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On Tuesday I brewed a 12 gallon batch of a belgian dark strong, and i separated it into 2 carboys. In one I pitched 3522 Belgian Ardennes and the other 1762 Belgian Abbey II. My OG was 1.088, without adding any sugars. I'd like each batch to get to between 10-11% ABV, so I'm going to add sugar...

I've been looking to improve my brewing setup a lot recently. Currently I have a 7.5 gallon pot, a 10.5 gallon pot, 10 gallon mash tun cooler, 15.5 gallon keggle (currently not being used) blichmann top tier burner (without leg extensions), a secondary burner (basically a junk propane burner i...

Recently I've been having efficiency issues, and I'm trying to figure out why. I used to get 75-80% efficiency with ease, and lately I haven't been able to get there. I fly sparge, and I sparge very slowly, so I know I'm not doing it too fast. As soon as I noticed consistent problems I...

So recently I brewed a batch that I fermented with Wyeast 3278, and I was wondering if anyone who used this yeast had any suggestions for the fermenting schedule. Should I leave it in secondary for a specific time? I've heard some brewers say they leave it for 6 months+. Is this necessary? Any...