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I know ozark brewing supplies in Johnson city has some good supplies. I work in JC so that works out for me. So far I've brewed a few extracts and my favorite by far is a Belgian Wit. It would be a lot of fun if we got a group together up here. Bring your brews and trade recipes and such.

Georgia avenue here!

I do have a rubber mallet. Might have to try that on at least one bottle just because.

Just looked it up. Looks like a sweet piece of equipment. I think that's the way I'm going to go. Thanks!

Tonight I got my Belgian Wit out and started bottling. Everything was going well, everything sanitized. Transferred from the fermenter to the bottling bucket with no problem. Had a tough time capping the first 12 bottles. Then it happened. Shattered a bottle neck. Then two more. The bottling...

Ended up using regular priming sugar, played it safe.

That's what I'm leaning toward.

I have a Belgian Wit that is about ready to be bottled. Do you think using honey instead of regular sugar would be good for this kind of beer? I should have access to honey, light brown sugar and regular sugar. Or would it really even matter which one I would use?

I see what you did there ;) So I pulled another reading and a small sample to taste. Gravity is falling nicely, going to let it sit and do its thing. Still a steady 65 degrees. It looks and tastes great I think (for flat beer of course). This Belgian is not too peppery and as of right now has a...

Not really freaking out, more curious than anything.

Thank you all for the welcomes. I will admit I forgot to check back on this thread.

Jonesborough isn't that far. We have family over there so it's not a bad drive at all. Do you know if there is any info on the group in abingdon, like upcoming events?

That's good to know. It doesn't bother me at all as long as the beer turns out at least drinkable. This is why I want to switch from the buckets to a carboy, so I can see what's going on a little easier. Thanks!

I started a Belgian Wit on Saturday and it's been sitting in the bucket, fermenting at a steady 65 degrees since then. Shining a light on the lid showed that the krausen had already fallen, so I waited a day and popped the lid to check it out, and I saw this. So, is this fairly normal, or is...

Hey all, finally took the plunge and started my first brew not long ago. Hoping I can get some good advice from you all as turn out some good beer. Cheers! :tank: