I have done several BGS before and this is sweeter than I want. Thinking it was stalled I added BE-256 without result. I have put some heat on it and see some action but it may be off-gassing. What I am actually asking is, does anybody have experience with taking this style in different...

I brewed a Belgian golden strong and it has reached what appears to be its FG, .015. It is in range for the style but is sweeter than I want it. What I am looking for is ideas to create a perceived drier beer. It’s okay but I am willing to toy with it since it is not what I set out to make...

I bought a refractometer recently and went to calibrate using distilled water per the instruction. It was off by 1 brix(?). When I went to the adjusting screw I found it could not be adjusted down any more. Could I be doing something wrong (it seems simple enough) or did I buy a crap...

I am looking for anecdotally evidence about the attenuation of roeselare. The company says 80%. Can anyone report greater or less numbers?

I had planned to leave it in the barrel at least a year;; is that not enough time for the magic?

Well you could bring it to me and I will just give you a couple extra bottles. I am trying to put a three year old barrel-aged barleywine and a 4 y/o imperial stout into bottles

Does anyone in the greater Houston/Spring, TX area have a beer gun they would be willing to rent me? I am trying to free up some kegs. By "rent", I mean I'll give you some beer. DM me if you can help. Apologize to the rest of you that just wasted 20 seconds of your time.

Campden should though.. The only other option is to pasteurize. I'm scared to do that since we know heat is bad for beer. TBH, the whole process make me nervous. I have only made two sours and this one is the most style specific.

Wyeast Roeselare Blend.

Another thought occurred to me. What if I were to make a hoppier version for the young beer? Won't the higher hops kill/inhibit the bacteria? Admittedly, that seems really sketchy.

I cross threaded the out post on a keg, on the keg not the nipple (ha ha, nipple. I think that is the correct term though) Is there anything i can do to fix this problem or have a created a stainless steel carboy?

I have found one answer to my question but I wanted to follow up but the contributor that posted it has been banned (possibly for making bad beer). I am going to make a Flanders red. After I barrel it, I want to blend it back with fresher beer. My thought was to kill the sour blend...

Agreed, but I don't have that kind equipment and would not wan't to aerate it with substandard tools or practices

I have used gelatin to clear haze from beers before but, does anyone have experience with using it for larger particles? I was thinking of adding it to the secondary of my spiced stout (vanilla, cinnamon, coffee) to pull out the little seeds and and dust particulate. In the past I have had...

Among other things, when I put in a custom AA then go back and edit recipe later, it rests the AA to whatever it thinks it should be

This is more of a complaint than anything else. Am I the only one that does not like the wake the new recipe builder works. Finding yeast is less intuitive. When I enter a hop, it includes the theoretical AA in the name, even after I change it in the AA box. Admittedly, that is an annoyance...

Good call. You're the man or woman as the case may be.

I am getting an error message that says Error: Invalid Mash Type specified: It happens even when I open an old recipe and try to save it, even without making any changes