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Hey guys, quick update on my brew. Every couple bottles I get one that is VERY fruity and is overwhelmingly banana in both aroma and taste. I think I let mine get too hot. Am I on the right track for thinking that, or am I crazy?

Oh, 51 bottles came out....so I decided to try one (I got 26, my buddy got 25). Anyway, I decided to go ahead and try one while the other 25 sit in a closet for the next 6 weeks.

Well, guys, I cracked open a bottle last night...and it was really enjoyable. A little fruity, definite depth. It's definitely Belgian. I'm pretty proud of it, considering it was my first brew....but I don't know how it compares to a Westy.

My OG was about 1.081, and it came out to JUST over 8% ABV. I haven't tried it yet, but apparently it was delicious. The guy that helped me brew it bottled it over break and tried it before bottling. Apparently, it was awesome. The Wort was awesome. He said it was definitely in the same...

Hey saq, let me know if you'd be willing to let me ship you a bottle of my brew to tell me what you think. I ended up modifying it slightly to closer to a Westy 8.

I just put it in the fermenter, but I only got an OG of 1.082. Would adding a little sugar do....or what?

Thanks for the clarification, but yeah...that's what I meant. I just said it that way for clarification. Sorry for the confusion and for my confusion. Now the question is about the schedule. Originally, you said one pound every once in a while. Later you said three pounds right after I turn...

Stuffs ordered. I went with no table sugar, all LME.

x

Cool.

The sugar that you say to add at three separate points during the boil in the traditional recipe. Is that corn/cane sugar or is that the Dark Candi syrup? Also, according to beer calculus my OG is 1.092 as is with zero corn/cane sugar...just the 3# of Syrup and the extract. Should I stray...

That's fine. If I can get close, I'll be happy. Before I started this journey I realized I wasn't going to get A+ results....the question is am I going to get like an A-/B+ and is it worth me brewing over a proven extract recipe?

What do you mean by temperature control? I mean, I know the basic idea...but what would you recommend as minimum equipment to try and get as close to a Westy12 with an extract? If it requires someone that's obsessive, I'm the man for the job! Haha, I know I must sound like an idiot. Westy12...

I'm doing this with a friend that has several dozen under his belt. The problem is college apartments and budgets don't allow us to do all-grain. Two friends do a lot of extract-based brewing, and I've learned at least as much from them as I have from reading on here. The only thing that...

Question on the yeast. In my recipe, where do I go with quantity? I've only helped brew one batch so far, and it was out of a kit. Do I just get one package of the WL530/WY3787 and hope for the best or what? I know this is a really stupid question, but I AM asking it :D

Awesome. Updating recipe now, then.

That works, I guess I'll do it that way. I was told to wait for it to boil so that the upwards currents would help lift the substances due to convection. I tried it this past weekend (my first brew, a Scottish 80 kit from NB) with a friend and we got very little scorching using the convection...

Yup, fermentation schedule will be untouched. I just saw the hop schedule (total newbie) and will follow it. Should I boil the whole thing for 90min, then...or boil the hops for 30 and then put the Extract and Candi Syrup in for 60min? I think I decided on the LME from MoreBeer as it's...

Oh, and BeerCalculus is saying: 9.7%ABV, 24.7 IBU's, OG 1.094, 38 SRM for a 5.5Gal batch with the ingredients listed above.

Alrighty then, how about this iteration. I used BeerCalculus for my helper this time. Biscuit 8oz, Caramunich 16oz, Chocolate 4oz, & Aromatic 6oz steeped for 30min's between 160F and 170F 5lbs Briess Pilsen DME or Briess Pilsner LME all added for 60min boil D2 Candi Syrup, 3#, added for 60min...