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I did 2 weeks in the primary and then bottled. It conditioned in the bottle for 2 weeks before I popped the cap yesterday.

Do you use it in just your strike water, or do you use it in all places of the brewing process where you need water?

No, I'm not doing a clone. My most recent brew was: Mash 1.8 pounds Belgian Pilsner malt .4 pound Belgian caramel Pils malt .1 pound Belgian biscuit malt Boil .25 Styrian Golding (adding in 5ths) .15 pound Belgian candy sugar Pitch 1/2 packet Safbrew T58 ale yeast

No. I've never done that. Wouldn't it be easier to use distiller water with and aerate it?

Yes

I'm using regular south Louisiana tap water. Most of my beers are Belgian wheat styled.

I've been brewing for a while now and I consistently keep coming back to the same question after I brew a batch. How can I mellow the favors of my beer? I've done everything that I know of and I keep having the same problem. I can't seem to get the finish to be smooth. I always seem to have a...

Sounds good to me. A lot of that particulate matter will settle in the primary. You will be surprised after you rack it and then bottle. Gravity is your friend when reducing suspended solids.

I did a Saison with fresh jalapeño, and it was awesome. The only thing I think it was missing was a good finish. It tasted like it had a hole in it. One thing I did note was the longer it sat in the bottle, the better the beer got. After about 4 weeks bottled, the pepper really came out and...

Doing a 1 gallon batch of this, but it smelled awesome when I put it in the primary. Started with a Belgian Blonde base and went with lavender, apricot and fresh red pepper to give it some kick. I tasted it before it went into the primary.....wow! Should end up with 6-7% ABV. Anyone done...