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Posted: **Mon Mar 20, 2023 7:42 am**

LordL wrote: ↑Sun Mar 19, 2023 11:07 am I like the idea of kveik, haven't drunk that much beer I like with it though. What does it contribute with in a Belgian mix? Higher attenuation? I have drawn out on giving kveik a real chance while brewing. Maybe a mix is a way to go?

<it's_just_my_imho>
Kveiks lead to effects which are pretty close to saisons / farm ales. AFAIK, often this is not one strain, but two or three at once. Sometimes one of them has nothing to do with cerevisiae. Or even it might be not yeast but bacteria. So, why not add to this salad smth. like SafAle BE-256, eh? One less, one more. Kveik will be in charge of speed and attenuation while BE-256 is to add zest or peppercorn to the salad.
</it's_just_my_imho>

Posted: **Mon Mar 20, 2023 7:46 am**

VLAGAVULVIN wrote: ↑Mon Mar 20, 2023 7:42 am
LordL wrote: ↑Sun Mar 19, 2023 11:07 am I like the idea of kveik, haven't drunk that much beer I like with it though. What does it contribute with in a Belgian mix? Higher attenuation? I have drawn out on giving kveik a real chance while brewing. Maybe a mix is a way to go?
<it's_just_my_imho>
Kveiks lead to effects which are pretty close to saisons / farm ales. AFAIK, often this is not one strain, but two or three at once. Sometimes one of them has nothing to do with cerevisiae. Or even it might be not yeast but bacteria. So, why not add to this salad smth. like SafAle BE-256, eh? One less, one more. Kveik will be in charge of speed and attenuation while BE-256 is to add zest or peppercorn to the salad.
</it's_just_my_imho>

Now you made me put it on my to-do-list!

Thanks!

Posted: **Mon Mar 20, 2023 7:54 am**

LordL wrote: ↑Mon Mar 20, 2023 7:46 am Now you made me put it on my to-do-list!

Thanks!

Well, at least I hope you won't kill me for wasting your money on account of my bad advice... after all, it's all about your decision, not mine

VLAGAVULVIN wrote: ↑Sun Mar 19, 2023 10:33 am and suddenly today was learning a guy to "handle" his RIS-ferment

... was teaching, suddenly, haha ... wasn't my head not with me? double negation now... ok, imma leave it as is, lol

Posted: **Mon Mar 20, 2023 12:04 pm**

VLAGAVULVIN wrote: ↑Mon Mar 20, 2023 7:54 am
LordL wrote: ↑Mon Mar 20, 2023 7:46 am Now you made me put it on my to-do-list!

Thanks!
Well, at least I hope you won't kill me for wasting your money on account of my bad advice... after all, it's all about your decision, not mine

It's definitely on the to do!
I guess you would underpitch both yeasts quite much?

VLAGAVULVIN wrote: ↑Sun Mar 19, 2023 10:33 am and suddenly today was learning a guy to "handle" his RIS-ferment
... was teaching, suddenly, haha ... wasn't my head not with me? double negation now... ok, imma leave it as is, lol

Dropping more fermentables after a couple of days or just a really thick mash?

Posted: **Thu Mar 23, 2023 10:22 am**

LordL wrote: ↑Mon Mar 20, 2023 12:04 pm I guess you would underpitch both yeasts quite much?

Well, it was like 4-5g each per 22 liters. So, 8 to 10g total...

LordL wrote: ↑Mon Mar 20, 2023 12:04 pm Dropping more fermentables after a couple of days or just a really thick mash?

His airlock wasn't bubbling on account of the lid's problems. Advised him to leave the bucket alone for a week. Then to check FG. And to check it out again 2 days later. If no changes then it's time to bottle all those residual dextrins and melanoidins, that's all.

Posted: **Thu Mar 23, 2023 10:34 am**

VLAGAVULVIN wrote: ↑Thu Mar 23, 2023 10:22 am
LordL wrote: ↑Mon Mar 20, 2023 12:04 pm I guess you would underpitch both yeasts quite much?
Well, it was like 4-5g each per 22 liters. So, 8 to 10g total...

Ain't bad!

LordL wrote: ↑Mon Mar 20, 2023 12:04 pm Dropping more fermentables after a couple of days or just a really thick mash?
His airlock wasn't bubbling on account of the lid's problems. Advised him to leave the bucket alone for a week. Then to check FG. And to check it out again 2 days later. If no changes then it's time to bottle all those residual dextrins and melanoidins, that's all.

Not worse than that!

Posted: **Sat Apr 15, 2023 1:23 pm**

esxman wrote: ↑Fri Feb 16, 2018 1:05 am Hi Guys ,, why not create a pretty label for it ?
All you need is a free DTP ,

1st of all, what’s a DTP? 2nd, how can I get one?

all bottles.jpgGin Lane label.JPGBOTKA.JPGapricotbanana label.JPG

Posted: **Thu May 18, 2023 9:46 pm**

Have recently bottled my own Tripel with lotsa reach Belgian malts in. Added tons of... black currant berries for its secondary fermentation. Why? Cause I wanted to do so. Yepp, it's not "that Tripel" anymore. It's kinda fresh jam on a toast. And it's dry wine and reach ale all at once. Yummm...
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Posted: **Fri May 19, 2023 6:45 am**

Bigbob wrote: ↑Wed Jul 30, 2014 7:42 pm When I made my second run I used bottles to give to friends . My wife made up some labels for me and I was wondering if any body else does this.( when I figure out how to post pictures I show them!)

Customizing labels for homemade bottles adds a personal touch and can make your gifts even more special. Many people enjoy creating unique labels for their homemade products, such as jams, sauces, or beverages, to give them a professional and personalized look

Posted: **Fri May 19, 2023 7:01 am**

GraceMccormick wrote: ↑Fri May 19, 2023 6:45 am
Bigbob wrote: ↑Wed Jul 30, 2014 7:42 pm… I was wondering if any body else does this…
Customizing labels for homemade bottles adds a personal touch and can make your gifts even more special…

: Special K Bourbon

Posted: **Sat Jun 17, 2023 3:57 am**

kind of summer on my terrace

Posted: **Sun Jul 02, 2023 3:42 pm**

I've been draining some barrels and decided to bottle some at cask strength, so here is the start of what I'm calling my Hazmat series

Stay safe
OVZ

Posted: **Sun Jul 02, 2023 5:02 pm**

Nice OZ . LOL , almost need a flammables GHS symbol too

Posted: **Tue Jul 04, 2023 5:30 pm**

Yummyrum wrote: ↑Sun Jul 02, 2023 5:02 pm Nice OZ . LOL , almost need a flammables GHS symbol too

Like This?

Stay safe
OVZ

Posted: **Wed Jul 05, 2023 5:41 am**

Dangerous Goods Symbol , even better . Love it OVZ

Posted: **Sat Jul 08, 2023 7:30 am**

VLAGAVULVIN wrote: ↑Thu May 18, 2023 9:46 pm Have recently bottled my own Tripel with lotsa reach Belgian malts in. Added tons of... black currant berries for its secondary fermentation. Why? Cause I wanted to do so. Yepp, it's not "that Tripel" anymore. It's kinda fresh jam on a toast. And it's dry wine and reach ale all at once. Yummm...
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image.png
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image.png
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image.png

Awesome looking stuff, very tempting indeed.

Posted: **Sat Jul 08, 2023 9:12 am**

VLAGAVULVIN wrote: ↑Sat Jun 17, 2023 3:57 am kind of summer on my terrace

I'm rather fascinated that your label is in English (and I assume it's not just because it's a bourbon).

Posted: **Wed Jul 12, 2023 8:29 pm**

malt_lover wrote: ↑Sat Jul 08, 2023 7:30 am Awesome looking stuff, very tempting indeed.

Thanks, buddy. Was tryna doin my best, both inside and outside...

greggn wrote: ↑Sat Jul 08, 2023 9:12 am I'm rather fascinated that your label is in English (and I assume it's not just because it's a bourbon).

It's the English-speaking forum all around here, though...

Posted: **Sun Nov 12, 2023 4:07 am**

There were 2-3 generations of Angel Yellow Label UJ supplemented by 2-3 generations of true malt conversion. Same sour mash from gen. to gen. Spirits dated by Feb. to Sept. 2020, honestly oaked for 3 years. The giddamned Quercus Robur... it spoiled lotsa thangs in these bottles.

Posted: **Sat Nov 18, 2023 9:48 am**

Posted: **Sat Nov 18, 2023 9:50 am**

Love it Stonecutter!

Posted: **Sat Nov 18, 2023 11:57 am**

Thanks MooseMan! I’m a big fan of Gil Elvgren’s art.

Posted: **Sat Nov 18, 2023 12:09 pm**

Well now so am I! Lol

Posted: **Tue Dec 12, 2023 12:08 am**

Well, here's a couple of my newest dedications to wild ales at all and to Belgium in particular. The hints are very "fat" (in terms of their obviousness) so, anyone to guess what this goof is all about?

Posted: **Sat Feb 03, 2024 9:41 am**

A couple of stouts this time...

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Posted: **Sat Feb 03, 2024 9:48 am**

By the way...

Here's my #6 handcrafted belt, kind of "antic". And a bottle decorated by the Missus.

Both thangs were just given to the eldest youngster. And I do hope the belt is to become (and remain) the family heritage.

As per the bottle... well, it's refillable.

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Posted: **Tue Jun 04, 2024 2:13 am**

I really would not like to occupy fill in this topic alone

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Posted: **Tue Jun 04, 2024 9:28 pm**

moosemilk wrote: ↑Thu Jul 31, 2014 6:49 pm Sharpie on the top of the mason jar lid. I'm classy.

Spent far too much time designin’ ‘em, applyin’ ‘em, tearin’/soakin’ ‘em off. Blue painters tape an sharpie. “Style, abv, month/year.”

Posted: **Thu Jun 20, 2024 10:01 am**

just so...
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the summer, doe...

Posted: **Thu Jun 20, 2024 10:12 am**

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Just a copy:
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of the Original:
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