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This has been in the bottle three weeks now.

As per usual, the advice to relaxe (and so forth)
was spot on. The Porter turned out fine, not excessively
sweet, plenty of style-appropriate flavors and so on.

On to the next brew....

Porter FG at 1.022

LHBS kit for a Black Pepper Porter purchased. Had them run it through the mill twice (had to endure scowls to get this done). BIAB mashed for 90 minutes at 153F. I've not been happy with US-04, so I picked up the Mangrove Jack English Ale dry yeast just for a change of pace. Only pitched one packet....

I have about six BIAB's under my belt and maybe 14 total brews. My first two brews I poured everything from the kettle into the ferm bucket, and then racked from the fermenter into the bottling bucket. Lotsa trub, lotsa hops, lost a good bit of wort in the process. I tried pouring through a cheese c...

Hi Dad ! The Saison was a success. I kept it in the fermenter for two weeks, then bottled and let it go two weeks before tasting. I've about half of it left, after four weeks, so it is unlikely, given the gatherings I have at my house in the next few weeks, that any will survive until the two month ...

Hop Ball ?

I'm still a brew newby, 9 batches, last 3 have been BIAB. My first brew was an IPA with a ton of hops, and I dumped everything, and I mean everything, into the ferm bucket for a week. Racked that first batch to a secondary for a week. There were still a lot of hops floating around in the bottles (no...

FINALLY this turned into something drinkable. Sept 13th I chilled a bomber, opened it up,
and was rewarded with a Wit without any sulphur taste/smell. three and a half weeks
in the bottle at room temp worked all the kinks out.

Chilled another two bottles of this yesterday (9.2.15) and poured one up when I got home. Still a faint sulphur smell out of the bottle. Let it sit and breathe on the counter for five minutes. A little aftertaste, and the smell out of the glass is sulphur and witbier. This is something I'll drink, b...

The yeast is a dry Lallemand Danstar Belle Saison. This is only my 8th brew, and thus far I've only used dry yeast. The first six brews were extract, and this is my second AG. When I checked the FG that was a week, Sunday to Sunday that the brew had been in the bucket. 6 of the 8 brews I've done liv...

So this past Wednesday I chilled a bottle of the Wit while I was at work, and poured it up when I got home from work. I had decided I would pour this into a pint glass, try to detect an odor, let it sit for five minutes on the counter and then start sampling. I did smell the sulphur off the initial ...

Rotten Eggs.

My fermentation bucket is a 6.5 gallon white plastic bucket.
The chamber is a dorm fridge with a controller, and the bucket
lives inside a cardboard box when not in use, I don't think it has ever
seen direct sunlight.

I checked the FG of this Wit on Saturday, and it had dropped to 1.010, about where it was supposed to be, but the smell of sulphur was evident when i took the bucket lid off. I let it go until last night (10 days) and bottled. The sulphur smell was still there, but I bottled it anyway. Did a little ...

I rigged up a hoist and suspended the grain above the kettle and squeezed it with two pan lids. Did leave it hanging until the boil began, and tried more than once to squeeze more water out. I was not impressed with my efforts trying to squeeze out the water. I do have silicone gloves that I use wit...

First BIAB - Witbier

Have six extract brews under my belt, and yesterday I tried my first BIAB all grain. My LHBS sells kits for all grains as well as extracts, so I tried an all grain version of a Wit that I had previously brewed as an extract. Purchased a 10 gallon aluminum pot, Friday night I boiled water for an hour...

So I bottled this brew a week ago. After bottling, I sampled the beer just to see what flavors and tastes might be within. There was a huge whang to the brew, a little sour and a little citrusy. I already had it bottled, and I'm notoriously frugal (ok, cheap is a better word) so I decided to bottle ...

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