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Correction. FG was 1.012

ok, let's see... This recipe is darker; I'm not sure if it's the dark candy or too much munich/crystal. Mine finished too low, resulting in a 8.5% beer instead of 8%. The extra alcohol is hidden well by the extra something (I think it's the candy sugar). It tastes sweet, which surprises me for...

I haven't done a side-by-side yet. I've actually only had two bottles of it so far (it's been aging). I'll try to do that this weekend and let you know.

Per mrmalty.com If you give the starter a good shake periodically, you would need a 2.4 liter starter: 240 grams of DME and then add enough water to bring the total volume to 2.4 liters.

Did you pour the beer into a glass? If you drink from the bottle, the yeast will get mixed into the beer. Sorry, had to ask.

What about testing for startch conversion?

I think, but not certain, some of those grains have the proper enzymes needed for mashing, so you'll effectively have a mini mash going on while steeping.

Max temp for that yeast is 72, so yeah that could be where the smell is coming from.

no. lots of people use vodka

Yes, there is enough yeast to do the job. Rehydrating is recommended, but not required. I think the issue with not rehydrating, is some of the yeast can die from the shock going into the wort. Going into water gives them a chance to wake up. A hydrometer reading will take away the worry; I'd...

You could: 1. make a 2 liter starter with your 1 vial - This will give you about 2.6 vials worth of yeast 2. make a 2 liter starter with the slurry from above - This will give you about 4.5 vials worth of yeast 3. make a 3 liter starter with the above slurry - this should put you...

Watch out! What does Mr. Malty say next to "# Vials or packs needed with starter" You need that many vials including the starter.

mrmalty.com says you need 1.6 vials for a proper pitch rate. Even if the starter doesn't get you there in 5 to 6 hours, it will definately give the yeast a nice head start, so it's well worth it.

I just brewed a trippel with OG of 1.080 and it hit it's target FG in 4 days.

Where is this OG coming from? I punched the recipe into beersmith and get 1.076: Est Original Gravity: 1.076 SG Type: All Grain Batch Size: 10.00 gal Boil Size: 12.13 gal Boil Time: 60 min Brewhouse Efficiency: 75.00 21.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 % 2.50 lb...

Yeah, that looks pretty easy. Ok, switching to PM. How's this: 5.25 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 46.66 % 4.00 lb Pale Malt (3.0 SRM) Grain 35.55 % 0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.45 % 0.50 lb Munich Malt (9.0 SRM) Grain 4.44 % 1.00 oz Northern...

Koningshoeven seems darker than a typical tripel. If I start decreasing crystal, I lose the color and I'm guessing the flavor will be off. Here's a good pic (hopefully this works): http://lh3.ggpht.com/_x__N4GxTtCE/SrwhQsAoxqI/AAAAAAAAAe8/rjNVsZrwpTM/P1020245.JPG

Pretty sure Munich lacks the enzymes needed, so I would have to use some base malt too. Then I'm looking at 2 hours of extra brew time to mash and sparge. Big difference between steep and mash.

I'm trying to avoid a partial mash. Munich requires a mash right?

Hi all, I want to brew something close to Koningshoeven's tripel. Here's the ingredients they list on the bottle. Malts: Pale, caramel, munich Hops: Hallertauer Northern Brew, Slovenian Super Steirer, Tettnang Tettnanger Bitterness 27 BU ABV 8% Here's the recipe I came up with...