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Assuming that Duvel does use corn sugar and a yeast strain at least similar to the WLP570 that is claimed to be 'the one', I have found in my own attempts that I simply do not like either one of those ingredients used in this context and have just dropped the whole mission to clone it. Corn...

I think the 'it depends' statement may really translate to: are you trying to duplicate the Duvel process, or are you just trying to brew a good Golden Strong? In my opinion, and in my homebrewing experience, cloning a specific Belgian beer is quite hard to attain. Whereas, I've had great...

Agreed, timing is key. In a closed container, waiting an extra day or two to rack is not a big deal. With an open ferment, this could be a problem. You really have to rack as soon as its ready. Its really ideal to use a top-cropping strain for this. All strains will produce some...

I realize the post is old, for anybody still looking, searching, etc, I've got some tips from my own experience that could certainly help. #1 - You really want the grist to be 100% pilsner. Looking at fermentables, this is 85% whereas the sugar is around 15%. Any bit of specialty malts...

t'would be great to include the yeast strain with your shots! One of the many joys I've found with open fermentation is that you can actually see how different strains behave during active fermentation. Some don't produce any krausen whatsoever, and some don't seem to ever let go of it. And...

Do you have any health food stores around? many carry bulk herbs so you just get what you need on the yarrow, the others you'll have to order. Wildweeds is the best source to get it all

I agree its a flexible style, but in my opinion, there are enough consistencies within the examples we get here in the states to define a guideline. As vague as it is, farmhouse style may be the umbrella that this fits under. I think soon enough, we're going to see American Farmhouse as a...

Fermentation length is really up to you. Especially with the high ABV, I think this is a good one to age. Some people like to bulk age, and some bottle when its done and let it develop in the bottle. I racked from primary after about 7-10 days then let sit in the secondary for about a month...

DO NOT OPEN/SPONTANEOUS FERMENT AT THIS TIME OF THE YEAR!!!!! Sorry to pound the caps, but I strongly discourage this idea. I actually brew a lot of sour/funky beers, I do mostly open fermentation, and have cultured wild/native brewing microbes. So, that is to say that I certainly embrace the...

I think the beer in the photo was an IPA (o.g 1.060) with WLP001 Cal as the yeast. I've been top cropping yeast with this setup and the repitchings have made super healthy, vigorous fermentations since there's so much viability. I heard on a Jamil show that he didn't recommend 001 as a...

That's a really interesting idea! I've been wondering what else I can use if I ever upgrade to a 10gal system in the future. My only concern is that the molded handles and such would be harder to clean. You could cut that whole top rim off though and just be careful with cleaning as to...

Another point to keep in mind... Bacteria and wild yeast are not Bugs! They do not have legs and they cannot simply climb into the fermenter. The fact is that anywhere there is anything, there are microorganisms present. Even your hand sanitizers and kitchen cleaners can only claim to...

I'm still doing ALL of my beers with open primary like this. Given that I'm fermenting only 5 or so gallons at a time, that puts my vessel ratio of diameter/width to depth at about 1:1, which is ideal for open fermentation. Some of the professional breweries in Europe likely use vessels that...

the start of active fermentation - mostly just foam but looks really neat, almost like an aerial view of mountains. The darker stuff is trub that can be skimmed off.... peak primary ferment - the krausen is about 2 inches thick close of up krausen near the end of primary -...

I made a heather ale with the base recipe being that of a saison. I didn't realize when I brewed it, but you need a lot of heather for it to really shine through (like a froach ale) - about 6-8oz for a 5 gallon batch. I used about 3 and it doesn't seem to really stand out enough. I thought...

In brewing, one of the biggest lessons that I've learned is: KNOW YOUR INGREDIENTS! Now I don't want to come off insulting, and I certainly don't consider myself a brew master yet, but I want to challenge some of you especially when it comes to Gruits or herbed beer recipes. The thing I...

What recipe did you end up going with? I added White Labs Sour Mix to a portion of my original batch and set it aside (its still in the carboy now). I don't really think its going to contribute much at this point though, maybe a little brett character. Beers with yarrow tend to turn out...

It's *******. I made fresh teas last summer and sometimes I swear it tasted like bubblegum! Collected seed and plan on planting again this year. I grew Ashwagandha before (was too late last year). It's actually in the Solanaceae family (same as tomatoes) and has a similar cultivation...

I was just surfing around to see if anyone else has posted a beer with Tulsi. Great recipe ideas here, love it! One of my upcoming beers will be a Belgian Wit with Tulsi. I have grocery bags full of the Tulsi I harvested from my garden last summer. The homegrown version has an amazing...

of interesting note...found when looking at terpenes.. In that very article you've linked, there is more information about the medicinal or therapeutic potential of the plant than the poisonous. There is no doubt that there are toxic constituents, however in plant pharmacology, the...