Recent content by yard_bird

Decided to open one of these after about two months in bottles. Unsurprisingly, not very carbonated yet, but nearly everything else I’m looking for. I really like the brown malt in this, and the invert is nice as well (I think?). Roasty, bitterness is evening out a bit, toffee, some toasted oak...

Thanks for the FYI, I hadn’t realized. Always disappointing to get the onion/garlic from an poorly hopped IPA.

Thanks! I figured. I usually pitch Ardennes around 64 in the fridge and ramp it up a degree or two/day after the first week.

Sounds good! I’ll give it a shot

Hoppy pilsner: Serial Chiller Belgian golden strong: Bad Sign Weizenbock: Leaf Peeper Pumpkin: Wobblin Goblin

I’m working on a recipe for a dry, light, crisp, fruity/hoppy, clear, pale, 8.5% beer. Maybe like an Americanized Tripel? I am thinking something like this: 85% pils 10% corn sugar 5% rice Mash below 150F Apollo for bittering, Cascade/Apollo for flavor/aroma/WP to about 40-50IBU Yeast...

Experimental Belgian golden strong ale. Mostly hallertau blanc late in the boil and some fruity sauvignon blanc blended in at bottling.

Today is bottling day. Prepping a couple grams of CBC-1 for packaging (aiming for about 2 volumes). FG is 1.022. Hydrometer sample is pretty approachable, though it is too bitter for now. Lots of flavors bouncing around, hoping some solitude in the cellar smooths some stuff out over the next...

You’ve received excellent advice on this topic. I humbly suggest one more tidbit: My first all grain was a Belgian golden strong ale after a few years of doing partial mashes. My reasoning for this was I had no clue what to expect for my efficiency, but I know I could dial in my OG somewhat with...

Greetings all, wanted to provide an update. Hydrated some CBC-1 and prepped some syringes to add to the bottles. Opened 3 room temp bottles and right away these are more carbonated than they were last I checked. Poured warm sample into a glass and there's CO2 in solution as well. Added some...

I’ve considered this in the past, but for me, using a couple tabs of KMS is easier and still effective. I use it on most of my pale/hoppy beers and they hang onto their character for about 6 months, if I hang onto them for that long. Maybe someday I’ll switch to balloons but I have 200 tabs of...

Great contributions everyone. The CO2/temperature discussion seems sound. I only ever cold crash buckets for 2-3 days.

Thanks for the thought out feedback folks, I’ll reduce the KMS this time around. Do you think using 78F for beer temp is accurate for bottling calculations? I held it there for a couple days before cold crashing, so I imagine a lot of CO2 left the beer.

That might be it. With the wine, the batch is about 3.75 gallons, one tab of KMS/gallon is about 75ppm. The reading I’ve done online says this is more for wild yeast since I guess brewers yeast is either more resilient or otherwise adapted. I’ll give it another week. Next batch I’ll 1/2 the KMS.

Hi all, Been brewing for a while and just had my first batch of flat beer in years, though I guess I've updated my process over time. 3.5 gallons Belgian Golden Strong 10# pils 1.5# sucrose OG: 1.080 FG: 1.005 ABV: 9.8% IBU:36 Pitched decanted starter of wyeast 3522 at 64F, rose to 78F over...