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Haussenbrau, i'm very intrigued by your yeast mixing as i'm thinking of doing it myself, likewise with t-58 and s-33. I'm hoping to make a belgian blonde/belgian strong, maybe like leffe, but not necessarily the same. What's your mixing ratio? What kind of flavors do you get? Fermentation...

Well mine's been in a primary for 3 weeks now. It started vigorously, as did everyone else's, probabily finishing the bigger part of it's fermentation in about 2 days, at around 19C. After that there was very little or no activity in the fermenter which is a little more, but much, indicative...

hello, i'm also having some doubts about the s33 after using it in belgian strong ale. How long did you keep your beer in the primary/secondary all together and at what temperatures?

right!so i took a kilo fresh sweet cherrie and half a kilo of sour cherries for my experimental 5 liter batch, froze them for a day or two, kept them at 70 degrees celsius for half an hour and made a puree!put the puree in my secondary and racked the weizen on top of them! didn't really have a...

Thank you guys for great answers! i plan to use real cherries, i never use extract of any kind!anyway, i've read in a number of posts that brewers add water along with the cherries in the secondary to counteract the extra alcohol that comes from the cherries fermenting. it does make sense to...

hi guys, i'm a rookie brewer planing to make my first cherry beer. i want a beer with cherry power of a kriek, i want to really taste the cherry, not just get a note of it, but will not be making a lambic as it is too complicated at this stage in my homebrewing career. so it's gotta be a...