I’m trying to make a Duvel Citra clone. This is a Belgian strong ale/ Tripel. I’m planning to use: - 9 lb of pilsner malt - 1,8 lb of sugar According to the SG to IBU chart, I “should” aim for an IBU of approximately 37-45 IBU with my current SG of 1.085. I was wondering though.. since a...

Most of my brewskies have a thin layer of yeast (?) on the bottom of the bottles. I was wondering… Assuming this is yeast.. should I be able to use this deposit to make a new yeast starter? Or is this yeast completely dead after, say 6 months? Do any of you guys have any expedience with this...

That's the question! ;) I’ve been working on a big bad barleywine: Batchsize: 10 liters (2.64 gallons) Yeast: WYEAST 1214 (with starter) OG: 1.106 FG: (hopefully somewhere in the range of 1.023) Link to recipe Link to brew day album The wort has been fermenting for 3 days now and as soon...

Dear brewers, I recently ordered a pre hopped LMA kit from MUNTONS. It’s supposed to make a Barley Wine. While reading the instruction I noticed the alcohol content of this brew will be around 7 to 8 vol%. The batch size should be around 13 liters (or 3.4 gallons). To my knowledge, this alcohol...