Battle 2: Belgian Pale Ale
Volume: 10L split into 2
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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4.0 0.10 kg. Generic DME - Extra Light 1.046 3 (2 x 0.5L starters)
4.0 0.10 kg. Candi Sugar (clear) Generic...
so far with my brews, using 3522 or 3787, pitching around 16degC then letting it free rise in an ambient 17-18degC then holding at 21degC (3787) or 24degC (3522) for a week has worked out. After the first week the fermentation is under 1.010. I then keep it at 24degC for another week for yeast...
yep if you have the heat wrap already thats a good start.
attaching to the cone would be tricky to keep in place, mine goes around the cyclinder but not all the way , something like this:
but its enough to provide the required heat. and i fasten it in place using a few loops of thick string...
i havent done this, i used to use a cheap fan heater inside a fridge controlled with an Inkbird:
now for my 30L SS conical i wrap one of these around just above the cone, again controlled by an Inkbird and optionally platic bubble wrap over it:
I´ve started doing yeast comparisons to improve my Belgian beers, since yeast is one of the most important factors in these beers.
Process is pretty simple: brew 1 wort and split the batch into 2 fermenters, pitch each yeast and try to keep the fermentation temps as similar as possible whilst...
I add 5g dextrose to each 0.5L bottle individually using a measuring spoon and funnel. It doesn’t add much time overall to the bottling process and bottle direct from fermenter with a wand and 0.5m silicon tubing
I’d be curious to try but only found 1 shop in Germany that sells them.
Can anyone comment on how their Belgian strains compare flavourwise to the wyeast/whitelab equivalents?
my pump + IC has a constant flow rate, slowing the flow rate down as the wort gets cooler is a good idea i need to try by restricting the output tube...
While its not related to flow rate, one thing i find gives me a big temp drop is stirring the wort or using the IC to stir the wort and...