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Used 2 different hydrometers at 20°C to double check. Mash temps should be in order, although not 100% sure. No blowoff loss.

Disregard the 1.018, there was some yeast on the Tilt. Actual FG was 1.022. Main ferment at 18°C, ramped up to 22°C.

I calculated the amount with Pitching rate calculator | Lallemand Brewing so did not underpitch. I'm also thinking the GNO and Cara malt but not for that big of a difference.

I used this one in a recipe with OG 1.065. used 10% GNO and 5% Cara. Got a FG of 1.022, stable for 2 weeks (ramped up to hotter temps). Mashed at 66°C. Curious to see the high FG...

I did this with a neipa recently. Its now almost a month in the can. I will measure DO later and check for oxidation problems. Can conditioning works fine

A bit hard to say,it tastes like Triple D'anvers and La Chouffe a bit, if you know that... My guess is I underpitched. But an infection is always possible i suppose

It can always be an infection but I did not ferment with Belgian yeast in that fermentation vessel. Dont know if I tasted pof+ but it was very estery and belgiany

Hi, I recently made this recipem what should become a Triple NEIPA: OG: 1.078 FG: 1.013 Golden Promise 40% Pils 40% Golden Naked Oats: 15% Oat flakes: 5% single step mash on 66°C Hops: Sabro & Mosaic It received 420 grams of hops on a 50 liter batch. Yeast: London Fog wlp 066. Somewhat...

Hi, Well we made 2 versions of a beer. One with 3522 (chouffe) and one with 3726 (blaugies). Blaugies is more for saison but we preferred it above 3522. Grain bill was 100% pale. Hopped with amarillo, 4g/l into the boil and 4g/l dryhop. Fg was 1.010 of the 3726 and 1.014 of the chouffe...

So we have brewed a belgian tripel with wyeast 3726. Only amarillo hops were used, 8 grams per liter where 4 gr were in the dryhop. But due to covid we cant get Amarillo at this moment... I'm looking for suitable replacements from the hops I have and don't want anything clashing with the yeast...

No one with experience on this matter?

Hi, I'm thinking about buying a Oktober Can Seamer. But how I bottle now, I have a bottling wand where I fill bottles and then put the cap on (no cap on foam). Afterwards there is a refermentation on the bottle. I don't have oxidation issues this way. Homebrew stays good for at least a year...

Hi, Looking to do my first attempt at a farmhouse IPA. I want a very hoppy beer but the yeast character needs to come through, a little... Looking to get 30 liters (8 gallons) into the fermenter. Volume post-boil should be 35 liters OG: 1.052 Expected FG: 1.003 Mash on low temp (66°C, 151...

Hi, I'm looking to build following system: - Keep the temp in the HLT tank (left) steady with (multiple) heating elements and an inkbird - The temp sensor of the inkbird is located in the mash - Circulate hot water through the mash using a immersion chiller (heater in this case). Some...

Pollination is checked, each tree has at least 2 other pollinators. The reason why I've chosen this trees: Cox's Orange Pippin - Sharp - Balance, taste, aroma Gloster - Sweet / sharp - Taste, aroma Keuleman - Sweet / sharp - Taste, aroma Pomme d'or - Bittersharp / sharp? - Balance Reine Des...

Hi, I live in Belgium and I make my own cider. Now I want to begin with my own little orchard. I selected the following varieties: cox 2 trees gloster 2 trees keuleman 2 trees pomme d'or 1 tree reine des reinettes 2 trees yarlington mill 1 tree marie mesnard 1 tree Comments, tips are...

You could be right there for the hops + maple / cherry. How much hops would you recommend? For the hops + special B, I did this in the past in a sort of NEIPA (but then with special b added) and it was absolutely delicious.

@kevin I'm aiming for an American Barley Wine here. But not 100% true to the style (as can been seen with the special b). @hottpeper13 I have more bittering hops than I need, so its no problem to upping the dose and boil them for a standard 60 min.

Hi, I Want to brew a Barley Wine. Beer specifications: Desired volume ambient wort (colled down wort): 23L OG: 1.080 FG: 1.019 Ibu: 85 Mash temp 66 degrees celsius, mash for 90 mins Mash grist: Pale 95% Special B 5% Boil for 120 mins Hops: Bitter hops (whatever I have in my fridge): boil...

Hi, OG: 1.040 FG: 1.007 predicted Batch size: 21 liters Grist: 80% pils 10% malted wheat 10% oat flakes Mash for 90 min at 65 degrees celsius. Boil: Magnum 60 min bittering addition, looking for 22 IBU. Hallertau Blanc Whirlpool addition, 1,5 gr per liter. Sea Salt: 20 grams Yeast: Lallemand...