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Indeed psychological. Right wing parties in Belgium and Holland used to have more support in cities, but the trend has been reversed. More support from the country side, where there are (almost) no problems with immigrants, and less support in the cities, where people actually live together in a...

I did brew an RIS with 5% black, 5% CM and 10% brown malt. It works, but it needs long conditioning to remove the bitterness.

I think you are correct. Munich I from Weyermann is 15 EBC, and Munich II is 25-30 EBC, I think. When brewing a bock, addition of Munich II gives it a much better taste (did that a couple of years ago).

Two things that seem to help at my side - Underpitch to a level 0.65 billion cells - Start with an open fermentation for a day or three For temperature, the only thing I do is store it in a place with not too much temperature swings, between 19 and 23 degrees, sometimes warmer.

My CBC-1 already sits 6 or 7 years in my fridge in a package with a clip. It's still good. Just press the air out of the package before putting the clip back on.

In Brittany, 1.2m people without electricity, no trains in Hauts de France (somewhere between Paris and the Belgian border), no trains to the Belgian coast here in West-Flanders. Heavy gales, but not much rain here, but it is forecasted to go on until late in the evening today. If autumn was...

I cool in my boil pot. It is a 17l one which fits in the kitchen sink. First I add some cool water, then add ice from the freezer. This way I get the temperature down to about 85°. Then I fit a heat proof plastic bag on top of it, which is closed off airtight with a rubber band. The remaining...

No. After letting it ferment out for another three weeks I bottled it without additional bottling yeast. Of course, the temperatures were also nice for fermenting out and carbonation, because I brewed this on 8 August, bottled it beginning September, and tasted my first bottle two weeks later...

1 packet should be more than enough. The last tripel I brewed, was with 6,2 g M41 at OG 1,076. Don't overpitch too much with Belgian yeasts. What I do additionally is stretch a cheese cloth over my fermentation vessel and start an open fermentation. After four or five days close the vessel, or...

When did your fermentation start? In which vessel is it now? if you have a separate vessel, or a DJ, I suggest to move this over from the main fermentation into a secondary vessel, and give it another couple of weeks before bottling.

Mine went to 1.000, but I think there were reasons for that: Only a small amount of special malts I mashed in total around 2 hrs, 1hr beta, and 1hr alpha. Normally, in most of my brews, I get an attenuation of 93% with the M41:

My last tripel with M41 yeast, I decided to skip the bottling yeast. Had no problems, even though the ABV before bottling was already 9,8% and after bottling would reach 10,3%. No problems, on pressure at 14 days .Might have had a bit of luck with the weather which brought the average...

I suggest putting them somewhere in a cool place and have a look at them again after four weeks.

Which is very nice one to get a clear beer. Think "Westmalle Tripel" clear :-p However, it's a diastatic strain, so from the FG you can't deduce if it was contaminated. The last beer I brewed with it ended up at 1.000.

I think tidal energy is more difficult than people think. In Scientific American from 1920-1930 there was already talk about its possibilities. When was the first tidal generator taken into service?

I liked it. Subtle roast flavor, no off flavors, creamy head that kept long.

Brewdog Black Heart stout, Victoria Taps, London

Brewdog Planet Pale Ale @ Victoria Taps, London

The Shakespeare, Victoria, London

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