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I would reduce or eliminate the Raw Sugar, and increase the Pale Craft Malt to make up the deficit in your SG. You'll need to do the calculations to arrive at the right quantity. If you can't do that, let me know and I'll run it through my BeerSmith for you. As for the rest, the recipe looks...

Brewed a Porter last Monday. One of my regulars for at least the last decade.

Maybe it will, but strictly legally he shouldn't, unless it was led in evidence during the hearing.

I remember these from at least a decade ago when I lived in NSW. From memory, they were not on the market for long. They were not that cheap, so I never indulged. Good luck trying to find some now.

Welcome to AHB from another Brisbane resident.

Geez, I retired to get away from all this legal stuff. Can't say I've missed it.

Refractometers are good pre fermentation, and I use one myself for that. But, you need to ensure that the sample on it is at ambient temperature to ensure you have an accurate reading. Post fermentation you can't use the raw reading, as it is skewed by the alcohol content of your beer, and you...

Welcome to AHB. We really need more information to form a view of what's happening here. What is your recipe, and what volume are you brewing? How do you measure your SG and your FG, and at what temperature are you doing so? And yes, a 10ºC difference in mashing makes a potential huge...

I don't brew Lagers as a rule having only done about 3 or so over the last 18 years. Will be brewing a Belgian Pale this week. Then a Belgian Wit followed by an APA. That'll stock me up well into next year as my consumption is only about 4 longnecks a week. Yeast is in the Fridge, ready to go.

Steeping is really only when you use crystal or cara grain. If you are using malted grains you are doing a mash. Never mind the terminology, the result is the same.

Welcome to AHB. I've replied to your other post.

Steeping normally means to soak malted barley etc. at about 70ºC for about an hour. It's not needed with the ingredients in the attachment to your post, so just do not concern yourself with that. Unfortunately, the term steeping in your recipe is a bit of a misnomer. In your case it simple means...

Will have to make an effort to get there. I do use Hoppy Days as one of my suppliers.

Is it really coming back, or is it an exercise in protecting the Craftbrewer name from others using it? Was one of my suppliers when it was operating.

Not here, but used to be in one in Newcastle NSW before moving up here. I have thought of going along to Tuns of Anarchy, but it's a bit of a journey from The Gap. Which club are you in?

Welcome to AHB. I'm also in Brisbane and still run my 17 years old budget 3V system I cobbled together. Has made some great beers, but it does make for a long brew day compared to these modern modular systems.

I've already deleted these posts. There have been no more since.

Should make a nice brew. Looks like it will have plenty of malt character. I love darker beers, and one of my regulars is a Porter. Currently thinking about when to crack the last 3 bottles of a Belgian Dubbel I brewed a year ago. You have to be in the mood for one of those, it's a sipping...

Many of the Belgian yeast are reputed to resist restarting once they stop. Don't know if yours will kick off again, but 3787 is a high alcohol tolerant yeast, and when I last used it in a Belgian Dark Strong, it fermented it right out with its limits. Following Cloud Surfer's advice may work...

Welcome, enjoy AHB. Any questions, just ask.