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Revvy, 3 months for a Belgian strong to carbonate? really?....That's way too long. You should have conditioned your beer warmer (maybe 75-85 degrees), especially since you most likely used a Belgian strain (or maybe even pitched in new yeast) 3 weeks at 70 degrees is a good heuristic I...

Chocolate Raspberry Stout for the holidays!

I think I'm going to be doing a Christmas Ale soon so that it can age by the time Christmas comes again. I haven't formulated all the specifics, but here is what I have so far. Any critiques? Christmas Beer 10-12% abv, 30 IBU Fermentables: 6 lb Light Munich malt 4.5 lb white wheat...

4 weeks ago, I brewed a Belgian ale (5 gallon batch) with an OG of 1.051. Two weeks ago, I transferred the beer to a 5 gallon carboy, and the gravity was at 1.027. Yesterday, I checked the gravity, and it was at 1.024. I want the FG to be at around 1.013-1.014. Is this considered a stuck...

I brewed my beer a week ago. I've been too lazy to post anything, but here is the recipe I used: 5 gallon recipe: 4.75 LB pilsner malt 3 lb vienna malt 1.5 lb Dark wheat malt .25 lb Acidulated malt I did a mixture of 50% liberty hops and 50% saaz hops .75 ou @ 60 minutes .35 ou @ 12 minutes...

Yeah definitely. I'm going to post my recipe before I brew, which will be within the next few weeks. I'm hoping this will be a nice refreshing summer ale

I think that is a good idea. I'm going to do a combination of Saaz with Liberty hops, hopefully getting my IBUs to around 20

Looks like a great idea. (but I am going to tone down the ginger quite a bit) What kind of ginger do you use? It seems like a pretty stupid question, but I'm not too familiar with ginger. I believe that there are different types.

Interesting. Thanks! Looks like I'm going to have to research about kaffir leaves.

It's going to be something close to a wit. Here's my recipe: 5 lb Pilsner malt 3lb Vienna malt 1.5lb Dark Wheat Malt 1 ounce of noble hops - 60 minutes .25 noble hops - 15 mniutes .25 noble hops - 1 minute (I'm undecided which hops I will use) Zest of half an orange (I don't know what kind...

I'm thinking of lowering the caramunich to .75 lbs. I'm afraid of putting too much of anything because I'd rather have subtle flavors.

I'm not 100% sure yet. But I want to use Louisiana cane sugar (My place of origin). "Brew Like a Monk" talks about a technique for caramelizing sugar that I thought was interesting. But I'm going to have to experiment beforehand.

I'm going to create a Belgian-style strong dark ale. It's going to be at least a couple of weeks, so I would like some input. I don't care as much about the numbers and style guidelines as much as its taste (what it could potentially taste like). I used promash for calculating. Pilsner malt...

Awesome. Thanks for the info. I am excited about this soon-to-be-brewed beer.

By the way, why would you go with the Hallertau hops and not perle ones? I'm just wondering

Ok. thank you!

Brewing a hefeweizen soon (probably in a few weeks) It was my dad's beer request lol I'm trying to be as traditional as possible, since my dad went to Germany this past October and is in love with German hefeweizens. Here's the recipe: 5.5 pounds of wheat malt - 61% of malt profile 3.5 pounds...

dude. I want one of these. the only problem is making it, even if I do get all the parts.

Can you taste the lemon in the beer from the lemon juice?

I was kinda thinking the same thing, but put in 100% Splenda (except the very small bit that is needed to carbonate the ginger ale.) You wouldn't have to worry about exploding bottles either.