Recent content by faroutadventure

I use old yeast all the time. Works great. Get strong fermentation. Just make sure and keep everything sanitized and you should be fine.

The Duvel Brewery does 28*F for 30 days.

Primary ferment was from 10/30/2010 to 11/14/2010 @ 68*F and then moved to a carboy for cold resting.

I should have been more specific on the temps. I put my carboy outside on the deck. The air temperature hovered in the 20*F-25*F temp for a day or two, then rose to about 26*F-33*F for the remainder of the time. The beer started to develope some ice crystals, but didn't freeze solid. It's at...

That is an excellent book. I did as much research as possible before I started brewing my Belgians. My buddies enjoy my Belgian homebrews as much as I do. I'll be brewing Belgians for the Spring/Summer and Irish Stouts/Porters Heavy Darks for the winter. :mug:

Discovered my favorite beer. I did a Duvel Clone. Now a Belgian Blonde and starting a Belgian Tripple. Been reusing yeast (WLP 575) and using yeast from a Duvel, Bier DuBucainier and a Belgian Wheat. The Duvel Clone actually has some left over S-23 and T-58. The beer tastes great. I let it sit...

I slice up some jalapenos. Steeped them in tequila for a week in the fridge. Added them right into the bottle with lime juice at bottling time. Turned out super. Night hint of spice with a little lime acidity. :rockin:

Thanks. Just doing some experimenting . Want to see what happens with ale yeast in a lager beer.

Had a major blowout with my European Lager.

What kind of yeast are you using on that saison?

I just tasted my Mexican Cervesa with jalapeno and lime juice. I have to say, it's one of the best beers I've ever tasted. I put the jalapeno right in the bottle. It was funny, when I opened the bottle it damn near fizzed right out the top. It was a fun beer to make and even better to drink.

Now that I think about it. I may even add some lime to those bottles................

I'm steeping my jalapenos in tequila. They are in the fridge. I'm going to bottle in a couple of days. It's a Mexican Cervesa(Corona Clone). I'm going to add the peppers only to a couple bottles. Just to test it out. I don't want to ruin the whole batch.

Here is a good site to compare different kinds of stouts. I just tasted my Thomas Coopers "Brewmaster" Irish Stout. It is excellent. But, like some of the guys said, use DME, instead of corn sugar. Add a little brown sugar too, just for an extra layer of flavor. Cheers Mate...