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  1. Twopan

    Norwich Amateur Brewers - Brew Like A Monk (14 October 2023)

    I am interested in trying to recreate a dubbel like Brugse Zot dubbel, which I like because it is drier than others. I have two Zot blond recipes which are quite similar, except the second version I have tried came out slightly darker. I have been advised that you can substitute dark candi sugar...
  2. Twopan

    Belgian dubbel/brun recipe recommendations

    I have ingredients for a Brugse Zot blond which I had intended to make as a dubbel. Forgot to order dark candi sugar. Anyone recommend a reasonable substitute? I now routinely substitute golden syrup for clear candi syrup as its much cheaper and does the same thing. Have no idea for dark candi...
  3. Twopan

    Anybody able to achieve ~80% mash efficiency with BIAB?

    There is a is a discussion on this also in the latest posts here: Have a go at simple AG
  4. Twopan

    Have a go at simple AG

    Thanks for this @clib (and @Agentgonzo) and I remember well your help when I was starting out here. Interesting that you raise the temperature of the mash in the kettle to the high 70's - I hadn't thought of that, assuming you had to use new water for the hotter sparge. I guess all one is doing...
  5. Twopan

    Have a go at simple AG

    I started AG brewing recently using BIAB. I have learned several things quite quickly so if any of these help... 1. Low efficiency was my biggest problem. I retrospectively plumbed the numbers into the Brewers Friend calculator which showed I was only hitting 50%. I ended up adding extract to...
  6. Twopan

    Thanks everyone!

    Agree. I have found this forum so helpful and I have solved issues with others' help. You do have to be a bit careful not to get bamboozled by the conflicting bits of detail sometimes. The key is to selectively browse the advice and refine the process that works for you. I have gone from making...
  7. Twopan

    bad batch of beer

    Yep. My process is rinse in warm water straight after serving. Small amount of water on first rinse to flush out the detritus without creating a foam storm, then two or three rinses. No detergent necessary or desirable. Dry and store and then sanitise in a spare FV filled with Starsan or...
  8. Twopan

    OG way off 🤷‍♂️

    Yes I did, but had left it for an hour to drain whilst on a call. When I squeezed it there was practically no moisture left in it, just a final dribble!
  9. Twopan

    OG way off 🤷‍♂️

    Hurrah! I felt I should post my solution to low efficiency using BIAB method. I have just hit 75%. The steps were: mash longer (90 minutes) at a lower temperature (62°). Prod the mash at the start to ensure grain gets fully soaked and then stir gently for a couple of minutes. Stir again after a...
  10. Twopan

    Using iSpindel for post mash gravity

    I have just discovered the benefit of measuring efficiency pre-boil. I do BIAB and struggled to hit more than 55% efficiency. Checking gravity pre-boil tells me whether I need to add more extract/syrup to hit target OG whilst on the hot side of the brew. Having said that I made some changes...
  11. Twopan

    iSpindel

    Is there an off the shelf calibration formula then?
  12. Twopan

    iSpindel

    Ah - I never knew that thanks. Mine is never bang on but does seem to vary across the range. I have just done a brew which was 1.058 OG on the hydrometer and 1.053 on the ispindel (correctly temperature adjusted). At the bottom end the difference tends to be much less marked. I will calibrate it...
  13. Twopan

    90 min mash

    Apologies - that link won't work. PDF attached.
  14. Twopan

    90 min mash

    Yes, Brugse Zot and the brun version are my favourite beers and I have been to the Halve Maan brewery many times where you can enjoy it unfiltered straight from the lagering tank! This is my recipe adapted from someone else's clone. I do BIAB method but do suffer from poor efficiency (55%) no...
  15. Twopan

    90 min mash

    Interesting. What do you call the low side - 62 degrees C? Received wisdom seems to suggest that 66C is the usual mash temperature, but the recipe I have borrowed for a Brugse Zot clone calls for a mash at 62. Does that mean I'll get better efficiency at that slightly lower temperature?
  16. Twopan

    Whats the quickest I could be drinking bottled beer?

    After 30 brews I have tried kits, extract and latterly all grain BIAB brewing. I now only make all grain Belgian ales using Belgian ale or tripel yeast. I can safely bottle after 12 - 14 days and then carbonate in the bottle for two weeks at room temperature. Chill it and it drinks well...
  17. Twopan

    Substituting sucrose for Belgian candi sugar

    Thanks all. Golden syrup sounds like the simplest solution.
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