Recent content by neonmeate

think i brewed it back in late jan, lost my beeralchemy notes with a change of ipad but i remember i hit the numbers including mash, ferment temps, og,fg perfectly - about the most careful ive ever been with a recipe. apart from using the other brand of candi syrup that is! so no dark malts...

saisons don't need to be amber. pipaix, regal are but most modern hoppy/zippy ones are very pale. they should be dry. boiling down some first runnings s mentioned above can add some colour and caramel flavours. or try 50% vienna 45% pils and 5% carared or something like that if you want a...

how did these turn out?

drinking my first bottle of westy 12 clone made with the recipe from that site (although with dark2) right now: the first sip - dates, prunes, velvet, pepper - and it took me straight back to belgium 2002, the first time i tried this stuff. amazing how flavour and memory of place are linked in...

yeah i love that site, ive made a few of their recipes and some are spectacular, like the westvleteren blond. i agree with mikk that the TK clone there looks way too oaty. but im sure it would get down to 1012 with all that sugar and a low mash temp? the yeast i have is very attenuative and im...

ive certainly gone 3.5 (and way above that...!) in normal bottles without bombs. but yes i think my shed in summer may not be ideal for co2 absorption... will have to get that second fridge

i will! to nail it i think i need the courage to carbonate high... easy to overdo it... and the question is: to aerate or not to aerate... i want esters but i dont want green apples

After 14 years of meaning to get around to a Tripel Karmeliet clone I'm doing one - of sorts - now. I am using a bit less of the unmalted grains than in the recipe above, and 5 different unmalted grains! I found this "5 grain porridge" stuff at woolies with a mix of flaked oats, barley...

i think youd be safe from bombs if your FG was less than 1005. but its still a gamble adding at bottling cause you wont know how much carbonation youll get. i usually leave it 4-6 months in secondary till the brett finishes before i bottle. youd need to leave it in the bottle for that long...

ok went ahead and made this last night. my fourth 3 monts inspired beer... couldnt get brewers gold so just decided to use the whole packet of tetts for bittering which added up to 26IBU as they were a piddling 2.1% AA. hope the other 97.9% is nice flavour. also wanted to use dingemans pils but...

mmm lambic porter

yeah but wish they didnt bottle in green glass - the last few bottles ive had have been burnt rubber-ised

looks tasty

thats a pretty attenuative yeast! the beer (and manticle's) sounds yummy. i do remember "pink" fruity flavours from malnourished's 3725 beer - peach and apricot esters. im thinking decoction and long boil is definitely the way to get the deep golden colour out of all pils malt. i may mash high...

3726 is blaugies, 3725 fantome - however fantome also have a range of wild yeasts and bugs they add to their beers i think. just read on babblebelt that wlp072 is reputedly st sylvestre! well well. i agree about clean yeasts for bdg - they may be a bit fruity but not often phenolic and doughy...