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Topics - dr.g

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Kegging and Bottling / Flat Beer
« on: August 05, 2010, 09:15:37 PM »
So I made a Belgian Wit, let it sit in primary for 2 weeks and the gravity was at 1.012 for 3 days and I transferred it to secondary for some conditioning and clarifying. The batch was in secondary for 2 weeks then I bottled it with 5oz of some dextrose. Its been a little over two weeks and I have sampled a few beers and they are all dead flat, like no carbonation at all. What would have caused this? Is there anyway I can fix it?

Thank you for any suggestions.

Other Fermentables / Cider yeast
« on: July 19, 2010, 03:00:39 PM »
Has anyone ever used a Belgian Abbey Ale Yeast in cider? Would it work out and make it pretty fruity?

If not, what is a good yeast to reduce the acidity and make a good fruity cider?

Kegging and Bottling / Muntons Carb Tabs
« on: July 11, 2010, 10:54:47 PM »
There was another post of this a few pages back but I wanted to get a more updated and generalized census. I have a Belgian Wit with some coriander in my secondary and was wondering how the Muntons carb tabs work while bottling. My last batch was unequally carbonated when I mixed in some priming sugar. Do the tabs affect any taste? Or do they work all time time? Basically just wondering which is better for results, using the priming sugar solution, if I mix it better, or the carb tabs?

Extract/Partial Mash Brewing / Wyeast 1762 or 3787
« on: June 30, 2010, 02:50:32 PM »
I'm still new to brewing, but would like to try my hand at making a tripel using extract. I thought up a simple recipe but have a question on the yeast. Should I use the 1762 Belgian Abbey Ale II or the 1787 Trappist High Gravity?


13.2 lb Gold LME
1 LB of Vienna Malt steeped in half a gallon of water at 155F for 40 mins
1.5 lb light Belgian Candi Sugar

1.5oz Tettnang - 1 hour
1oz Saaz - 30 mins
0.5oz - 15 mins

Also does this sound like it would work?

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