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I bought a bottle of dark Belgian candi syrup back in August, used about half the bottle and was wondering if the other half is still good. It's been sealed, and it doesn't smell horrid or anything... Thanks!

So after racking my beer into the bottling bucket and beginning to bottle, somehow the tubing sprung a leak causing beer to spew out the side of the tubing. Figuring bottling probably wouldn't be a good idea, I racked it back in the bucket and put the airlock back on and am letting it sit...

I thought of a clever name and decided to go with it. It mainly deals with commercial brews so I thought it'd be appropriate to share it here. I'm not really sure where I'm going with it, but I think it will basically serve as a general log of what I drink. Anyone else do this? Any thoughts...

So I have some Belgian Saison yeast, that for one reason or another is not currently able to be put toward beer, i was wondering how this might turn out on a batch of apfelwein... completely crazy or legit? Thoughts?

I made a batch of apfelwein using some fresh apple cider (naturally cloudy) from a local apple farm, will this actually ever clear up? It's been a month, it tastes great, but it's still cloudy. I'm not terribly concerned about appearance, I just wanna make sure it's as done as it can be before I...

So I'm looking into making a simple immersion wort chiller as cheaply though as effectively as possible. The maximum boil size it would have to cool is 3 gallons. How many feet of tubing would i need to cool this boil size? I was thinking about 25 ft., but if it is plausible to go with less all...

So I have a Tripel and a Dubbel fermenting in two buckets in my basement and I'm using the wet t-shirt over the bucket method of cooling it. I noticed a thin, stain on both t-shirts up around the lid that looks an awful lot like beer. I'm not terribly concerned about it, as both seem to be...

So it dawned on me that I have some extra belgian dark candi syrup, that I am in all likelihood not going to use in the immediate future, so i was wondering if it would be a good idea to prime a dubbel with it. I imagine i might have to make some calculations based on the fermentability... what...

I'm planning to do my first partial mash (a very simple stovetop one) and was looking for some opinions on my recipe just to make sure it's balanced and so forth since i've never done a PM. It's for a Belgian Pale Ale, so I'm looking for something fairly balanced, but being a little more...

Twice i've ordered some Wyeast 3787 Trappist High Gravity yeast. I've made a starter both times, and both times the yeast has smelled not like yeast coming out of the packet and was almost lightly brown. Figuring the first time it had died during shipping due to a lack of an ice pack, i ordered...

So I just made a starter with Wyeast 3787 High Gravity Trappist Yeast, When i pitched, the yeast didn't smell particularly good, and definitely didn't smell considerable "yeasty." I'm not sure quite how to describe the smell, but it completely lacked the sort of doughy yeast flavor I've smelled...

Seeing as how I am actually able to keep an ambient temp of at least 85 degrees, i figured it would be a good time to make a saison since it seems to thrive at those sorts of temps. I've read a bit, and i think i plan on starting it at that high temp from the start instead of ramping up as some...

I'm planning to brew a belgian wit in a few days and I plan on using late malt extract addition to lighten up the color. I know this requires less hops to achieve the same bitterness, and for this style in particular I am quite concerned about potentially overbittering it. Are there any...

I've read much of the debate on the merits of moving to a secondary fermenter, the main benefit to doing so being a clearer beer. What I am concerned with is the flavor effects on either a belgian dubbel or tripel. I know both require a good deal of aging. In past, more simple brews, simply...