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I will try not to touch it for another month and then see if the overwhelming orange goes away. It is so hard when you make a good beer but want to age it.

Hey everyone, I brewed a Belgian Tripel and before I bottled I added sweet orange peel, coriander, and paradise seeds for 1 week. It has been bottling for a week now, just cracked one open and I think it might be the best beer I've ever made, except for one thing--the sweet orange peel...

I just put the blonde ale in the keg after 1 week of dry hopping with 4 oz. hops (2 cascade, 2 goldings). There is a faint bite to it due to the soap, but after carbing for a week in the keg I hope it goes away. I probably lost at least 1.5 gallons due to the hops soaking it up or the transfer...

Thanks--I chose 1.5 lbs. honey and 1 lbs. DME and used two packets of yeast. FG was 1.09 :)

Did you ever figure out a solution to your question? I have a similar question regarding dried blueberries for a blueberry ale. BTW--I'm in Stow, right around the corner from you.

Hey everyone, I'm going to brew my winter ale this weekend and need some advice for my recipe. I bought the Winter Warmer kit from Northern Brewer but want to up the gravity on it for more warming alcohol notes. The original gravity is 1.069 with the kit: .75 lbs. English medium crystal...

So hops just "cover up" any soap flavor? Will the acid in the hops help break down the soap at all? There has to be some chemical or powder that is safe for beer but kills off the active ingredients in soap. Is anyone aware of anything?

The original boil used 1 oz. Cascade and 1 oz. US Goldings. I don't think either of those would give off a soapy flavor. I've been brewing for over 5 years and have never had this issue with dish soap. I've used it more than anything else to initially clean before sanitizing. I've never...

What type is an "in your face" hop?

Will the taste of dish soap ever go away with aging? 6 months? A year? 5 years?

I brewed a blonde ale tonight and washed the fermentation bucket with dish soap. I thoroughly rinsed several times, but when I got the water level to five gallons I noticed soapy bubbles. I tasted them and in fact they tasted soapy. I also tried a little wort and that tasted soapy too. Is there...

Wow- it sounds like your pumpkin ale is much more advanced than mine! I just used pumpkin spice in mine at flameout lol. I actually have two batches of pumpkin ale- one in primary and one in secondary...one is super spiced and the other is toned down. I kegged the same recipe for my wedding...

Thanks for the link...I read that thread before...very informative. As far as splitting, right now I'm at max capacity. I have three secondaries with brews aging and this holiday ale and also a pumpkin ale are in my primaries. And my only keg is full with a saison. Plus I have an ipa on...

Sorry I haven't posted in a while. We moved last weekend...buckled the car boys in just like kids... So I just checked the final gravity and it is 1.022! Nice 8.4% abv. I was hoping for over 8 so that's great. I had a little taste and the alcohol is definitely present on the nose. The bitter...

I suppose if she got really mad at me she might dump the wort. lol Is it maybe so they can naturally replicate in their permanent environment? If they replicate in a starter, don't they get lazy once they meet their real food?

Well I have good news and bad news... Bad news: My wife came home as I was letting the 5 gallons cool to pitching temperature and I had the yeast cake sitting in a separate bowl...she dumped it down the drain! Needless to say I was very upset about it. It was at about 80 degrees and I was...

Also, I haven't used the JD smoking chips, but I normally will use 2 oz American oak chips (not cubes) and soak them with 10-12 oz. Maker's Mark for 2 weeks, then add to secondary. Perfection at its finest.

I used the Nottingham's. Even if it finished on the high side of the range (which in my opinion is good since it will have a maltier profile) it will still have a nice "warmer" abv which is what I am hoping for. I'll keep everyone posted on the progress of the brew.

I just finished brewing this and here was my final recipe with OG at the bottom: 35 minute steep at 150-160 degrees with: 0.75 lb Caramel/Crystal Malt - 80L 1.00 lb Simpsons Dark Crystal 1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 9.05 % 0.25 lb Black (Patent) Malt (500.0 SRM) Grain...