Recent content by lsnadon

Long, long time ago, I went to a couple of their meetings. They used to meet at Uncle Charlies on the 1st Wednesday. Not saying they are good or bad, just didn't float my boat. I think the club members are the reason the store is there on Depot street (I think the guy that runs the Depot...

Laramie has one, sort of... In one of the flea markets over there, is an almost complete setup, just no real person to talk with. But the supplies are there when needed. Depot Street has nothing to do with any brew pub in town, to my knowledge. It is run by a guy who is also part of the...

Where did you get your grain? I too, brewed a wheat today. I've done many of them, but today, the efficiency was about half of my norm.... Be interesting if we both got our grain from the same place.... looking back on what I did today, I have a suspicion or two about the grain I received...

A friend of mine brought me one back from Germany (I was in England at the time). Also in the 80's. I remember back then, it was the strongest beer available. Yes very alcoholic tasting and powerful. Not bad though, in my opinion when you consider the niche it was trying to hit. I think the...

And the point I'm making, we all like something different (but there is indeed, some real swill out there - I've made some myself)

This one is a great beer as well

Another one on my good beer list

Now I put that one at the top of my list for best beers

Beersmith. I don't understand what others mean by not being able to re brew though. Just increment the recipe name with a number added. All of my brewing notes are inside Beersmith as well.

I know this will rub some the wrong way.... English Bitter, 1.045 or so SG, i'll brew on Saturday and I'll be drinking on the beer engine on Friday. All grain, WLP002.

I wouldn't. The time I used it, I put in the recommened amount and gave a gentle stir. It was for a Belgian too, am Abbey style. Later that day it was fermenting again and finished up two days later. The fg dropped from the high 20's to the teens.

Myself, I never ferment a Belgian (for the most part) below 80 degrees, usually as high as 85 and once I even hit the low 90's. While not an exact answer to your question, raise the temp, you are, in my opinion, too cold for a Belgian. Also, throw in some fermaid, it'll drop the fg another 5...

edit -- looked up what I said and I was thinking incorrectly. Never mind.....

I'd be very interested if you find/found a recipe. I think you'd need a bit of yeast though... And.... fwiw, my dog will eat his own crap, but will not touch a cracker with Marmite on it.

So, for years and years, I've been doing all grain. Occasionally I strike in at 120 - 122 and rest for 15, then raise to 144 for another 15 minute rest, then raise to my desired conversion temperature, usually 150 to 155 or 156, depending on the style (bocks and some Belgians at the higher end...