Recent content by takahiro

Here is my 1 gallon experimental batch. The base beer is Belgian Golden Strong, and it was infused with rinsed bug mixture from a batch of flanders red (ECY+commercial bugs) on 3/8/2013. I just added cubes today. I'd like to think that the thick pellicle formation is due to me opening the lid...

>>Piney I have same problem with my 6-month-old tripel. Some have typical fluffy Belgian carb, others 0 carb. I began looking into this "problem" by collecting bottles and caps (parts) that belong to "good" and "bad" samples. So far, I have collected the parts from 1 good and 5 bad...

age it well. All of Belgians I brewed needed >3 months for flavors to calm down. my last tripel (8.5%, wyeast 3787) took ~ 3months for it to be presentable.

>>sivdrinks Most likely, higher-than-expected gravity could be associated with 1. better-than-anticipated mashing efficiency of your brewing system, and/or 2. too much evaporation during boiling Adding H2O is relatively easier before the primary fermentation, because the dissolved oxygen in...

>>binkman I have a similar experience going on RIGHT NOW. I would like to hear how yours turned out (infected or turned ok). I have wyeast's lactobacillus cultured in an unhopped wort of ~1.055 gravity (3gallons). Maintaining ~ 90F for 1 day, it started to bubble out. By day 2, it was...

Hello I have used the Wyeat 3724 three times in the past. Twice of these were the 1st generation (smack pack & starter) and they exhibited the typical "stall" behavior. In my most recent batch, I used the 2nd generation (washed 3724 which had gone through a complete fermentation). This one...