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I would dump it, too afraid to ingest small pieces of glass.

So I forgot about this thread for a bit. After 6 weeks in the fermenter, with 2 of those being on the mango, I transferred to corny keg. This is my first kegging experience since I built my keezer. Added 70 grams of corn sugar and let sit for 1.5 weeks. Got impatient and put in keezer...

No reason in particular. I looked around different threads etc, and just found different points of view. I THOUGHT this would be the easiest way, however like stated I did not realize the mouth of my carboy was quite as small as it was, or conversely that the chunks of mango would be quite as...

I use the carboy so that I can see whats going on inside. Its fun to watch. Also, I like to use a large blowoff tube to prevent any possible issues with clogging the airlock. Came in very handy when I made my tripel. :rockin:

5 Gallon Batch 11 Lbs 2 Row 1 Lbs White Wheat 1 Lbs Vienna 1 oz E. Kent @ 60 min 1 oz E. Kent @ 30 min 1 oz French Strisslspalt @ 0 min Wyeast 3711 - French Saison 3.9 Lbs Frozen Mango added to Primary (i only use primary) after 3 weeks. Thats most of the info I have as of...

So I brewed a Saison about 3 weeks ago, and today I added the mango that I planned on adding. Well I always ferment for 4 weeks in a carboy. Well for some reason I thought the opening on the carboy was larger than it actually is. Hopefully this beer turns out alright as I was forcing...

Thanks for the reassurance. I have a love/hate relationship with the feeling of not knowing how it turns out till its bottled. haha.

Got ya, thanks for the input!:mug:

Flars: the yeast I used is Wyeast 3787 Trappist High Gravity. They say the temperature range is 64-78 degrees. The ambient in the area where the beer is fermenting is about 66 degrees. Assuming 8-10 degrees that puts temps about 74-76. Do you think there will be a lot of fusels with this still...

So I decided that I wanted to make a big beer. I have maybe 8 total batches under my belt. 1 of them extract, the last 7 being all grain. (yes im a beginner) The largest beer i made ended up around 6.5%. (sorry I forget the OG). I wanted something big so 11/10 I brewed up a nice belgian tripel...

None left at the brewery. They had a belgian tripel i believe from their scratch in bottles... and they only had i believe it was 3 kegs of impending decent left at the time. So i would guess they are out of impending decent. By the way I was there, wednesday the 19th.

Of course my luck.... i was there and the next day they had 2 new Scratch series beers coming out the NEXT DAY!!!

My resolution is to make a pumpkin porter for my brothers wedding in October. I cant find many recipes using actual pumpkin instead of spices. I want to make a porter with real pumpkin in it by October. So I have only brewed 1 Extract, and 3 all grain recipes so far in my "homebrewing career"...

The Impending Decent was FANTASTIC! Stopped by the other day and had a few glasses. Sneaks up on you with that 10.9% though! Also filled 2 growlers to go!

I would agree. I like their Summer Ale, and I do not PERSONALLY believe it to be as good as it was a few years back.

I enjoy listening to a lot of Celtic music. I generally turn on pandora and go from there!

I just sent a request to join!

Professional Firefighter.