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When I brew pale belgian beers I always get a nice yeast character. I usually use wlp500 and pitch the yeast at around 65 Fahrenheit and ramp the temp up to the mid 70's or so over the course of a week. However, when making dark belgians using the same yeast and fermentation schedule I seem to...

When I have made beer with Mangrove Jack's M31 Belgian Tripel it has been remarkably similar to Wyeast 1388, and it got me thinking. Has anyone used M31 in a BOMM?

I have rund some info, but it's mostly about the high attenuation. Anyone have insights into the flavor it imparts?

Has anybody tried it? I have used the now discontiued M27 Belgian ale, which may or may not be the same yeast. I wasn't quite happy with the M27, so I'm kind of hoping that the M29 is a different strain.

I am planning to brew a dark patersbier. My thought is to take the recipe for a dubbel and scale it back to around og 1.040-45. Does that seem like a good plan, or is there something else I should think about when formulating the recipe?

What do you people think about this recipe? I want a dubbel that's fairly heavy on the dried fruit flavors, and I won't mind if it's a bit sweet. I want to keep the recipe relatively simple, in the spirit of Belgian brewers. 83% pilsner malt 5% caramunich iii 2% special b 2% torrified wheat 8%...

I am planning my first lager using dry yeast (w34/70), and I'm wondering how much yeast to use. I usually use the pitching rate calculator at Brewer's friend. The thing is that they calculate with a yeast cell density/gram that is about half of that of Mr Malty. In my case (og 1.050, volume...

I'm planning on making a southern brown ale, and since I've never actually had one I guess I could use some pointers. I'm looking for a beer with lots of caramelly sweetness and maybe some dark fruit flavors, but not a lot of roast. I've adapted a recipe i found in the archives of brewtoad. 85%...

I'm making a Belgian blond, and I intend to rack half of the batch onto fruit (chokecherries). My noob question is: should I wait until the beer is fully fermented out, and then rack one half onto fruit in a secondary, and bottle the second half? Or should I rack the "fruit half" of the batch...

I'm planning an amber ale that I hope will be relatively similar to North Coast's Red Seal ale. There are a number of attempted clone recipes around on the net, and I have taken some ideas from several of them. I'm pretty much settled on the malt bill, but not quite sure about the hop schedule...

I am planning a batch of Belgian blond, which I intend to split after primay and rack one half onto chokecherries. The question is just how much chokecherries. I have found a recipe for a chokecherry wit which specifies 0.7 lbs of berries per gallon of beer. Does that seem reasonable if I am...

Due to lack of cold space I have primed and bottled my pilsner without lagering it in bulk. My question is: do I let the bottles condition at room temp before the cold lagering, or do I lager the beer first, and then let it condition?

I am going to attempt to make a Bohemian pilsner using WLP810. I have read that this yeast strain is rather malt forward, which is not quite what I would like for a pilsner. Should I compensate with more hops? My recipe says to add hops for 25 IBU@60 min, 10 IBU@30 min, 4 IBU@15 min and 0,3...

Has anyone made a fruit beer with aronia berries? I am curious about what it would taste like, but also thinking that the aronia may contain too much tannins.

Perhaps a long shot, but here it goes...I am trying to clone a Swedish craft beer, which I realise none of you are likely to have drunk. It is classified as a English strong ale (I guess you might call it a winter warmer), but hopped more like an IPA, using English and American hops. I have...

I am planning a British style SMaSH IPA made with Maris Otter and East Kent Golding (6% AA). I am doing a 15 liter batch with a estimated OG of 1.056. I a not sure about the amount of hops and the hop schedule, though. What do you think of 20 grams @ 60, 30, 15 and 5 minutes (60 min boil)...

I made a batch of hard cider using only apple juice and ale yeast, no added sugar. A couple of weeks after I had racked it to secondary I noticed something strange on the surface of the cider. Sorry for the bad picture, in realiry the "crust" is white. It is a flaky layer, about half a...

I am about to make a fruit wine which will be an attempt to make something close to red grape wine, taste-wise. I have the following fruits and berries at hand, but am no sure how much of each to use for a 15 liter batch: 4,5 liters of freshly pressed apple juice (I'm about to make more). It is...

I have found a recipe for damson wine that I am thinking about trying. How much do you people think it would yield? Two gallon? On the other hand, when comparing it to some other recipes I suspect that the amount of water be up to one gallon, rather than one gallon added (but if so, the amount...

I am making a batch of plum dessert wine, using Jack Keller´s recipe number two here: http://winemaking.jackkeller.net/reques12.asp The recipe calls for additions of sugar in three stages, once in primary and then twice with rackings in between. The primary fermentation went well, and after...