Recent content by MObeer

Formaldehyde is the correct spelling.

I tasted a decent Koninck clone which was brewed with the westmalle yeast at temperatures around 18 grC (wyeast #3787 Trappist High Gravity - Westmalle (Westvleteren / Achel)). I also believe that only saaz is used, and pale ale/vienna malts with no sugar in the bill.

And, has the LaChouffe been brewn? Or the R'fort 8 (indeed the recipe from my good friend Herman Holtrop is excellent!). My advise: use 15% of sugar in the malt bill for the LaChouffe. Final gravity of the original is 1010, so don't start higher than 1067. Same goes for the R'fort 8: use a lot...

Hi! I have already posted some comments in the Duvel clone recipe and the Grolsch recipe. I am a homebrewer from the Netherlands. I have been brewing for 4 years now, batch 67 is supposed to be brewed next week, it will be a Dutch style high fermenting Bock beer. I have built a small brewery in...

Here some advice from a Dutch homebrewer. The grain bill of Grolsch pils uses pilsner malt and a small amount of caramunich 120 EBC. This sounds weird, perhaps, but I have this information straight from the brewery. A pilsner/munich combination will also do the job. The bitterness of Grolsch is...

Are you sure you want to use lactose? This is non-fermentable, horribly tasting sugar. Why would want to make such a sweet beer? Your hopping also seems to be very low since Saaz in generally low in a-acid. What style are you aiming for, German pilsner?

Wow, Im surprised by the clone qualities of you Aussies. I am a Dutch homebrewer and on out Dutch forum we are also working hard to clone this lovely strong ale. See this link if you can read Dutch. Our advantage is that we are living close to the brewery. A team of fanatic brewers have visited...