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Thanks. Thinking about it, this was the longest I left a brew in the FV as I was away. It was 16 days,whereas I usually bottle after 9 or 10. Could possibly have become contaminated in the latter stages.

I have successfully brewed several Brugse Zot clones. However, the last one never cleared in the bottle. Not just chill haze, a real murky look to it. Taste is not as good as my usual but not undrinkable- just lacks as much body. I did nothing different except...I think the protofloc I used was...

Agree. Crush a Campden tablet. Stick half the powder in the mash water and the other half in the water set aside for the sparge. Leave for at least 20 minutes before doing the mash. Keep some treated water for topping up the FV if necessary. We have chloramide, sometimes noticeable, but I have...

Calculators at Brewers Friend will give you the conversion rates.

I feel your pain! When I started all grain, using the brew-in-a-bag method (BIAB), I used to get poor efficiency and had to add sugar to up the OG. Using some added dried Malt extract can be better as its essentially grain that's done for you and adds body. However, improving efficiency is the...

The difference is stark IMHO. I am now making Belgian styles using BIAB that taste pretty authentic with no home brew twang. There are two major lessons I have learned: 1. If you are using mains water make sure to dechlorinate all water with a Campden tablet. I put 17L in the kettle for the mash...

Have pm'd you

Have I still got time to send you one? If so where do I send please and what are the requirements?

I brew Belgian-style beers and use the Mangrove Jack Belgian Ale yeast or Tripel yeast. 90% attenuation with those is common.

You can take the pre-boil gravity in the kettle. Using the BIAB method with a dunk sparge, I end up with just short of the target boil volume and top up with dechlorinated water to say, 23L. I then immerse the hydrometer in the kettle and take a reading, adjusting for temperature of course. For...

Thanks. Reading the articles one tip seems to go back to this alpha v beta amylase thing. Joe Strange recommends a step mash, at it's simplest, where you mash at say 62C for 30 minutes to get the beta working its magic, and then whack the heat up to 69C for another 30 minutes to embrace the...

Thanks!

I brew Belgian style beers using BIAB method. I have cracked better efficiency and hitting target OG. However I would like to improve head retention. I am careful to avoid washing up liquid residue in vessels and glasses etc but still don't get a long-lasting head. I have seen additives for...

Do any members Smoke?

Thanks both. Good learning for me.

Reposting this as not sure I put it I the right place. I use these yeasts in my Belgian beer clones. Habitually M41 for a Brugse Zot blond and T-58 for a Leffe blond Clone, simply because Malt Miller ship the T-58 as part of that standard all grain kit. I find the M41 has good esters and very...

I use these yeasts in my Belgian beer clones. Habitually M41 for a Brugse Zot blond and T-58 for a Leffe blond Clone, simply because Malt Miller ship the T-58 as part of that standard all grain kit. I find the M41 has good esters and very good attenuation - the gravity drops remarkably low and...

Yes I have always used dried yeasts. I aerate with a 'waterfall' effect from the kettle tap into the FV. I then pitch the rehydrated yeast pretty immediately. It always starts fermentation quickly and ferments out to at or slightly below target FG.

I use a 23L kettle to make c. 19 - 20L volume in the FV, accepting I'll lose 2L to trub in the FV. I mash the grain in the bag in 17.5L in the kettle. Move the kettle to the floor to lift the bag carefully and dunk sparge in c. 8L of hot water in the FV. Put the sparge water back in the kettle...

Good steer thanks.