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Ok doke, Just wasn't sure as since its been open to the air if there would be spoilage issues. I will say that I smelled it today and it honestly smelled like a nice Rose wine.

Well more that I made this stuff over a year ago, got busy and in the meantime the vodka in the water lock evaporated. So it has sat there with no actual water lock for some time. My question is: Is this stuff going to be ok to bottle? This is a high gravity cider. Probably somewhere around...

Thanks for the advice guys. Indeed, the beer is pretty "dirty" looking. So I'll wait it out a bit before bottling. Here's one question though. I made a Belgian beer last and let it sit for two weeks before priming and bottling. The beer was totally flat after it aged for several months. Is there...

Yes, The last two brews I made took several days for the yeast to start working. I found that rocking the carboy back and forth if it doesn't kick in usually gets things working. And as far as the fast start, indeed- it started pretty quick! Never had that happen so quickly. My guess is that it...

I'm not going to Lie, I totally forgot to take an initial gravity reading. Doh! I'm trying to remember the exact amount of Dextrose. I got it out of that "clone Brew" book. One thing I wonder about is that for the last 3-4 brews I've made, it takes like 2-3 days for the yeast to kick in. This...

Usually, it takes my Beer around a week or so to ferment. This time I decided to make a maiboch. It got off to an almost immediate start and began fermenting immediately. This recipe called for several pounds of dextrose sugar. So I wonder if that created a more instantaneous reaction. Secondly...

No because when I did open them, they did hiss just a tad. Anyhow, either they will turn out great or they'll explode and leave me a mess to hose out. It was a bit concerning that as soon as I put in the yeast, they started foaming up, which makes me think that there will be tons of pressure in...

It was in the bottles for around 3 months. They were inside the house, which is regularly 70 degrees. Prior to the bottles, it was in the primary fermenter for almost 2 weeks ( I have no secondary fermenter). The garage is around 55-60 degrees. I put them in there because I imagined they might...

So... I was very excited about how my Belgian Strong Ale turned out after letting it sit for a number of months. But when I opened one, it was completely flat. Obviously the yeast must have been dead before I added the priming sugar. Anyhow, since I figured there was nothing to lose, I opened...

I just bottled my Belgian beer yesterday. It is a clone of Gulden Daak, a very strong ale of around 11% ABV. Before I bottled it, I took a few sips. Not bad, but it had a sort of bitter taste. So my question is does bottling beer like this tend to mellow out after sitting for awhile? I've read...

My Gulden Draak clone is now ready for bottling. One of the things I really like about Gulden Draak is that it is very carbonated, almost like champagne.So I'd like to replicate that effect. The typical formula calls for 3/4 cup of corn sugar. I was thinking about making it a cup instead. How...

I've brewed 2-3 different kinds of beer this year so far and all of them did the same thing, which was have a thick head of foam at the top of the carboy then disappear when the fermentation stopped. But... this latest batch is a strong Belgian beer. At first it had a thick head of foam. But for...

Yes, I've been to Speiskammer many times. But... A cool place that has TONS of beer, including loads of Belgian and Canadian micro brews is Lucky 13 about 4 blocks up the street. They carry lots of smaller California breweries too. And if you're from Oakland, then I imagine you've also been to...

Yup! I got it from the Clone book. I like Gulden Draak a lot. I made it because the stuff is expensive in the store. It'll be nice to have 5 gallons worth of it sitting around! Anyhow, I reckon we're neighbors since I live over in Alameda. Do you go to the wine and brew supply place in Berkeley?

Well... I tell you what I'm going to do. I'm going to go to the brewer's supply place and buy 1/1/4 cup worth of DME and just follow the recipe as I should've done to start with. That way I won't find out the hard way if using the syrup version blows up the bottles. I'll let you know how it goes!

I might just go with regular corn sugar. Here's the thing though. This is a super-alcoholic beer, as in almost 11% Alcohol. The yeast is a Belgian Trappist yeast with a higher alcohol resistance. The beer I'm cloning typically comes in bottles with a very high effervescence.So when you pour it...

The original recipe called for DME, but I got Liquid malt instead, which I was told was the equivalent of DME. But what you're saying is that its actually much mower potent and could blow the bottles. That's not good!

I am currently brewing 5 gallons of a strong Belgian ale. Its actually a clone of a Beer called Gulden Draak. The recipe calls for 1 and 1/4 cups of light malt extract syrup versus the typical corn sugar. I'm just a tad curious as to why malt was recommended. Also, since the syrup is so viscous...

I came home yesterday after giving the carboy a shake and it was fermenting nicely. Thanks guys!

Thanks! That's sort of what I figured. Just gave it a swirl this morning. Hopefully it'll start doing its thing. If not, I blew a lot of dough on this formula. Probably close to $60 on all the grain, yeast, candy sugar, and other stuff.I'm trying to replicate Gulden Draak.