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:tank:

indeed, just boil longer and then add the hops.

clean up the mess and leave it be. You will be fine. happens all the time :-)

dont use camden tablets, and don't heat it up. just use as it is. i am a beekeeper and use lots of raw honey in both beer and mead. Dont worry, you will be fine!

7,20 KG Bestmaltz RedX (40EBC) 450 gram Wild flower honey 31,5 gram Saaz@60min. 18 gram Strisslespalt@20min. 15 gram Aramis@20min 5 gram Saaz@5min 5 gram Strisslepalt@5min 5 gram Aramis@5min 6 grams Irish Moss @30min 2 grams of Yeast nutrient@10min 20 grams Danstar Belle Saison...

:drunk:

welcome!

a glass with 2 liters or more of cold golden goodness, thats a big beer :-)

most saison yeasts take a long time to ferment, but will go very low in Fg on the end. they can take up to 2 months to ferment. just up the temps a little and wait some more.

I made a beer one,s with only pine twigs for bittering. it works, but next time i ad some bitteringhops and use the pine twigs only for aroma. use sprousse twigs, they are more pleasant

go for the Wyeats 1214. its the chimay yeast string. gives you fruits, spice peppery and some bananas.

no limits here, i have to keep up the drinking because i need the empty bottles for my next brew :-)

I used a lot of plain table sugar in my early days of brewing and never had a problem. nowadays i am a beekeeper i replaced the sugar i used before for honey. Just because i have it on hand all the time.

how is the smell and taste? just try to bottle if its oke. you can trow it out later if it sucks.

I don't think there is something like a remaining stock :-) but if you visit Holland you are more then welcome for a beer. just bring some home brew or something local and we swap/drink together :-)

I have some bottles of cantillon out "79 I will taste one this weekend and let you guys know how it was. @dmoore714 i have no idea how much some of the bottles are worth. A guy i met at a beertasting was very interested in a 3 Fonteynen and was willing to pay for it. But i invited him over to...

yesterday i drunk an Tokyo black Horizon by Mikkeler and Ogne. 25 euro for a 25 cl glass pfff but it was delicious

Thats not good!!! if beer stil taste and smells good, rack it of to a other fermenter without the spooky green goo and hope for the best. But i think this batch is lost

just keep the bottles for 3 to 4 weeks on room temps, part of the fruity smell and taste wil fade out. 1 week of conditioning, and 2 week in the cooler is to short and to low temps for the yeast to clean up after the fermentationparty