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So should I just hope for the best when I put it in my wort? Don't you think it changed the composition of the yeasts? I read that DT yeast is actually two yeast strains... maybe one took over from the other during that hot day...

I'm planning to brew the Delirium Tremens clone which was discussed in a long thread on the Northern Brewers forums. The recipe is simple enough, but my trouble is with my yeast starter. I cultured up a starter from a bottle of DT a couple weeks ago, and now I want to know if it is safe to put...

A successful brew. This is actually the best beer I have made, by a long shot. It came out just right. It stopped at 1.014 plus or minus a point, and I bottled-conditioned without adding any new yeast, to a pressure of (I'm guessing) 2.9-3.0 vols. After two weeks I started drinking it, and...

Thanks for the reality check. I'm happy with 1.014, and I'm sure I won't find it sweet once it's cold and well-carbonated; beer always tastes somewhat sugary when it's flat and warm. I'm pleased with its taste already -- I think I'm going to make a lot of this style in the future. But next...

Yeah, I second what Deathbrewer says; it's a mile from my house and they have good, cheap stuff, and sometimes things you wouldn't expect: Pilsner DME and Munich LME for instance. The supplies (not the ingredients) can be a little pricey though. And I know for a fact that they don't do...

My Belgian tripel, first one I've made, is stuck at 1.014. Not bad, you say, but I wonder if it could go down a little more. Here are the ingredients: 6 lbs Pilsner LME 3 lbs Light DME 1.25 lbs clear candi sugar some hops (20 IBU or so, with some aroma as well) WLP550 Belgian Ale in a 2L...

Four days ago I brewed a beer which was both my first "big" beer and my first Belgian; I've been watching it like a hawk to make sure it comes out to my satisfaction. It's an extract Tripel made of a mix of Pilsner and 2-Row extract, plus about 15% candi sugar, to an OG of 1.080; hops are...