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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.

What are you using to take your reading? If it's a refractometer your reading needs adjustment post fermentation. Something is obviously off with your reading.

Welcome back, enjoy your renewed brewing journey.

Sorry, but read again what he was told on a work call to get a good result.

Yeah, would make a nicely drinkable beer. Not sure why you'd need a 60 minute boil with a can, but I'm willing to be educated. Assume the dry hop will be with some other hop, such as Cascade etc, and the US05 is clearly the yeast.

Welcome back. Enjoy the forum, your brewing, and your beers.

That's great if you wish to make your own. If that's your thing, go for it. I couldn't be bothered, so I've successfully used the products from one of our sponsors Brewman. https://www.brewman.com.au/web/showproductlist.asp?catid=2&subcatid=3&subsubcatid=2

I use both. Refractometer to measure OG post mash, and post boil into the fermenter. I use the hydrometer prior to bottling, just to fill in the blanks in my BeerSmith3 recipe page, although I've never had an under attenuating brew in over 17 years of brewing. Plus, it's a taste test at bottling...

Only one or two?

Welcome to AHB. Any questions, just ask.