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It's not a theory, it's a hypothesis. Extraordinary claims require extraordinary evidence.

Hm, I looked at their specifications, and it states 4.5% ABV. Indeed, not really Imperial.

10 l of a St.-Bernardus 8 clone, using St.-Bernardus yeast. Total 719L

When my wife was a kid she had to take yeast for vit B supplements. She lived in Roeselare/Roulers. These came from the Rodenbach brewery.

Beauty is in the eye of the beholder of course. I consider "pop" mainstream radio music. And I don't really like mainstream radio music. I mostly stopped listening to it in the summer of 1982, when I discovered hardrock and heavy metal. Trying to find music from friends (tapes yes, we don't...

Indeed no, it should have been @Sadfield. Was confused by the funny faces :-)

Sometimes I need to satisfy my sweet tooth. I did like Leroy Stout (my wife too). I am more impressed that there seems to be a market for it. I don't think it is brewed in big quantities. I would actually suppose that Hercule is sold in larger quantities (the hamburger chain Jilles likes to...

Bought at "In de Vrede" in a cardboard box of 6. It's more expensive per bottle, but it is more practical.

Can you really define Belgian beer? I have 395 different Belgian beers checked in on Untapped. There are the beers distributed by AbInbev, which poisons everything it touches. There are the medium sized players like Duvel and John Martin, who like to buy smaller players, but at least let them...

30 gram of molasses seems an awful lot for such a light beer. I once attempted a St.-Bernardus 12 clone, and added 50 gram of molasses, and it was on the threshold of being too much liquorice. Luckily it got less in time.

Well, I use a perforated plastic bucket and standard cooking utensils, and I started in 2015. The only high tech I have is my pH meter. I use digital thermometers, but I could as well use standard thermometers (which I did in the beginning). The people I know love my beers (they ask for it, I...

In my first brews (which were even smaller) I used nothing but EKG. A packet of 100g went a long way then A 10l cooking pan should be enough for your boil (I used a steam cooking pan, without the lid of course) Add your first hops when lautering your mash: first wort hopping helps decreasing the...

There is no infection risk, only contamination risk :-p (yeah, pedantic, but there is a real difference between the two).

Thanks for the warning everybody. When we go to London, we normally bring a load of PG Tips with us. We already had a small box of Yorkshire, think we bring back a big box this time (next February).

Let's say that I like to ferment out and condition my beer in an airtight container, free from further contact with trub. I also got a scale advantage, I ferment at most 10l. This makes it easy to move things.

What is called brewing sugar is actually glucose/dextrose. It can be added as syrup, which is just the powder dissolved in water. Glucose dissolves better than sucrose, and so is easy to use at bottling time. Duvel is brewed with an addition of glucose. Want a very pale beer? Replace part of...

I use my boiling pot as fermenter. After the boil I put it in the kitchen sink, add cool water and ice to drop the temperature beneath 80° C, then I put an airtight bag over the lid and put it somewhere else to let it cool further. I ferment with the trub, but I do transfer after four or five days.

Ref. Ronald Pattinson and "Shut up about Barclay-Perkins", you could also use caramel to make your stout/dark beer black (many Stout brewers did this at bottling/cask filling time).

HS2, not H2S. But seeing the opinions on this, it might as well have been :-p

Abbey beers I carbonate at 2.8 volumes, saisons at 3 volumes, I once carbonated a weizen at 4 volumes (I have the correct bottles for this). British styles I carbonate at 2.2 volumes, bock I carbonate at 2.4 volumes.