Search results

I’m about to do my first yeast starter. It’s going to be 3L using one Wyeast smack pack. I’m not sure how long before brew day I should make it. I do want to leave 12-24 hours at the end to put it in the fridge to settle so I can decant most of the liquid off the yeast cake. Most references...

That’s good to know. I decided for the sake of only $100 not to rush into buying the Brewzilla. Mostly because I’m really enjoying where I’m at right now with my brewing and I want to stick with this process for a bit longer.

Picked up 1kg of Pilsner today, so the recipe is looking good and keeps it right on the Rochefort 10 numbers. 4.5kg Briess Pilsen Light Extract 1kg Pilsner 1kg Caramunich 500g Flaked Wheat 1.35kg D-180 Candi Syrup 200g Belgium Soft Blonde Sugar 45g Hallertau Mitt (60min) 45g Styrian Goldings...

I did see that 15 amp requirement. Do smaller batches run ok on just the 2 elements?

Should have mentioned I like to do 21L batches.

I see KL are having a Black Friday sale with $100 off their 65L BrewZilla. I’m slightly tempted given it seems good value at only $550. But is a 65L overkill given I will never brew double batches. Though I will be using it for high OG (1.120) type beer that I guess is going to have a big grain...

That's good to know as that was how I understood it.

This is my steeping/mashing setup I used previously.

That is exactly how I do it. Except for the Mash-out step which is new to me, and I drain my grain bag directly back into the pot then rinse with 70C water.

That's good info on the boil timing. So for the AG brewers, at the end of the Mash-out time do you remove the grain and rinse it before proceeding with the boil? So far with the mini-mash technique I've been using I remove the grain from the wort and rinse it with water at about 70C before...

Another question. Recipe says do a 90 minute boil. What does 90 minutes achieve that 60 minutes doesn’t?

Thanks Mark. I’m glad I posted and avoided making Rochefort 10 glue. That part was worrying me. Anyway, being an AG recipe it says- Mash-in 64C 60 minutes Mash-out 77C 15 minutes I’m not exactly sure how Mash-out works in AG, but if I hold the grain in 64C water for 45 minutes, then remove...

Between you guys and google I’ve figured out a lot in the last hour. I realise now the subtle difference between steeping and mini-mashing, and it seems I’ve really been mini-mashing this whole time. As per Kadmium in #7 if I get some Pilsner malt and put the Flaked Wheat with it and do a...

Yes, I spent hours last night trying to figure this out. It’s an important part of the original recipe, so I don’t want to toss it out, but I am concerned about how the Flaked Wheat will proceed through steeping. I read it needs to be steeped/mashed with another grain, so I can’t even steep it...

ABT 12 would be close to my favourite quad and no doubt I’ll have a look at that one sometime.

Yes I’m not sure about the colour because I’ve never used 3 packets of D180 in a brew before. It doesn’t seem enough to get that deep Rochefort 10 colour, but I’ll soon find out. They do use a lot of Caramunich. I have had to increase it a little in this recipe because I’m steeping the grains...

Belgium dark strong ales are my all time favourite beers. This is going to be my first go at making a quad, though I will brew a ton of these, so it's really just the start of the journey. These are the beers I want to get good at, and will be the main reason I move over to AG eventually. For...

How much roast barley did you use? I used 500g and 250g of chocolate malt. At this stage I think that’s worked very well with the 12.3% ABV to maintain everything in balance. If the ABV was on the low side for a RIS I think it would taste too burnt. Though as you say, time generally fixes these...

Hey that's sweet. So there's no rules if it's for science.

I'll tell you what a solid plan was. Pouring the test sample into the glass for a photo, and taking a sip. Then drinking the whole thing on an empty stomach before lunch.