« on: February 18, 2013, 06:04:40 AM »
Just pee in a clear bottle, add a few extra drops of yellow food coloring, and force carbonate. Serve with a wedge of lime.
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Option One: One 12 ounce bottle of malta goya , 12 ounces distilled water, add yeast..... done!! no boil, no muss, no fuss !!!
Option Two: DME, distilled water, shake violently, put on stir plate if you have one, add yeast.....done!! no boil, no muss, no fuss!!
Sometimes we make things wwwwaaaaaayyyyyy too hard... cheers!!
How about techniques to succeed with the "style"?
I have been trying with Denny's favorite 1450 for the full mouth
adding some bready aromatic.
Still a little thin here.
Something that's about halfway between a single and a dubbel - I guess you could call it a Belgian amber.
My difference was always exceptional - like 8 points off or so. And I use the onebeer.net conversion as well. Not sure why it never worked for me.
Lately my refractometer has been giving me screwy reading on pre fermentation readings as well so I just use my hydrometer now for everything.
If at all possible start the T-58 in the low 60s and let it naturally rise. It gets bubblegummy if you start in the high 60s and the fermentation goes into the mid 70s and higher. It attenuates pretty quickly (2-4 days), but let it go two weeks anyway, you will get better results.
Put a couple in the fridge for a few days/week. See if they settle out faster and taste better.