BeerTools Discussion Forum

Thanks for the reply. I will calculate the priming sugar required at the rest temperature and take it from there. This has been a long brew time of six weeks and hopefully the Imperial Forbidden Fruit Belgian ale at around 10% will be worth the wait. i will probably put it in cold storage for a coup...

I posted in the Emergency Forum on December 19 and earlier in regard to a big Belgian Ale (on steroids) that I was having trouble bringing down to a drinkable gravity. I started at 1.110 and now it sits at 1.025. It has been dry hopped at about 8 degrees Celsius for the last couple of weeks and is r...

SLothrob and fellow brewers, Just came back from my trip (got to try an awful lot of craft beers) and as a follow up to our earlier discussion, the second pitch has brought the specific gravity down to 1.030. I also pitched with that second yeast two more liters of water with a shot of dry hops abou...

Very interesting. I will definitely use the advice and thanks for taking the time to help me out. I'm on a plane tomorrow morning and I was a bit concerned about what to do. Leaving the wort percolating along at a higher temp sounds like a good idea since I certainly don't have time to bottle. I was...

Thanks for the reply! I have the fermentation temp controlled with aquarium heaters so I can crank it up to the 70s quite easily. Can I leave the beer on the trub for another two weeks? I pitched on the 23rd and wouldn't be able to get it off the trub until the 20th? I'll shoot for a FG of 1.025. Re...

Working on a Forbidden Fruit Grand Cru clone and needed some help. Data: 11.23 Pitched at SG of 1.110 at 20 degrees 11.29 Gravity is at 1.055 at 20 degrees which is about 7 % abv Fermentation with the Wyeast Activator Forbidden Fruit yeast seemed to be a bit tired after a week so... 11.29 Pitched se...

Hi Wottaguy, Appreciate the help. I'll try to keep them at the room temp of 68F to 75F for a few weeks. There is not a room temp in Japan because we only heat the room we are in. They don't believe in central heating at this point. I can probably LIVE with the amount of carbonation at present if not...

Would anyone know how to boost carbonation? Data: Belgian triple - Primed with 97g or a Japanese brown sugar in 480 ml for 17 liters of brew. Target was a carbonation of between 2.15 and 2.4 with beer that was fermented at 22C. Kept bottle temperature at the yeast (Wyeast 1338) comfort zone of 21-24...

Yes James,

I don't think I really want to experience the Bottle Bombs, but atleast they will be under the house, so if they go, they don't go all over the inside of the house!

Thanks for the comments,

Michael

James, Thanks for taking the time to comment. Yes I agree that bashing is not the way to go, however the instructions that Brewferm provides should be criticized. They are an obsolute joke and the translation makes them even worse. They also creat the impression that their packet of yeast is going t...

Hi, Wondered if anyone could weigh in on a descrepancy I've noticed between Brewferm recommended priming sugar and the priming calculator at Tastybrew.com. The kit company Brewferm recommends 90g of whitesugar for a 9 litre batch of their Belgian Triple BlondAbbey. They also note that if candy or ra...

Hi Bill, I hear that there is a good size homebrew community in Japan and there are stores that make it easy to get supplies. I really don't have much information on the community, but a good number of people Japanese and foreigners do turn up for the beer festivals. In Japan homebrewers are not alo...

Have a BlondeAbbey fermenting and was wondering about carbonation and bottling. It has been on the trub for about a week and I usually let ales sit for a couple weeks after the primary fermentation settles. The OG (1.075) should be around FG (1.010) when completed. With a beer of this gravity, would...

Thanks for the various comments on adding the carbonation with the bread yeast. I wasn't exactly in a hurry to get the carbonation higher, but it seems that with the dropping temps and a long secondary, some of the bottles need a boost. On the other hand the bottles with a lot of yeast on the bottom...

I took another look at the directions in both Japanese and English. Some of the differences included: In J: Chuck yeast packet into boiling wort. This is the yeast that comes with the kit and they use this yeast as food for the the yeast that will eventually be pitched. In E: No mention of this at a...