I kegged the Trappist Single today. It smelled and tasted lovely and was very clean. I’m already looking forward to a few pints of this beer. 



Tomorrow’s brew-day is on. The weather looks good - dry, bright, calm. I’ll be brewing a Czech Pilsner. The grain is milled, the water prepped, and the timer is set to heat the water at 6:30.
I have a German pilsner fermenting at present. What temp do you ferment at
Double mine then. I am at 10c at present. Will keep it like that for 3 weeksI’m using M54 so will ferment at 19-20.
I can vouch for this. I entered the MaltMiller/Elusive witbier competition last year. Thought I’d be better off with WLP400 instead of M41 and made the worst witbier of my 6 attempts.It might be worth getting in a practice run? Your submission for a competition is probably not the best time to be trying something new!![]()
Just waiting on the yeast to arrive. Hopefully get brewing on Sunday all going wellI can vouch for this. I entered the MaltMiller/Elusive witbier competition last year. Thought I’d be better off with WLP400 instead of M41 and made the worst witbier of my 6 attempts.
What was your final gravity. I just checked my tripel it still has a bit to go yet. It's sitting now at 24 degreesI forgot to update this thread yesterday after I kegged the Belgian Tripel. A clean looking beer that tasted very smooth from the fermenter.
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The Tripel finished at 1004, a little bit low for the style according to the style guide so I may mash slightly warmer for my submission to the comp.What was your final gravity. I just checked my tripel it still has a bit to go yet. It's sitting now at 24 degrees
I am aiming for around 1.008-1.010 range.The Tripel finished at 1004, a little bit low for the style according to the style guide so I may mash slightly warmer for my submission to the comp.
That’s more like it. What was your grain bill and mash temperature?I am aiming for around 1.008-1.010 range.