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Can't wait to hear how it turns out. I brew with Nelson a lot. Great spicy/passion fruit notes

so i should lager it then. i have a temperature controlled fermentation vessel but havent done a starter. Im going to have to pitch like 3-4 vials.

Im brewing a Baltic porter tomorrow and am wondering if i should use lager yeast or ale yeast. I'm leaning toward wlp810 fermenting at 60ish degrees. my other option is wlp002 fermenting at low to mid 60s. Any help will be appreciated. Cheers

I have heard of pitching champagne yeast if you need more yeast at bottling

It doesn't make a difference what means you use IMHO. The drill and aeration stone method make it quicker to get oxygen to the wort but I always shake. Whatever you feel like doing really, and is easiest for you. But make sure you sanitize the drill equipment if you are going to use it

You can do the drill if you want but make sure you sanitize the heck out of everything. The drill bit that will come in contact with wort etc. I shake my carboys after I fill them half way (not as heavy) and then shake again when it's full. Shaking is the cheapest way to go but you can also do...

If I say carboy, is it usually assumed to be the glass kind? I don't assume that when people say it. I just think of a jug and leave it at that.

First I'm no expert and don't claim to be but what I know from reading some books and just browsing this site is 1. If you are checking readings on the hydrometer every few days and they are changing(meaning going lower) then you want to keep it in primary for another few days. Keep taking...

I will condition at 72 then. That's what I thought but I guess I just wanted to hear some suggestions on other ways but thanks everyone for helping. Cheers!

Awesome thank you!

so keep the bottles at room temp for 3 months and then refrigerate before drinking?

i have a wine cooler that i can put bottles in and control temp. i can use that no problem but what temp should i store at for 3 months?

i posted this on the bottling forum but wasn't getting any hits. thought i would try here...........I am going to bottle my Belgian Tripel tomorrow and wanted to know how to store the bottles. I have a temperature controlled cooler that i can use but i plan on conditioning them for 3 months at...

I am going to bottle my Belgian Tripel tomorrow and wanted to know how to store the bottles. I have a temperature controlled cooler that i can use but i plan on conditioning them for 3 months at least. Should i keep the bottles at 72 degrees the whole 3 months? or should i keep them at 72 for a...

i do 5 gallon batches and use 4oz of priming sugar in the bottling bucket. You shouldn't have to add more yeast because yeast will be in suspension (floating around in beer). The priming sugar will awake the yeast and then they will produce CO2 for ya. im sure other brewers use different amounts...

thanks beergolf, thats good to know. i did up the temp to 72 degrees now for the rest of the time in the fermentor. I will check it in a few days and leave it to just make sure. im in no rush so ill take my time and make sure it turns out good

i'm definitely going to let it age but i was just unsure on what route to take...bottle and let age for a few months or... secondary for awhile then bottle and age more. thanks everyone for all the help

ok cool, i just wasn't sure if that was bad or not also, should i do a secondary or just go straight to bottle?

I brewed a Belgian Triple and it has been sitting in primary for 2 weeks now. the OG was 1.071 and i just did a test on it today and its 1.008. Is this bad? should i let it sit in primary more? dont you usually want around 1.012ish or so for belgian final gravity. Im still new to brewing so...

I know this is an old post but I'm new to brewing and I just put my Belgian triple in primary with this 545. It's been two days and has good activity, planning on taking a reading at 2ish weeks and leaving on primary for another 2 weeks after. Then going to secondary. Hope it turns out good!