Q: How much starter yeast should be used with this?
A: The yeast provided direct pitch should suffice for the batch but if building a starter a 1000ml-2000ml starter would be a good size range to use
Q: How many days from brewing to able to drink?
A: a general rule of thumb is 4-5 weeks for most kits
Q: My wife bought me this Belgian Tripel kit for Christmas 3 years ago. I have decided to go ahead and brew it even it has been this long. None of the packaging has been opened, so all the ingredients in the kit appear to be okay. But the dry malt is caked. Will it be okay to use it? Also, what about the yeast packet? Thanks for your help.
A: The hops would be best changed for new stock as their shelf life, with proper storage is only about 12-18 months. The yeast has a 2 year best by date, but can have a yeast startr built up to increase the cell count and viability before pitching. The other dry goods if sealed should likely be OK to use still as moisutre is the biggest concern with extract and grains
Q: What What Labs or Wyeast would you recommend to use with this kit?
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Q: I want to make a bourbon tripel. Is this a good recipe? If so American oak chips and bourbon is what I will use. I don't want an over oak taste but more vanilla taste. How much oak chips and bourbon should I use?
A: Any time you add flavors to beer it is like adding salt and pepper to your meal. Different people want these flavors at different levels. I would start light because you can always add more. 1 oz would be a good starting point and this would require 4-6 weeks of age. For the bourbon I would soak the oak chips for a minimum of a week in the bourbon. Back to your original question this kit would work fine with this.
Q: I brewed the Belgian Tripel today. The two LME were the same however, one canister was a dark brown when opening it. My wort is a dark brown> I followed the recipe exact but boiled 4 gallons instead of 2.5. I am wondering why my wort is so dark?
A: If you topped it off to 5 gallons you should be just fine. The wort will clear out as it ages and also the extract version of this recipe usually comes out a bit darker than an all grain would because of the LME.