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Just a recap. Brewed a AG belgian dubbel on Nov 30 and kegged it tonight (Jan 23). OG was 1.072 and FG is 1.010 for a 85% attenuation rate which is great. The recipe is for the Westmalle Dubbel from Beer Captured and gives no info on kegging. I usually keg my belgian wits or hefe's but...

I had my first DT and I was very happy and sad. Happy to have finally tasted such an awesome beer and sad it took me so long to find it. While I've been busy brewing all the other Belgian clones out of the book Beer Captured I am going to do there DT clone which is close to this recipe only...

I am drinking my first holly and it is fabulous. Brewed beginning of November and bottled 3 wks ago. My FG was only 1.018 for a abv of 8.4% which I am happy with. The spice tea is lacking but I am happy with that. The malt flavor is perfect. As everyone says.......should have made a double...

Just an update on this brew. The whole carboy finally went dark and that's how I knew it cleared and was ready for bottling. The FG was 1.012 for an attenuation of approx. 85% and hopefully a nice crisp malty flavor. The abv is 9%....whoa!!! Here I am measuring FG. The smell was delightful...

"patience is so difficult when it comes to this hobby!" Whoa you are so correct! Unless you are brewing multiple batches or larger batches or constantly brewing while waiting for one of your batches to mature, you are drinking your beer too early!! I am down to my last two 22oz Belgian...

So how about 2-3 weeks in secondary and then sit longer in the bottle? Is there any difference in where it conditions?

You are right. It is very clear. So the yeast light refraction makes it look black. Wow! I would have never thought of that. I figured the bright room and white walls why would the clear part look black or dark. Thanks As far as the moving yeast to the secondary I have a question. I...

This is a recipe from beer captured and said to rack to secondary for 6 weeks. It is a Belgian Golden so I hope it all doesnt turn black

I racked to my secondary and within 2 hours I had a black halo on top which was not there during the primary ferment. Please advise as to what it is.

Wow so you say its off after "months". Mine was really off after I chilled the wort before pitching. Then it was off but not as much after 2 weeks fermentation. It sat in fermenter for another month then I kegged and carbed up and that was when it finally started to taste good.

I brewed my first AG on sunday and the OG was 1.084. I am not getting very good action thru the air lock and I am fine with that because the bucket lid doesnt have the seal in it. It was bubbling slowly for a few days but now is non existent. I was going to rack to my carboy so I can see...

Got it! If a recipe states a hop with a certain AA just figure out the hbu and adjust for a hop of differing AA. My only problem is why use .92oz then have to store .08oz. Perhaps use the .08 in addition to the .5oz at the 30 min mark. But then again why complicate things. Thanks for the replies.

Got it! If a recipe states a hop with a certain AA just figure out the hbu and adjust for a hop of differing AA. My only problem is why use .92oz then have to store .08oz. Perhaps use the .08 in addition to the .5oz at the 30 min mark. But then again why complicate things. Thanks for the replies.

Sorry I should have added the hop schedule. It was 1 oz 60min then .5oz at 30min and .5oz at 5 min. This was my first all grain and I added an extra lb of 2 row so I just kept the amount of hops in the recipe. My OG was 1.084 so I guess I did pretty well with my efficiency using batch sparging...

I am brewing the holly holiday brew from the recipe section. My question is in regards to the AA of the centennial hops. The recipe states centennial hops with an AA of 9.4% and the ones I bought are at 10.3%. Do I just use the entire 2oz or do I adjust? I know it really comes down to taste...

Finally. I have been using the hbt app and could not find the page you linked. Thank you.

I want to brew a spiced (cinnamon, nutmeg, ginger) holiday ale around 6% well balanced and ready by mid December. Please hit me up with a recipe! All grain.

I want to brew a spiced (cinnamon, nutmeg, ginger) holiday ale around 6% well balanced and ready by mid December. Please hit me up with a recipe! All grain.

I am putting together my list for a blonde. Of all the beer I have drank in my life I just had my first Leffe. It is like a hefeweizen in the fast lane! I love it. Fortunately I have the book Beer Captured and there is a recipe for this brew. Although I havent read any success stories of...

Oh well no one replied but I am going to update this brew. The off taste must have been from the briess traditional dark. It needed to meld with all the different ingredients. I left it in the fermenter because I thought I burned the extract and didn't want to jam up a keg space in the fridge...