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From memory flaked wheat is for head retention, mouthfeel and flavour. I guess it depends just how big do you want you wheat beer to be on a wheat beer scale? For me I like mine big, thick and hazy so 45% whole wheat and 5% flaked. Maybe even 40% & 10%!

I threw 25g of crushed coriander seeds in my witbier and I thought that was the perfect amount IMO, I also added some dark candi sugar which helped give it that distinctive Belgian flavour.

Sold in Waitrose, always pick one up whenever I pop in

Belgium for me, some styles are so complex and malty with that lovely distinctive yeast flavour. Some examples are for me the absolute pinnacle on what represents the perfect beer. And they must be treated with respect, on a drinking trip to Ghent we 'sampled' some quads and found one of our...

£4 for 3 of their beers and that glass, will be stocking up when we visit acheers.

Just finished bottling my kolsch and my friend came back from Belgium with some treats for me, so time to tuck in!

Last one asad1 thankfully it's a belter

Another evening, another German beer😁

I have been using a hand capper for years and have learnt the hard way that a certain type of bottle doesn't work with them. What you need to look out for is a long thick 'shaft' between the top of the bottle where the cap sits and the start of the neck. If the neck becomes thicker soon after...

Another lovely German beer for tonight 😍

Mid week treat for me

Definitely 1 drop with a saison and without wanting to panic you, I have had a few saisons hover around 1.008-1010 for a few days only to slowly start dropping until finishing at 1.002 or 1.001

Please do not add more yeast with a saison! treat it like a wild yeast as they have the ability to ferment more complex sugars compared to most yeasts. Despite dropping down to 1.001 I under primed my dark saison and its 'lively, but stable' after 6 months in the bottle

If I'm going for a traditional English ale I will always under prime, I will mash at a slightly higher temperature after about 30 minutes to give the beer slightly more body. Also I find they take longer when bottle conditioning, but eventually will produce a nice thick head without much...

I always batch prime and have tried a variety of sugars over the years with mixed results. When batch priming using boiling water I have found dextrose and icing sugar are prefect for an even carbonation amount per bottle when the solution is mixed well. The thicker and darker the sugar grain...

This is a very interesting point that I had never really considered until now, currently have a dark winter saison that fits this profile. No infection, bottled after 4 weeks and at a reading of 1.001, primed with an average amount of sugar for an English style ale and was bottled back in July...

Plenty of people use a secondary vessel/container to remove the beer off the yeast cake and to continue to condition for weeks or even months. I have done this before with big, strong, malty beers with no issues. Probably not ideal for pale hoppy beers due to even more exposure to oxygen, so I...

Interesting point, this is something I have noticed and now deliberately under prime any beer I plan on keeping for 6 months to a year. Even my brews that are above 6% I will now under prime as the chances are I will be finding random bottles in 3 or 4 months time. I have also noticed this is...

Sadly I didn't make a note of the complete recipe but I decided to make my own attempt at a pale saison. From memory it was: 40% pilsner,40%Vienna,10% wheat, 50g coriander seeds, Lallemand saison yeast. It was bloody lovely :beer1:

Sh!t the bed that's a wine ashock1. In all seriousness some yeasts will not cope with that level of alcohol, what yeast did you use and how much? For reference my Belgian tripel from last December was very flat for the first 3 months. At a year old its not exactly lively (probably under...