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Hi, Back in the beginning of February I made a big English Barley Wine. The BW recipe is one I've used before and won several awards with. OG is 1.105. I used WLP007, Dry English Ale, for primary fermentation. After about a month it pooped out at 1.038, usually gets down to about 1.023, so I...

I did a lovely Belgian Black Ale with this strain. I used caramunich and carafa special II for color without too much roast flavor so the yeast esters could still shine through. Came out nice. You should be approaching 1.010 in about 3 weeks or so. Sent from my iPhone using Home Brew

Next time I use tamarind I'll stick with the pods, crack them and pull the flesh out, and throw them in a hop bag for the whole boil. Sent from my iPhone using Home Brew

The paste usually comes in a 1 lb package. I'd start with half, taste it, and adjust up to your taste. I could see using the whole pound without it being too much. Sent from my iPhone using Home Brew

Yeah, I did star san in a spray bottle. Foams up nicely. Sent from my iPhone using Home Brew

Yeah, there are products available. I just haven't found any that give the same fullness of flavor you get from the pods. I've cooked with several of them and just haven't liked them as much. Just my own snobbery I guess... Sent from my iPhone using Home Brew

Something I did find, I hooked up one of the gas lines to an empty keg. With the gas manifold to that line off I could still hear gas slowly getting into the keg. Once the keg was pressurized it couldn't be heard any more with that line on or off. I tried the unhooking the lines and cranking the...

I annoyingly can't seem to track down the date of my last CO2 refill, so I'm not sure how many were carved/served. I'm guessing about 5. I just refilled on 2/8/14. I'll keep track of it for now. So far one new keg hooked up, about half a keg bottled up, and 4 others that were already carbed...

I hope it comes out as good for you as it did for me! Sent from my iPhone using Home Brew

Following is my recipe, process, and what I'd do differently for one of the most delicious beers I've ever made/tasted. The base recipe is a stripped down version of an award winning Belgian Dubbel recipe that was adapted from the one found in Brew Like a Monk. My intention was for a nice red...

I've got a kegerator with 5 taps. For the longest time I've had only 2 to 3 cornies hooked up at a time and the CO2 has seemed to last for 4 months or so. Ive recently ramped up my brewing and for the first time have had all 5 taps occupied and rotating since December. My CO2 is only lasting...

Around the backside of

Yeah, definitely cold crashing first. Interested to see how that goes. The yeast strain for this beer was an unreleased Belgian strain from a new yeast company on the west coast, Gigayeast. Solid yeasts, good guys too. Our home brew club got to test run the strain and had a competition for...

Ok, it's been a couple weeks, so I checked the Tripel. Wow! Really nice. The pears come across nicely in the nose and the honey is a subdued undertone on the palate. The gravity hasn't budged from 1.014, so I'm thinking ill do the gelatin fining soon. It's close to 11% ABV, but you would never...

Politician steeped in the

Well, i put a keg of brown ale and ESB in the keggerator today after doing corn sugar in the keg, 1.8 vols CO2 for the brown and 2.2 vols CO2 for the ESB. They both poured beautifully, with awesome head retention and exactly the intended effect. So nice to hook a keg up and have it ready to go...

Thanks for the input, Matt. I had already racked to secondary when I saw this. I had planned to bulk age it for about a month in the secondary. I also always bring a little bit of the yeast cake with when I do so. It has a 1/4-1/2" mini cake at the bottom now. After 30 days I'll see how clear it...

OK, I added the honey and pears on 11/13/13. I only wound up with about 2.5 lbs of pears. I peeled them, cored them and brought them up to a boil in about 3/4 gallon of water. I added the 1 lb of honey to that and pureed with an immersion blender, let it cool and added it to the carboy. My...

I forgot to mention before that my SG was 1.084. I realized that this is before addition of pears and honey, so my efficiency was actually quite a bit higher than Beersmith calculated. That put my efficiency closer to 84%. I usually lose some efficiency in high gravity brews. Is this...

OK, I brewed the Tripel today. Started with distilled water. To the mash added: 1.1 g CaSO4 1.1 g MgSO4 0.3 g NaCl 2.2 g CaC 1.9 ml Lactic Acid To the sparge water added: 1.3 g CaSO4 1.3 g MgSO4 0.3 g NaCl 2.6 g CaCl Final concentrations according to Bru'n Water were: 41.1...