I add 50% more priming sugar to my belgian style beers. And to date I've never had a bottle bomb even in standard 12oz bottles. I have mailed a bunch too and nothing has exploded in the box. I think you're good. You'll just have a higher carbed beer like Josh says above.

Meadowsweet is very potent. And it's not my cup of tea. Horrible addition no matter what the quantity.

I don’t understand the science behind it. But I dry hop on the 2nd or third day after fermentation starts. Versus waiting until it was almost completely done (or done) which I used to do. I experienced a big difference in flavor doing it earlier and I still get a fair bit of hop aroma (it’s not...

I bottled it without any additional yeast. Let’s see what happens. Tasted good flat anyway when I sipped on the leftovers. I’ll play the fates!

24%! That is a rare beer where I couldn’t only drink one if I had it.

Hi all, I made a HIGH gravity stout (started at 31 brix!) about three weeks ago. It's finally finished primary fermentation and clocking in at ~14%. It was 2 gallons that I split into two 1-gallon carboys (so I could add coffee and vanilla to one). For yeast, I used the Lallemand Windsor ale...

no offense taken. That was funny.

I realize there wont be a black and white answer to this one...but maybe some advice is floating out there. I have an Italian Pilsner in the fermenter right now (first time making one). And I need to do a small dry hop at some point. When I am dry hopping ales, I have my timing down perfect as...

Unfortunately I brewed my own beer but also bought quite a bit of the local stuff too! I am too curious when a new release comes out! Ate into my savings! Haha.

I tried getting clever early on in my brewing life (trying to build off of kits). Some worked out well and added another layer of complexity to the beer. And other times, well I should’ve stuck to the basic recipe! I’ll give you as 50/50! Ha!

Nelson and Good ol’ Citra work well together. Separate note, Nelson is the one hop where Ive had the most difficulty getting it’s unique flavor out of. When I buy commercially offered beers that are jacked up with Nelson and have that white wine/earthy and then tropical character. I have made a...

Totally agree with you! I am about 25 batches into my homebrew "career". And I have never gotten necessarily lazy about cleaning/sanitizing. But there was a point that I was probably not as hardcore OCD about ensuring things were 100% ready for the brewing process. And I ended up with an...

Thanks for the responses, you fine young gentleman!

I brewed up a 6.7% India pale ale on Sunday using Kveik yeast. As expected, those buggers went CRAZY. Hit final gravity within 48 hours. And dry hopped yesterday (Tuesday) after taking that reading. Should I be bottling this batch tomorrow (Thurs)? I want to get it into the bottles for...

thanks. Both times it was with the blondes that I made (one extract, one an all grain). The other styles, ipa, porter, Belgian triple it wasn’t noticeable. They ferment in my basement which had been maintaining around 69-70. And with 05 ale yeast.

I’ve made about 15 batches at this point...all have come out fine after bottle conditioning. Nothing amazing but well carbed and flavorful. But with a few of them there has emerged that buttery diacetyl off-flavor, BUT it has been several weeks down the line after bottle conditioning. In other...