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@Earthson - Did you end up finding a solution that works for you? Fellow Canuck here with a basket from OntarioBeerKegs, and I was looking at those hooks from Clawhammer as well but hoping to find something cheaper.

Great info! :rockin: Thanks badlee! Do you you have any notes on the German or Flemish blends? :mug:

Hey badlee, do you have any more info on Barrett's recommended process/temp schedule? Is it basically the same for the different blends or does it differ from product to product? Thanks! Blair

Thanks Mors, I went ahead and rehydrated mine as well. Pitched G4 into my first berliner weisse style brew last night. A bunch of firsts for me on this brew- first berliner, first decoction mash, first no boil and first sour/lacto pitch! Hoping it turns out alright! :mug:

Does anyone know if it is recommended to rehydrate these before pitching or just add the packet directly to the wort?

Thanks for the info zymurgyman. This particular batch of mine is long gone but I won't give up on using the 1214 Belgian Abbey strain. I now have a better fermentation setup with dedicated fridge, heat source and an STC-1000 temperature controller so I should be in a better position control...

Thanks folks! From the sounds of it AZ_IPA's original melamel went over well when served carbonated so that's what got me thinking I should do the same. Perhaps for force carbonating with CO2 is the way to go for me, but admittedly I don't have much experience (and even less success) bottling...

I have had my first mead (AZ_IPA's raspberry melamel) bulk ageing in a carboy for nearly 2 years now and I would like to carbonate some in bottles so I can give it to friends as a gift. Should I add additional yeast (maybe a champagne yeast?) at bottling time to ensure carbonation or would there...

Great stuff Revvy! I have been wondering what I could use as an inexpensive thermowell. I checked at my local Home Depot and Rona but the only rigid supply lines I could find were chrome plated copper. Does anyone know if there are any concerns with having this in the fermenter for extended...

Sorry to resurrect this thread again, but volcar- any tasting notes on your chai stout?

Well looks like I might be in trouble here. I took a hydrometer reading yesterday after 9 days of primary and my gravity is still 1.030. Some bubbles were present on the surface of the beer but much of the krausen has fallen away. My gut reaction is to maintain the warm temp, RDWHAHB, and...

Sorry, forgot to mention that I was using an electric blanket for heating, but you would probably have better heat distribution if you used a water bath and aquarium heater. I initially had the electric blanket beneath my carboy but I soon removed it and secured it to the side to avoid cooking...

Hey MisterShah, I started to warm mine up near the end of Day 5. I have brought it up to about 80 F (27 C), which is admittedly outside the temperature range listed on the Wyeast website, but I think still acceptable given the that this is a Belgian and the bulk of fermentation is hopefully...

Thanks for the advice everyone. I have started to warm this up. I am kind of hoping for the best of both worlds. With some restrained Belgian characteristics throughout the bulk of fermentation but hopefully by warming it up, I will get better attenuation and hopefully I will still get some...

OG was 1.050. I was thinking I would take another hydrometer measurement once CO2 production seemed to stop. I am a bit curious to see what the gravity is at right now (Day 5) but as I mentioned, I'm still getting some CO2 production, although it has obviously slowed a bit.

Hi folks! I pitched one smack pack of Wyeast 1214 Belgian Abbey into a Belgian-American IPA (recipe from Randy Mosher's Radical Brewing). The smack pack swelled right up after smacking and fermentation appeared to start normally ~12 hours after pitching. The recipe suggested to keep the...

Thanks for the replies guys. I think I am going to go with the brewed tea leaves instead of soaking them in vodka. Cheers! :mug: Blair

Hi folks, I just want to start off by saying thank you to everyone for HBT such a great resource for new brewers! This place rocks! :rockin: I brewed up a partial mash version of BierMuncher's Black Pearl Porter to bring to a friend's wedding and I was hoping to get it bottled soon. I...

Should frozen fruit be added to the secondary while it is still frozen? Is there any concern with cold shocking the yeast that is still active in the secondary?