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jfrostp - 2x GW-2ROW, 2x CM-SPIL, 1x TF-MOPA

It was decent for the first couple months after being bottled, but after aging for a long time it became awesome.

A similar thing happened to me a few months back, except instead of the tube coming completely off the pipe, the tube only got loose and spent 30 minutes spraying dirty hose water into my wort. My 5 gallon batch magically became a 5.5 gallon batch. I thought for sure that the beer would get...

Damn. Alright, I'll start doing the whirlpool trick and siphoning. Thanks Homercidal!

Hm.. so I guess there's no way to lazily dump the whole kettle into the fermenter without pouring the hot break in as well. Though, if cold break material in the fermenter is supposedly good for the yeast (and bad for clarity), then is there a trick for adding some of the cold break material...

Thanks Bowtiebrewery. Is any of that stuff at the bottom of the kettle hot break material as well? Or is the hot break material only the stuff floating on the top of the kettle?

Hey all, Up until now I have been dumping all of the hot/cold break material from my all-grain brews into the fermenter, and I'd like to start leaving out as much hot break material as I can. I really only want to remove the hot break material, so I'm fine with all of the cold break material...

That'll do the trick! I'm just going to do a single fermenter with the 1388 yeast. An apple + pear belgian would be pretty tasty. Thanks CaptYesterday!

Hey all, I'd like to brew a belgian tripel that has pear flavor in it, but I don't know how to get that flavor in there. I know you can ferment at higher temperatures to get esters in your beer for fruity flavors, but I've only ever ended up with orange and banana flavors from the esters...

The customer service and quick order turn around at Brewmaster's Warehouse is great, but what I'm impressed with most is the website. I had started out purchasing from other websites that had mediocre and difficult-to-navigate sites until I came upon the BMW website, and it was exactly what I...

Alright, thank you all for the advice. I'll give it more time.

So, I think I actually have a dead batch of yeast. A few days ago I got a vial of White Labs WLP500 in the mail, and I stuck it in the fridge until I was ready to make a starter out of it. So yesterday morning I made my usual starter for the yeast, 1 liter of 1.035 gravity wort using extra...

Here's the recipe, it's a small ~3 gallon batch: I'm adding my DME's @20, and I'm going to add the honey @5.

Ok awesome, that's what I'll do. Thanks Revvy!

Hey all, I'm about to brew up a belgian tripel extract recipe that calls for honey to be added, and I don't know when to add the honey to the boil. I'm going to be doing late additions for my DME's, so should I add the honey along with my DME's @15 just like I would with any other sugar...

Ok, got it. Thanks MurderMittenBrewing!

This is a simple question, but I haven't been able to find the answer yet - If a yeast strain is rated to be happiest between 65F-70F, does this mean I should keep my fermenting brew in a room that is 65F-70F, or does it mean I should keep my fermenting brew in a room that is 60F-65F to...

Ok, I'll stick 'em some place warm for a couple more weeks. By the way, the beers have absolutely no head. They pour like apple juice :(

Ok, thanks for the advice. How do I know if my caps are leaking? By the way, there is a "pffft" when I open the bottles. And I had put the bottles in the fridge for 48 hours before opening them.

Hey all, I've had a batch of pumpkin ale sitting in bottles in a 68F room for 3.5 weeks now, and I cracked one open and it's completely flat! I cracked a second one open as well to make sure it wasn't just a fluke, and it was flat as well. It was about a 4 gallon batch after the trub /...