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I finally had time to thief off another sample tonight, I let it warm up a little, and tasted no diacetyl. I did do the rest after fermentation was mostly done. (Learned my lesson there) I will just let it lager a few more weeks and see where it goes from there. Thanks for the advice and tips...

I have a lager I brewed a month ago. I went 2 weeks primary, 2 days diacetyl rest, and now i'm on week 2 of lagering in a secondary. I took a bottle's worth off a week ago, added a carbonation drop, let it sit at room temp, chilled it for a day. When I tried the sample yesterday, I had the...

I ended up right at 1.010 You will love the Belle yeast!

Mine came out peppery, I didn't add the pepper as the recipe called for, but the yeast gave it peppery notes. (The judges said that is one of the reasons they liked it, the pepper was from the yeast and not purposely added which they said is more desirable)

I want to thank the OP for this recipe... I won my first competition with this recipe! I changed it a little, I did not use the ground pepper, used a local clover honey, and changed to Belle Saison for the yeast. This beer not only won the category, it also won Best of Show!!

Brewed this 2 1/2 weeks ago, kegged yesterday and force carbed it today... I had to use Belle Saison yeast since the HBS didn't have 3711. The Belle yeast gave it a nice peppery taste, (could be that I fermented at ~80 degrees) I also didn't use any pepper, but did every thing else the same...

I just received my new Perlick 525PC faucets from the good folks at Kegworks, and on the boxes is a sticker that states: " Warning: Consuming food or beverages that have been served from this dispenser will expose you to lead, a chemical known to the State of Cal. to cause birth defects and...

OK, I did this recipe back in late Nov. (I actually forgot about it!), and I did a taste test. I is like pure ROCKET fuel!! I followed the recipe to a "T", (I may have had a little more honey, maybe a 1/2 pound at most) Any idea what might have gone wrong? A person in my homebrew club said give...

So, I decided to brew this again, but this time I tweaked it. (Hey, this is why we do this right?) Did the recipe the exact same way as before, except I added 1lb of brown sugar. (I wanted to add candi sugar to make it a bit more like Belgian trippel or dubbel) Have any of you added brown sugar...

I use the container I linked earlier in the post. I don't put it in my fermentor until it it cooled, (I use a better bottle) I really haven't noticed any real loss in aroma/flavor with the hop additions, but the most hoppy beer I brew is APAs. I do notice my hop flavors & aroma fades over time...

No real threat on the no chill. You are putting boiling hot wort, so it will sanitize the container. (I still store it with star san when not in use) I have even kept wort in there for a few days without issues. Recently I did a split batch, 1 with no chill, the other with my old immersion...

Look into no chill. I do that for 5 gallon batches, never had off flavors or any issues. Heck, I've even no chilled and pitched the yeast 10 days later due to time constraints.

Now that the beer has been in the keg for a few days, it seems that the hop flavors are fading a bit. Maybe I should have dry hopped after all.... I will be brewing this again, so next time I will use 2 oz during the boil, and 1 oz dry hop. I will post the results.

After 14 days fermenting, all I can say is......incredible! I only used 2 oz of Citra. 1.5oz at 15 min, and .5oz at 5 min. I decided not to dry hop this since the sample tasted so good. It was very balanced, great aroma, great taste. I have to say this is by far my best brew I have made, I am...

Thanks for the vote of confidence tcory. I am pretty excited about the Citra! I love the smell of them! Never brewed with them before...

Even though a 15 min boil is an easy brew day, I still had a few mishaps....1. I thought I had my alarm set fot 170, and then I would take the grains out, but I accidentally turned off the alarm. By the time I check on the grains, it was at 180! Yikes! Mistake 2 was i decided to use my 7 gal...

Brewing this right now using Citra and I only had 5 lbs of DME....

Not sure if we can smoke the malt. And the rules are pretty fuzzy about styles, etc... So would 2lbs or less be sufficient? I am a newbie at this type of stuff, I usually get one of the proven recipes from this site or get a kit from NB...

I have a club competition where we will get 7lbs of 2-row, 2lbs of Vienna, and 1lb of Munich. we are allowed to roast the grains, use any yeast, any amount of water, and use any hops. I was thinking of roasting 4lbs of the 2-row, so I would have: 3lbs 2-row 4lbs ?? (would this be considered...

Getting ready to mash in. I'm doing this BIAB with no chill, I did this recipe before but pitched it on a yeast cake from a RyePA...(it had a little Rye kick to it) I'm excited to see how this turns out with a clean S-05.