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Hi just made and bottled the hoegaarden just wondering on if it gets better in the bottle with age or will it loose some flavor?

I have made this beer 3 times now and once it gets to a month in the bottle I feel it looses most of it's character, still a very nice beer but not as good as it is ...

sounds like an Aceto bacteria infection, have a look at this http://www.howtobrew.com/section4/chapter21-1.html , it may help you determine if it is or not

If you can keep your fermenter in a cupboard or something enclosed you can just freeze some water bottles and rotate them daily, thats what I do and it keeps the fermenter at a pretty constant 20 deg, I have 2 x 1.5 ltr bottles and change them every morning.

drsmurto wrote:Need to build myself a trophy shelf in the bar!

It's something to be proud of thats for sure, I'd do it just to show off . Well done indeed. Never entered a comp myself but I plan to whenever the next one is for us mexicans, not that I expect to do well, but I'd like the feedback.

I don't doubt it would make a great beer, but as I said it's a personal preferance, I think I'm starting to become a bit of a hop head

Dragon wrote: Anything else I should add to the above or is the 500g LDM / 1kg Dex an ok mix?

This is a personal preferance but I would either use all malt or use 1kg LDME and 500g dex, and maybe chuck some cascade hops in there somewhere too

Where do you plan to get the enzyemes from for the mash? Munich II has enough power to convert itself but wouldn't get too much work done on the flaked wheat. I would use 300g of caramel wheat and forget the caramunich. Maybe 50g of choc for some extra colour. A further kilo of a good strong pale ...

I plan on doing a partial for a Dunkelweizen and am just after a bit of advice as to what quantities of the grain I have on hand should be used.

Here's what I got (thats relative anyway);

crap load of LDME
500g caramunich 1
500g caramel wheat
500g munich 2
1kg flaked wheat
plenty of choc malt ...

Yep, it needs to be strained. And don't boil it, steep in in hot water (65-70 deg) for 30 mins

Ah, that makes a bit of sense now, cheers fallas. Do they have the same use/effect?

Hey guys and gals, has anyone bought this from G&G and Craftbrewer? The first lot I bought a while ago was from G&G and just recently I got some from Crafbrewer, they look totally different. G&G's lot just looked like garin and the stuff from Crafbrewer looks like flatened corn kernals. G&G's web ...

svyturys wrote:or what I imagine pee to be.

Glad it worked out well, it'll only get better from here, good idea to store a few bottles for later tastings. I generally keep a few for 3,6 and 12 months to see how they improve (or go downhill )

After a month in the bottle I cracked one last night (insert drool icon). Nice and fruity on the nose, very smooth and pretty much a perfect clone IMHO. I know who wont be buying any bottles of Hobgoblin for a while :D . And as promised Doc, your sample is ready for shipping. I think I have you ...

2 lots of yeast is no problem, most yast manufacturers actually recomend pitching 2 packs, if the other one was working it will most likely just speed things up a little

Do you force carb or prime the keg with sugar/malt? If priming that could be the problem, the slightest movement of the keg and all the crap at the bottom stirs up.

And welcome

Fair call, but I have been going ok. I figure I am ok if I provide decent fermentation conditions. I will be going AG - perhaps after using the 20kg of LDME I have at home. If I have a disaster in that time, I owe you a beer.

I'm sure you know your conditions and yeast prep well enough to do ...

svyturys wrote:The Coopers booklet says 4 -7 days to finish fermentation. At day 12 the ale yeast is still going.

Those ferment times are going by the assumption that you are fermenting at their suggested temps, which I would assume would be around 27 deg? The lower temp you ferment at the longer it will take

Bizier wrote: - can't be bothered with a hydrometer until I do AG.

honestly I think the hydrometer is one of the most important pieces of equipment for a brewer, even leaving the brew for 3 weeks doesn't tell you its finnished. You may end up with a stuck ferment and bottle when you shouldn't

and prolly CEO2008GAME

21zhongguo