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Oh crap I somehow missed that was for a 12 pack... that's embarrassing. Yeah, I will get those before the next batch and try bottling at least some of it.

Whoa... I can get a bottle like that with Duvel in it for $13.xx around here!

Thanks all. Don't get me wrong, I like this beer a lot; if I was served it commercially I'd have absolutely no issue with it. Just looking to tweak/improve as we all are. Agree that getting it into the glass from the keg at the proper carb level is a challenge/bordering on impossible. I have...

Thanks, I will try applying that in another batch sometime... So overall, the timeline in the fermenter/warm conditioning/cold conditioning look good if you are going the kegging route?

Sorry, everything consolidated: Brewed 9/6/24 -12.25lb Franco-Belges Belgian pils -2lb simplicity blonde candi syrup (added at 10 min) -.25lb Dextrose (added at 10 min) Mash water profile CA 59, Mg 6, Na 17, Chloride 76, Sulfate 60 Step mash 131F for 20min, 146 for 60min, 168 for 15min...

Update #2: I didn't take any more samples until Sunday 2/2/25. After a couple pints its running pretty dang clear. I took some to a homebrew club meeting on 2/3. General feedback from the pro brewer there was that it is a "great light lager!" (half joking, but saying it is super clean but the...

Update: Pitched the morning of 9/7. Kegged 10/18. OG 1.067, FG 1.008 ABV 7.7% Warm conditioned until today, put in the kegerator 11/27. Took a sample; nothing offensive about it to me; seems to be tracking nicely. Going to force carb/wing it and maybe start taking more samples around Christmas.

My understanding is that this is supposed to be a clear beer, so I assume that means no yeast in it is desirable by the time you drink it. One benefit to sugar carbing it is that I wouldn't have to sort-of-guess how much pressure and how long it would need to force carb to 3.5vol... whatever it...

I could do the keg conditioning/carb with sugar in the keg. Does it actually make a better beer, or is it just a help to make you warm-condition it longer? I can have patience if that is all it is. If you go this route, I assume you don't want to cold crash in the fermenter first, because you...

I wonder what the difference would be. Even if I wanted to bottle condition all or a large portion of the batch, all the bottles I have on hand right now come from New Belgium, they are pretty thin, and I'm not sure 3.5 volumes would be a good idea. I guess I could start buying some Duvel off...

Tomorrow is brew day for me. New recipe and relatively new equipment, but I'm expecting it to finish somewhere in the 7-8% abv range. Based on this thread I think I'm going to just take a middle of the road approach; about a month in primary, then keg it, maybe let it hang out there on gas for...

If I'm reading this right, you've been pouring bottle dregs from various beers into the same container for a year? If that's the case, unfortunately I doubt you have anything viable. You want to get the starter wort ready, then pour the dregs from several freshly opened cans (of the same beer)...

I'm wondering if anyone can link me up to some yeast storage containers (for harvested yeast) that they actually like/work well. I've never been happy with (regular?) mason jars. They don't seem to seal well at all. Looking for something that is reasonably small (~4oz), actually seals (a beefy...

Just curious, why do this instead of force carb it?

I would much prefer to stick to the keg if it is possible to get good beer that way. If aging for months and months is ideal, I might want to bottle some from the keg already carbonated, just to clear the space in the kegerator. Sounds like opinions vary significantly.

The one closest to me is literally in an old "barn" with the doors hanging open almost year round... You never know till you ask. Our homebrew club meets there, and I think they would work with me if they thought it would help.

Also I don't know exactly what I'm looking at in some of the original photos, but especially the one with the spidering coming out from around the seal... I'm guessing that isn't a place where there is supposed to be beer at all (or anything else for an infection to grow on). That to me looks...

Sorry about your luck. This is one of the reasons I don't really "get" high dollar stainless fermenters with 16 different tri clamp ports and gizmos on them, at the homebrew level. My most expensive fermenter is $100... if I were to have what I know for sure to be an infection, I'm very likely...

Thanks... I know they ferment at relatively high temp. So if going this route (say 5-6 weeks in the fermenter) would it be fine to drop it into the 60's after FG is reached, to allow for fermenting a "normal" ale alongside it in the same chamber?

So keg, 35 degrees, wait two months? That certainly works for me. I've also read accounts of (I believe) people letting it sit around at ~55f for a while, which I can do, but again would prefer not to since it would clog up my temp chamber for a while.