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Appreciate the advice. Will give it a go on the next couple and see how it goes.

I thought it was a bad idea to leave it on the dead yeast in a primary for too long. These are 8-11% Belgians and they need some time before they're consumable.

i know this is an old thread, but I'm having the same issues... literally everything I transfer to secondary gets white fur on top after about a week. I just pitched my glass carboys, got new plastic big mouths to use. I use PBW and Star San on everything. New tubing (i'm using silicone...

Well, the results are in, and I think it turned out quite well. The dryness is actually quite close to what I remember of the Achel 7 (that was only on tap at the Abbey). First beer I've made that doesn't "stick to my teeth". Going to try a blonde, but with straight Westmalle yeast rather...

Checked my hydrometer, in distilled water I'm at 0.998. So actually, I mis-read my FG, it is actually 0.999, not 0.995, but still, I've never had a beer go lower than 1.008 and was expecting something closer to 1.010-1.015 for this particular brew. I'll see how this ends up, but yeah, I'll...

I don't think that's the case, but I will check to make sure... I also started a batch of rhubarb wine last night and the SG I measured was what I was expecting.

it was a bit light and "boozy" as expected with a young 10% beer. Since I'm doing BIAB with no lautering (I just squeeze the bag) I shoot for 65%, was expecting 1.075'ish with this batch. I'll check my hydrometer tonight. My first two BIAB batches have both been Belgian style blonde's, first...

3rd BIAB, tried to replicate Achel Bruin 7/8. 11 lbs 2-row pale (LHBS only had about a pound of Pils the day I was there) .5 lbs chocolate .5 lbs carapils 1 lb D45 syrup 2 lbs beet sugar mashed at 152 for 90 min, 75 minute boil, added the D45 and beet sugar at 20 minutes left. SG 1.070, FG...

So I tried again... used someone's tried and true "DragonMead Tripel" clone I think it was (can't find the post now)... Anyway: 9.1 lbs light lme 2 lbs plain extra light dme 1.5 lbs cane sugar 12.6 lbs total, 12% sugar 1.8 oz Hallertau @60min .4 oz Goldings @30min .8 oz Saaz @3min...

Thanks flatlander, guess its time for a re-read... Just checked my second Tripel that I bottled in November, no bubbles. Guess I'm going to be picking up a couple carbonator caps this weekend and a bottle of CO2. I'm going to start kegging soon, so its not like it will be a complete waste...

yeah, I just want to avoid what happened with that cbc-4 "rescue yeast" crap and my tripel, it absolutely wrecked the flavor and didn't carb much, I assume it wasn't hearty enough to handle 9%... I suppose I could use a dry champagne yeast or something, that's only a buck and would certainly...

I do have one more question... should I just put this thing in a secondary and let it mellow for a couple/few months then get another pack of 1762 and re-pitch a few days before bottling? I'm really worried about this, I do not want another flat beer. Seems like others that have made big...

ok, so I chickened out on the mini-mash, didn't want to try to bring any more equipment home until I make a few really good beers ;) so this guy started out at 1.100, I kept it cool for a week then brought it up into 70 degrees (added second 1# of D-180 and a bag of Bourbon barrel cubes) or so...

not really... don't have a very sophisticated setup at my house (hoping to change that someday). I can start it at around 62 and keep it cool for a week, then I can bring it up into the warmer part of the house and get it to 68-70 for a week... Then I'll throw the bucket belt on to warm it up...

so if I was going to use 2# of Dark Candi syrup, hold out 1# or 1/2# and stir it in after a few days? Will look up the mini-mash, always up for something new to try...

right, I should have stuck to my guns and just used more 1762 and priming sugar because of the high abv...

So with my last Tripel/Golden Strong "conditioning"... its time to start another. Been digging the Boulevard Smokestack Quad/Bourbon Barrel Ale lately (its been cold here) and I figure if I start it now, maybe it'll be ready by this time next year. Here's what I was thinking: steep some...

I'm just afraid to let it sit too long before I bottle like I did my first tripel because that never really carbed up properly... Midwest gave me some "rescue yeast" stuff (CBC-1) that I put in my first batch, yes it has bubbles now, but it definitely changed the flavor (and not in a good way)...

cool, thanks... so if after 4 weeks it still hasn't gotten low enough, maybe pick up another smack pack and re-pitch to get it to finish?

I've started another batch. This time with a yeast starter. 6 lbs DME 3.15 lbs LME 2 lbs light Candi I used Wyeast 1762 (Abbey II) OG 1.092 pitched at 62.4 degrees, let it ferment in the basement at 65 degrees for a week, now its upstairs at 70-72. I can already smell a bit of...