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Hey all. I just acquired a 375mL bottle of Cantillon Kriek from Feb 2010. It had been kept cool, the bottle felt like it may have been cellared in the ~40F range (not completely sure on the storage temp but it was kept cool). I want to get the best possible use out of these dregs, so I had a...

This weekend I'm brewing Candi Syrup Inc.'s clone of Westvleteren 12. http://www.candisyrup.com/recipes.html They state that Westvleteren 12 has subtle leather and brown sugar notes. They say that they were not able to obtain these flavors from a traditional single or double decoction...

Does anyone know what the pressure limit is on standard homebrew bottles (12oz and 22oz) that you can buy from any homebrew retailer? I'm not talking about recycled bottles, just the kinds you purchase for homebrew. I'm looking to carb about 3.5-4.0 volumes. I usually use my Belgian corked...

I'm going to bs brewing a Sour Golden Ale similar to the "Petrus" recipe in Wild Brews. Off the top of my head I believe it's 90% pils 10% Carahell (10L) to 1.055ish. I'm going to use this recipe as a starting point, but want to add a little unmalted grain to give the bugs some more to chew on...

Hi all. I routinely formulate recipes using percentages for my grain bills. I usually get about 80% efficiency. I was converting Jamil's BPA to my system and noticed that my predicted SRM was 1.7 points lower than what Jamil had listed. I'm not really concerned as to matching the SRM...

I'm brewing a calculated 1.111 Imperial Stout right now that's heavy on the Special B/c120 with Belgian Pale as the base malt and it's quite possibly the Best preboil wort I've ever tasted. I even added some to my coffee. What have been some of your guys favorites?

Palmer states in How To Brew that employing a thinner mash (>2qts/lb) will result in a better attenuated beer because the enzymes do not get as stressed from a higher sugar content (they do convert slower though). He then says that using a thicker mash (<1.25qts/lb) yields a less fermentable...

I had the luxury of trying a bottle of Bitter Monk from Anchorage this past fall and thought it was a magnificent brew. For those that haven't had it, it is a Belgian dIPA brewed with Simcoe/Citra and secondary fermented with Brett B. Off the top of my head I believe it is 1.080 with 80-90...

I'm attempting my 3rd partigyle brew. The first two were a barleywine/IPA and a barleywine/ordinary bitter combo. I know what I'm doing in the way of technique, but I dont know how to cap the mash for something that has dark grains in It already. My base recipe is as follows: 84.0% 2 Row...

I'm planning a Dupont/Brett saison in the very near future. I know the Dupont strain is finicky when not properly heated, and even then can sometimes be troublesome. I am planning on pitching Fantome/Orval/JP dregs (not sure which dregs yet). I have a couple concerns here. I do not have a...

Upon returning home from a recent trip to the homebrew store, I realized that I inadvertently purchased a sack of Belgian Pale Malt instead of the Belgian Pils I had intended on buying. Whoops! I've tried to look up characteristics of Belgian Pale Malt and all I find is that it is "maltier"...

I've recently tried both Bitter Monk from Anchorage and Rayon Vert from Green Flash and found I love the Brett/hops combo and want to try something like this myself. Last weekend I brewed up an IPA with the following recipe: 93% 2 Row 4% C-20 3% Munich 10L 1 oz Columbus FWH 60 mins 1 oz...

If I am blending a gueze, is there an efficient way to age what is left of the young lambic? My concern is that it should be left on the cake as it matures for the next year or two, but siphoning some off for blending creates an undesirable amount of headspace. I would like to have younger and...

I didn't try my first sour until earlier this year. I then read "Wild Brews" and brewed my first sour. Now I'm just back from the GABF, and man, I have certainly caught "the bug". I can't stop thinking about horsey, fruity, and deliciously sour beer. I'm going to be making a few more sours...

I'm going to be attempting my first Flanders mash schedule this weekend for a Flanders Red. I don't remember the specific temps, but it's a series of rests at something like 121,144,156, and 168 or something like that. I mash in a converted 10 gallon circular cooler with a ball valve, so...

I planned on brewing my Pumpkin Ale this weekend and planned to use WLP007 as my main yeast. The Pumpkin Ale will use a variety of spices (cinnamon, ginger, clove, allspice, nutmeg). I originally planned on using the yeast cake to ferment my insanely hoppy wet hop dIPA, but last night began to...

I have a saison that's been in secondary for less than a week that I fermented out with 3711. I primaried for about 4-5 weeks. It reads 1.002 with a calibrated hydrometer. I recently read Wild Brews which got the gears turning. I want to add some funk to a portion of the saison if at all...

I recently placed an order for 2 lbs of Amarillo wet hops for delivery at harvest time. For those who have ordered wet hops before, do they ship with an alpha acid percentage, or is this not possible as they're straight off the vine? I'm going to brew a dIPA with my wet hops. I'd like to use...

I'm brewing my first Oktoberfest this weekend. This is only my second lager so "beer" with me. The recipe is as follows: 9 lbs Vienna 1 lb Dark Munich (9-14L) 1.5 oz Tettnanger (4.8%) Wyeast Octoberfest/Munich Lager combo (my lhbs only had one Octoberfest pack left so I figured I'd do one...

I need help selecting an English yeast for my brown ale because I don't have much experience with English yeast (I've only ever used *1275 in a wheat beer and an IPA). I want a malt forward brown ale with some diacetyl and fruit notes (Yes I want to keep that Chinook in there :cross:). I'm...