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I once made a clone of Westvleteren 8 that tasted really bad about 6 weeks into bottling. I thought it was infected and dumped 90% of the batch. I'd occasionally find bottles that had made it past detection and would try them because why not. Well, they never impressed until I found one that...

Zip, zero, zilch but I'd love a million. :) Getting tired of bottling...

Microsoft is interesting...most of the time they make a bunch of stuff that's just OK but Windows 2000 (not ME)/XP/Server 2003 were awesome. Server 2003 in particular was light if you trimmed it down and fast as well. Then came Windows 7 and that was a real winner. I tried Windows 8 and it took...

This. Never judge a beer during fermentation. Give the yeast time to do the job and clean up. Judging a beer this early is like making a house and commenting it looks stupid halfway through its construction, way before the paint and exterior have even been put up. Give it time. If you...

I brewed a Chimay clone in Jan. 2013 and it was my first beer. It wasn't very good about 8 months in and considered throwing out a couple bottles I had left but decided against. Opened one a month ago and it surprised me with how good it was. Now I have one last bottle, tempted to open it but I...

I might have to try this, sounds ridiculous but fun.

You could try a higher temperature to help the yeast finish. However...all grain or extract? If all grain what was your mash temp and length?

A few things... If you really care about your beer you will need to be patient and leave it alone. Two weeks is not enough time to bottle condition and it could be the reason you are getting gushers as the CO2 hasn't had time to sink back into the beer. Not to mention, every bottle is...

Same yeast strain every time?

A note about color...there is/was a light colored dubbel that Westvleteren used to brew, but they don't any longer. Interesting to note. Sadly I can't seem to find my picture of it, but Thijs has it covered already here: https://www.flickr.com/photos/bethmasoch/5411692102/ I think that the...

A couple tips... Put the bottles in a dedicated closet for conditioning. I lay them on their sides...or...place them into crates. Crates make it easier to shake the bottles to keep the yeast suspended. Try to keep a constant 80*F so the yeast will be more eager to work and try to use fresh...

THIS! I didn't know beforehand and placed my fermenter into a colder area of the house. I checked on it a couple days later and saw half the jar of yeasty water empty and presumed it was sucked back into the fermenter. I got lucky and the beer was fine but it's something to watch for. :mug:

Are you making starters? For bigger beers you definitely need to make a starter. I was having the same problems with my Belgians and it was all because of me not stepping the yeast up to do the job.

904. Mine sat crooked in the sample so good riddance.

air lock

Floating boat

Not home brewing related, but for those of you who may enjoy Trappistes Rochefort, this may be of interest. The jist of it is that there is a limestone company that wants to mine for limestone 1km from Rochefort Abbey as they dried up their other sources. Unfortunately this means it will...

Check this out, I used this method with great success. It's syrup instead of sugar but I find the syrup easier to store and work with: http://www.thehomebrewforum.co.uk/viewtopic.php?f=30&t=16473

Hello there. Awesome site, and you guys are a huge wealth of info.:mug: I've been enjoying the various Trappist and Belgian ales for a year and a bit now after a Google search of fate labeled "Good German beer". I found a daunting amount of info and pages but eventually discovered Trappistes...

Providing that a group of them can even do it in the first place, let alone one.