but it is perfectly normal.

SWMBO and i tried this last night at the nearby winking Lizard. It is 70% Bam Biere and 30% Lambicus, brewed and bottled by Jolly Pumpkin for the WL 25th anniversary! Wow-- lots of great JP characteristics. Not as sour as a gueuze from Payottenland, but a great beer nonetheless! Watch out for...

JP- what was the gravity before you added maple syrup? Maple syrup is mostly glucose and should ferment pretty dry (not add many gravity points.) If your FG before syrup addition was close to 1.020, then fermentation may be done. If it was lower, you may try adding a bit of yeast nutrient and...

Firebelly-- if you didn't mill, then mash the pale malt, it wouldn't contribute much to the beer. Typically, specialty grains are "washed" of the sugars and caramels they already contain from the way they are procesed. But base malts must be mashed, that is, the starches must be broken down by...

You can edit your signature to put in whatever you want. Use the "User CP" link on the left side of the light brown bar near the top of the page. Scroll down the page until you see "Edit Signature" on the left side. Then you can put in what you want to appear below your posts.

There could be two reasons your OG measurement is low: 1) Incomplete mixing of wort with top-off water 2) Topped off to a higher volume than 5 gallons Mixing wort with top off water takes a lot of stirring/shaking to completely homogenize. Fermenting vessel volume lines are not...

Disclaimer: I've never tried this before, although many old timers in my home town made dandelion wine. All parts of the dandelion are edible. The leaves are supposed to give smooth bitterness- no recommended amount. Try a few cups added to the beginning of the boil (if fresh-- they'd probably...

You had great attenuation for ~ 3 days of active fermentation! If my calculations are correct, you're sitting at 8.5% alcohol right now, before adding any more sugars. This much alcohol will likely inhibit any lacto activity. I'm not sure, but pedio might be viable in this much alcohol. I'm...

+5 19,684- this is like 1 hr. output at AB!