Search results

I've been wondering that for a long time too. Larger bubbles don't look nice.

Thanks Arcane. Can you weigh in on the need for new yeast? I've read other threads here that say it is not needed for up to six weeks, do you think 8 weeks is fine without a new batch?

I've been sitting on a Chimay clone for about 8 weeks now (4 in primary and 4 in secondary) and I'm going to bottle soon, but these instructions don't sound right..... it seems to me that there is too much sugar (and do I need to repitch yeast)?

Sounds like a winner. Thanks.

Hi Conroe, If it was ready to serve, did you keg? I'm assuming you don't mean fermentation and bottle condition in ten days? Or do you?

Hi all, After reading several threads here about not needing to transfer to secondary, I'm going to leave my Chimay clone in primary for 30 days (then maybe transfer for another week with more candied sugar, maybe dry-hopping some nettles and adding a bit more yeast before bottling—I think)...

I didn't unfortunately. I don't have a wine/wort thief and I am timid using my crappy turkey baster. Thanks for your thoughts, I hope I'm fine. :)

Hi Nateo, I'm using a Wyeast 1214 Belgian Abbey - the Propagator.

Hi All, I would love any feedback you have on my third beer, a Chimay clone, that I am worried about. Yesterday, after I finished my boil and brought the wort to temperature, I whisked and aerated as best as I could then pitched my yeast (per the instructions, I built up a ½ gallon starter...